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Definitions
Recipe Terms
72
Culinary Art
12th Grade
01/28/2010
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Term
Bake or Roast
 Definition
To cook in the oven by dry heat.
Term
Barbeque
 Definition
To roast slowly on a spit or rack usually basting with a highly seasoned sauce; also used to describe foods cooked by other methods in such a sauce.
Term
Baste
 Definition
To spoon pan drippigns, water, or sauce over food while roasting it.
Term
Batter
 Definition
A mixture of flour, liquids, and other ingredients, thin enough to drop from a spoon; example: pancakes.
Term
Beat
 Definition
To put ait into a mixture by whipping it with a spoon or fork so that the air is carried to the top and back down, over and over agian.
Term
Blanch
 Definition
To dip foods briefly (1to 5 minutes) in boiling water and immerse immediately in cold water, in order to lossen the skin of fruits and vegetables; it is also used to stop the action of enzymes in preparing some foods for freezing or canning.
Term
skewer
 Definition
To fasten with wooden or mental pins, usually done to keep meat or poultry in desired shape during cooking.
Term
Boil
 Definition
To cook in liquid that is bubbling and steaming.
Term
Braise
 Definition
To cook in a small amount of water ina covered container.
Term
Bread
 Definition
To coat with fine crumbs, often dipping alternately in beaten egg and milk.
Term
Brush
 Definition
To spread the sureface of food with butter, oil, egg, or other substances, using a small piece of paper tower or pastry brush.
Term
Caramelize
 Definition
To heat sugar or foods containing sugars until a syrup of brown color and caramel flavor develops.
Term
Chill
 Definition
To place in the refrigerator until cold.
Term
Chop
 Definition
To cut into small pieces.
Term
Cool
 Definition
To let food stand at room temperature until it doesn't feel warm.
Term
Core
 Definition
To remove center seed section of fruit.
Term
Cream
 Definition
To make a mixture soft and smooth by rubbing or beating it with a spoon, fork, wooden paddle, rotary beater, or electric mixer.
Term
Cube
 Definition
To cut into small, even sided pieces.
Term
Sear
 Definition
To brown quickly with intense heat.
Term
Cut-In
 Definition
To distribute shortening or table fats in dry ingredients by chopping with a pastry blender or two knives until the fat is in tiny particles.
Term
Debone
 Definition
To remove the bones from fish, poultry, or meat.
Term
Scald
 Definition
To heat liquid to a temperature just below boiling point; to heat milk until a "skin" forms; or pour boiling water over food or untensil.
Term
Dice
 Definition
To cut into very small cubes.
Term
Dissolve
 Definition
To cause a dry substance, usually sugar or salt, to pass into a liquid.
Term
Dot
 Definition
To scatter small bits of a substance, usually fat, on top of a food.
Term
Dough
 Definition
A mixture of flour, liquid, leaven, and seasoning, of a consistency that can be rolled or kneaded.
Term
Drain
 Definition
To remove excess water by using a strainer or sieve; to remove excess fat by laying the food on absorbent paper.
Term
Dredge
 Definition
To cut the sureface with flour, meal, or other powdery substance.
Term
Roll
 Definition
To flatten to desired thinkness by using a rolling pin.
Term
Flake
 Definition
To break into small pieces, usually with a fork.
Term
Grease
 Definition
To coat a utensil lightly with fat, oil, butter, or shortening.
Term
Flour
 Definition
To sprinkle food with flour and then remove the excess.
Term
Fold
 Definition
To mix ingredients by using two motions, cutting staight  down through the mixture and across the bottom of the mixing bowl, turning the mixture over and over.
Term
Fricassee
 Definition
To cook by braising, usually applied to poulty, veal, or other meat cut in pieces.
Term
Fry
 Definition
To cook in hot fat, (The trems pan-fry, deep fry, French fry, or saute are specific types.)
Term
Garnish
 Definition
To decorate a food or dish.
Term
Glaze
 Definition
To coat a food with syrup or jelly and then heat or chill it.
Term
Grate
 Definition
To separate the food into tiny pieces by rubbing it on a grater.
Term
Grind
 Definition
To put through a food chopper, mill, or grinder.
Term
Knead
 Definition
To press dough with the palms of the hands, turning the dough slightly as you push it.
Term
Cut
 Definition
To divide food materials with a knife or scissors.
Term
Brown
 Definition
To bake, fry, or toast a food until the surface is brown.
Term
Leavening Agent
 Definition
An ingredients that makes a product rise such as yeast or baking powder.
Term
Level
 Definition
To even off the measurement of an ingredient with a spatula or knife.
Term
Marinate
 Definition
To allow a food to stand in a sauce.
Term
Melt
 Definition
To change a solid food to a liquid by heating it.
Term
Mince
 Definition
To cut or chop into very fine pieces.
Term
Mix
 Definition
To combine 2 or more ingredients by beating or stirring.
Term
Mold
 Definition
To place a food in a dish or mold until it congeals or hardens.
Term
Pan-Broil
 Definition
To cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumlates.
Term
Pan-Fry or Saute
 Definition
To cook in a small amount of hot fat.
Term
Parboil
 Definition
To boil in liquid until party cooked.
Term
Pare or Peel
 Definition
To cut off the outer covering.
Term
Pasteurize
 Definition
To preserve food by heating sufficiently to destroy certain microogranisms and arrest fermentation. Applied to liquids, such as milks and fruit jucies. The temperature used varies with the food but commonly ranges from 140o to 180o Fahrenheit.
Term
Poach
 Definition
To cook in hot liquid, usually below the boiling point, taking care to retain shape.
Term
Preheat
 Definition
To heat an oven to the desired temperature before putting in food.
Term
Puree
 Definition
To press food through a sieve or ricer so as to make it smooth.
Term
Reconstitute
 Definition
To add water to a concentrated food to restore it to its natual state.
Term
Scallop
 Definition
To bake food, usually cut in pieces, with a sauce or other liquid. The top may be covered with crumbs. The food and sauce may be mixed together or arranged in alternative layers in a baking dish, with or without crumbs.
Term
Score
 Definition
To cut narrow grooves or gashes in food.
Term
Season
 Definition
To add salt, pepper, or other ingredients that make the food taste better.
Term
Sift
 Definition
To put dry ingredients through a sieve, or strainer.
Term
Broil
 Definition
To cook directly under or over the source of heat.
Term
Simmer
 Definition
To cook slowly and gently in water or other liquid held just below the boiling point.
Term
Slice,Shred, or Julienne
 Definition
To cut or slice into thin pieces.
Term
Steam
 Definition
To cook food in a basket inside a covered pan with a small amount of baoiling water.
Term
Blend or Combine
 Definition
To mix two or more ingredients.
Term
Sterilize
 Definition
To destroy micoorganisms. For culinary purposes this is most often done at a high temperature with steam, dry heat, or by boiling in a liquid.
Term
Stew
 Definition
To cook slowly in a small quantity of liquid for a long time.
Term
Stir
 Definition
To mix with a circular motion, using a spoon or a fork.
Term
Toast
 Definition
To brown by direct heat.
Term
Toss
 Definition
To mix ingredients lightly without mashing or crushing.
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