Basic Terminologies in Food Preparation

2681 WordsDec 29, 201211 Pages
100 Basic Terminologies on Food Preparation Bake: To cook in the oven with dry heat. barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor. beat: To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater. bind: To thicken or smooth out the consistency of a locked. blanch: To scald or parboil in water or steam. blend: To stir ingredients until they are Thoroughly combine. boil: To cook in liquid over 212 degrees F. (100 degrees C). bone: To remove bones from fowl or meat. braise: To cook in a small amount of…show more content…
mash: To break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer. melt: To change from a solid to a liquid through the application of heat. mince: To cut or chop into very fine pieces. mix: To combine two or more ingredients into one mass. mold: To shape by hand or pouring into a form to achieve a desired structure. pan-broil: To cook without fat in an uncovered skillet. pan-fry: To cook in a skillet with a small amount of fat. parboil: To boil liquid until partially cooked. pare: To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler. peel: To remove the outer layer. pit: To remove the seed(s) of a fruit or vegetable. poach: To cook over or in a simmering liquid. preheat: To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used. punch down: To push a fist firmly into the top of risen yeast dough. puree: To put food through a fine sieve or a food mill to form a thick and smooth liquid. quarter: To cut into four equal pieces. reconstitute: To return to a previous state by adding water. reduce: To decrease the quantity of a liquid and intensify the flavor by boiling. refresh: To quickly plunge blanched vegetables in cold water to stop the cooking process. roast: To cook uncovered in the oven with dry heat. roll: To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with
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