Whip - To beat food lightly and rapidly in order to incorporate air into the mixture and increase volume., Baste - To moisten foods during cooking with pan drippings or sauce in order to add flavor and prevent drying, Chill - To cool food below room temp. in refrigerator, freezer or over ice, Snip - To cut food, often fresh herbs, dried fruit with kitchen shears into very small, uniform pieces, Cube - To cut into uniform pieces, usually a half inch on all sides, Butterfly - To split foods in the middle without completely separating the halves to resemble a butterfly , Cut in - To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender , Blanch - To partially cook fruits, vegetables, or nuts in boiling water or steam, Al dente - "To the tooth" a term to indicate pasta is cooked just enough to keep a firm texture, Marinade - A liquid in which food is allowed to stand in order to flavor tenderize it, Dash - A measure equal to 1/16 teaspoon, Mince - Chopping food into tiny irregular pieces, Preheat - To heat an oven or utensil to a temp. before using, Dice - To cut into uniform pieces , usually 1/8 to 1/4 inch on all sides, Steam - To cook a food in the vapor given off by boiling water , Stew - To cook food in liquid for a long time until tender, Knead - To work dough with heels of your hands in a pressing or folding motion until it becomes smooth and elastic , Pare - To cut off skin or outer covering of a fruit vegetable, using a knife or vegetable peeler, Garnish - To add visual appeal to a finished dish, Score - To cut narrow grooves or slits partway through the out surface of a food to tenderize it to form a decorative pattern, Julienne - To cut food into thin match-like sticks about two inches longs, Coat - To evenly cover food with crumbs, flour, or a batter, Sear - To brown a food , usually meat, quickly on all sides using high heat to seal in the juices, Marble - To gently swirl one food into another, usually done with light and dark batter for cakes and cookies, Simmer - To cook a food in liquid that is kept just below the boiling point, Scald - To heat a liquid such as milk to a simmering point, Puree - To press food through a food mill or fine strainer to make it smooth and semi-liquid, Cream - To beat until soft, creamy and smooth, Dilute - To add water to another liquid , Fold in - To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near surface.,

Cooking Terms

by
I-Print kini
Embed

Leaderboard

Visual style

Mga Option

I-switch ang template

I-restore ang gi-autosave: ?