prep terms Flashcards
Bake
Cook food using dry heat in an oven
baking tray, cake tin
bread, biscuits, cakes
blanch
Plunge food such as pieces of vegetable into boiling water for 30 seconds. Drain and refresh in iced water
saucepan, sieve or
colander
almonds, snow peas
bind
Stir ingredients to combine together
bowl, wooden spoon, spatula
hamburger mixture
fold
Gently combine a light, airy mixture into a heavier mixture. For example, beating egg white into a cake batter. A metal spoon or spatula is used in short strokes to prevent loss of air or volume
bowl, metal spoon or spatula
sponge cake, chocolate mousse, omelette
beat
Mix ingredients vigorously to incorporate air or combine ingredients
wooden spoon, hand-held & electric beater, whisk
cream, egg whites
blend
Mix a dry ingredient with a moist ingredient until it forms a smooth paste
bowl, wooden spoon
cornflour & water
chop
Cut food roughly into small pieces
chopping board, cook’s knife
vegetables
boil
Heat a liquid to 100oC or to boiling point
kettle, electric jug, saucepan
water
cream
Beat sugar and butter together until they resemble lightly whipped cream. The mixture will become lighter in colour and increase in volume
bowl, wooden spoon or electric beater
butter cakes, biscuits
dice
Cut food into small, even-sized cubes
chopping board, cook’s knife
onion, carrot
fry
Cook food in hot fat or oil. Food may be deep-fried, shallow-fried or stir-fried
fry pan, lifter, wok
potato chips, bacon & eggs
garnish
Add edible decoration to a dish to enhance the appearance
vegetable or paring knife
fresh herbs & fruit slices
glaze
Brush a thin liquid such as milk or egg over food before baking to create a shiny, golden-brown surface
pastry brush, jug
scones, pies, tarts
grate
Reduce a piece of food into thin shreds by rubbing against the serrated metal surface or a grater
grater, microplane grater
cheese, vegetables
grill
Cook small pieces of tender food by dry radiant heat, for example the griller on a stove or a barbeque griller, barbeque
small tender cuts of meat or poultry, satay skewers, kebabs, sausages
julienne
Cut food into thin even matchstick-sized pieces
chopping board, cook’s knife
carrot, celery, capsicum
knead
Mix or shape a flour dough by hand. In bread making this process strengthens the gluten
floured board or bench surface
bread, scones
marinade
Soak foods such as meat or poultry in a seasoned liquid to improve the flavour and sometimes to tenderise
bowl
meat strips for a stir-fry, tandoori chicken pieces
puree
Make food into a smooth paste by passing through a sieve or by blending
sieve or food processor
stewed apple, vegetable soups, tomato sauce
poach
Cook food gently in a simmering liquid
saucepan
eggs, pieces of fresh fruit
mix
Combine ingredients so that they are evenly incorporated
bowl, spoon or spatula
flour and sugar, wet and dry ingredients
roux
Mixture of melted butter or margarine and flour that is blended then cooked. It is used to thicken a sauce
saucepan, wooden spoon
white / béchamel sauce, gravy
rub in
Mix butter or margarine through dry ingredients, such as flour, with the fingertips until the mixture looks like fine breadcrumbs
hands, bowl
scones, biscuit dough
saute
Toss food lightly, in fat or oil in a fry pan over direct heat. The process assists in flavour development, but does not brown
fry pan, saucepan, wooden spoon
soups, casseroles
sear
Brown food quickly over a high heat to seal in juices
fry pan, hot plates
steak, lamb chops
shred
Cut food into thin strands using a knife, a grater or the shredding disc on a food processor
chopping board, cook’s knife, food processor
lettuce, cabbage, carrot, cheese
sift
Pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps
sieve
sponges, cakes
simmer
Bring liquid to just below boiling point so that small bubbles appear on the surface of the liquid
saucepan, sometimes with lid
stock
slice
Cut food into thin pieces
cook’s or serrated knife,
chopping board
processed meats, salad vegetables
steam
Cook food over boiling water on a rack or in a special basket in a covered pan, Retains the shape and colour and minimises nutrient loss
saucepan with tight fitting lid, steaming basket (metal or bamboo)
vegetables, dim sims, pork buns
stew
Simmer food covered in liquid for a long time. Used in dishes for tough cuts of meat and vegetables
saucepan with tight-fitting lid
lamb, root vegetables, fruit
stir
Use a wooden spoon to mix ingredients lightly
wooden spoon
custard sauce, gravy
toss
Mix ingredients by lifting and folding several times
wok, salad servers
stir-fry vegetables in a wok,
salad ingredients
whisk
Incorporate air into ingredients such as cream, egg whites and sauces
bowl, whisk
soufflé, meringue, sponge cake
