Terms in Recipe Flashcards
To cook or become cooked in a dry heat especially in an oven
Bake
Define Bake
To cook or become cooked in a dry heat especially in an oven
define Baste
To moisten(especially meat) at intervals with a liquid (such as melted butter, fat or pan drippings) especially during the cooking process
What is the term for: to moisten foods especially meat, at intervals with liquid (such as melted butter, fat, pan drippings) especially during the cooking process
Baste
Define beat
Mixing of ingredients
What utensils could you mix with?
wooden spoon, electric whisk, food mixer, or food processor
Define blend
To thoroughly combine 2 or more ingredients with a whisk, spoon, or mixer
WHAT: the cooking of food by it getting immersed in water in water that has been heated to near its boiling point
Boil
Define Boil
The cooking of food by it getting immersed in water that has been heated near its boiling point
To cook slowly in a small amount of water or fat in a covered container
Braise
Braise:
To cook slowly in a small amount of water or fat in a covered container
Broil:
To cook directly under or over a source of heat
To cook directly under or over a source of heat
Broil
Brown:
To bake, fry, or toast a food until the surface is brown
To bake, fry, or toast a food until the surface is brown
Brown
Cream
mixing butter and sugar together in a certain speed until its fluffy and creamy with a mixer
mixing butter and sugar together in a certain speed until its fluffy and creamy with a mixer
Cream
Cube
to cut into small, even sided pieces
to cut into small, even sided pieces
Cube
Cut in
To work 2 elements together with 2 knives or a pastry blender
To work 2 elements together with 2 knives or a pastry blender
Cut in
A scant 1/4 of teaspoon of an ingredient
Dash
Dash
A scant 1/4 of teaspoon of an ingredient
Dice
to cut into very small pieces
Dissolve
To cause small bits of dry substance to convert into solution in a liquid like sugar or salt
Dot
to scatter small bits on top of a food
to scatter small bits on top of a food
Dot
Dredge
To lightly coat food with a dry ingredient like flour with a flour dredger
To lightly coat food with a dry ingredient like flour with a flour dredger
Dredge
Dress
to prepare a food, usually poultry, for cooking
to prepare a food, usually poultry, for cooking
Dress
Drippings
the fat, juices, and browned built that collect in a pan when meat is roasted
the fat, juices, and browned built that collect in a pan when meat is roasted
Drippings
Dust
To sprinkle a dry ingredient
To sprinkle a dry ingredient
Dust
Fluke
to use a fold to break food apart
to use a fold to break food apart
Flake
Fold in
Carefully combining 2 different mixtures of thickness and weight into one smooth mixture(use spoon)
Carefully combining 2 different mixtures of thickness and weight into one smooth mixture(use spoon)
Fold in
Garnish
to decorate
to decorate
garnish
Glaze
to coat food with syrup or jelly and then to heat or chill it
Knead
pushing the dough away from you with the heel of your palm , folding it over itself, and pulling it back
mince
to cut/chop into very fine pieces
to cut/chop into very fine pieces
mince
Pan-broil
to cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumulates
to cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumulates
pan-broil
parbroil
to boil in liquid until partly cooked
Pare
to cut off a thin layer of skin on a food with a peeler or a paring knife
to cut off a thin layer of skin on a food with a peeler or a paring knife
Pare
Poach
to cook in hot liquid, usually below the boiling point , taking care to retain shape
to cook in hot liquid, usually below the boiling point , taking care to retain shape
poach
Puree
to press food through a sieve or ricer so as to make it smooth
to press food through a sieve or ricer so as to make it smooth
puree
saute
to cook in small amounts of hot fat
to cook in small amounts of hot fat
saute
scald
to heat liquid at temperature just below boiling point; to heat milk until a “skin’ forms; or to pour boiling water over a food or utensil
to heat liquid at temperature just below boiling point; to heat milk until a “skin’ forms; or to pour boiling water over a food or utensil
scald
score
to make shallow cuts in meat to tenderize it before cooking
to make shallow cuts in meat to tenderize it before cooking
score
season
using salt, herbs, or spices to food to enhance the flavour
sift
to put dry substance through a sieve
to put dry substance through a sieve
sift
steep
to let stand in hot liquids in order to extract flavour
to let stand in hot liquids in order to extract flavour
steep
toss
to mix ingredients lightly without masking or crushing them
to mix ingredients lightly without masking or crushing them
toss
