Methods Flashcards
Blend
To mix together a dry ingredient with a liquid to give a smooth paste
Knead
Gently handle pastry or dough mixture to remove cracks before rolling out or shaping
Fold
To gently mix one ingredient into another with a metal spoon to minimise air loss
Cream
To mix fluffy margarine and sugar until it’s light and fluffy
Coat
To cover food with a layer of egg and breadcrumbs to protect it when cooking
Line
Cover the bottom and sides of the a flan case with pastry
Beat
To mix gently, mix one ingredient with another to add a small amount of air, using a fork or spoon
Whisk
To increase the volume of a mixture by adding air
Bake blind
To bake a flan case without filing
Peel
To remove the skin of a fruit or vegetable. An orange is peeled as the skin in inedible but an apple is peeled to make a purée or a smooth sauce not because the skin is inedible
Skin
Often to remove the skin of a tomato, also called concasse; place in boiling water and pierce skin to remove
Slice
Cut into thin pieces i.e. bread carrots
Dice
Cut veg into small cubes
Usually carrots onions or potatoes
Cut
Cut veg into a thin shape
Segment
Any citrus fruit, use a paring knife and cut between the orange flesh and the connective membranes
Blanche
To place food, often veg such as broccoli into boiling water for a minute or 2 to soften
Purée
To make foods very smooth and lump free using a blender
Marinate
To soak in vinegar and or flavours such as chicken soaked in soy sauce garlic and paprika
Strain
Pasta or noodles placed in a colander to get rid of excess water
Pass
Place soup or a sauce through a sieve to remove small lumps
Grate
Shred cheese or veg into small pieces
Mix
Combine or put ingredients together such as flour sugar and eggs
Cream
Blending butter and sugar together for smoothing the mixture and making it light and fluffy before adding other ingredients using a spoon or whisk
Fold
To gently mix one ingredient into another with a spoon to minimise air loss
Rub in
Rubbing fat into flour with your fingers
Roll out
Using a rolling pin to make a mixture thinner and smoother
Portion
Divide food or a mixture into parts by size or weight
Shape
Make food into am attractive shape using a cutter
Glaze
A liquid brushed onto food to change the colour and shine and improve presentation
Pipe
Squeezing a piping bag to force through icing or paste, to decorate
