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

af
Trykke
Integrere

Rangliste

Visuel stil

Indstillinger

Skift skabelon

Gendan automatisk gemt: ?