foods i unit 4: culinary terms. to cook in the refrigerator ex: chill the pudding pie in the...

Foods IUnit 4: Culinary Terms

To cook in the refrigeratorEx: Chill the pudding pie in the refrigerator in order to

solidify.

A thick mixture shaped by hand.Ex: Pasta and pizza dough are very thick.

To save and use later.Ex: Reserve 1c. of flour.

To cook in a bubbling liquid.

Ex: Boil pasta in water of 212 F.

A thin mixture that can be poured.

Ex: Pour the chocolate pancakebatter onto a hot

griddle.

Mix very fast, usually with an electric mixer.

Ex: Beat the sugar and eggs until creamy.

To moisten food with a liquid.Ex: Baste the turkey with juice before placing it

in the oven.

A dry heat method used in cooking.

Ex: Roast the potatoes at 400° for 40 minutes.

Cook over or under direct heat.

Ex: Broil steak 3 inches from the top for 4-5 minutes.

Mix two or more ingredients together.

Ex: Blend milk, flour, and eggs together until smooth.

To cut into rough, small pieces.Ex: Chop a small yellow onion before

adding it to the ground beef.

To beat until smooth.Ex: Cream together the butter and

sugar.

To distribute a solid fat (shortening) into a dry substance

(flour).Ex: Use the pastry blender to cut in the

shortening into the flour.

To cover food with

another food (flour).

Ex: Coat the onions in batter before frying them.

A very small amount (~1/8 t.)

Ex: A dash of salt.

Scatter bits of food over another.

Ex: Dot butter over the pecan pie before baking.

Pour off the

Liquid.

Ex: Drain pasta in colander before serving.

A moist heat cooking method using a high temperature fat substance (oil).

Ex: Fry the jalapenos in oil for 2-3 minutes.

Reduce solid food to shreds.

Ex: Grate cabbage before adding it to the salad.

To rub equipment or utensils with oil.

Ex: Grease the cake pan before pouring in the cake batter.

To cut foods in cube sides.

(6 equal sides)

Ex: Dice (small cut) the onion.

Long thin strips.

Ex: Batonnet the potatoes.

To work the dough by hand.

Ex: Knead the pizza dough.

A gentle up and over motion by hand.

Ex: Fold in the cooled custard mixture to the egg white foam.

Very fine rough pieces.

Ex: Mince the garlic.

Cook over low heat just below the boiling point, then cool it down.

Ex: Scald the milk before adding it to the mixture.

To remove the outer skin.

Ex: Pare the apples for the pie filling.

To brown the surface of the food.

Ex: Sear the scallops for 1 ½ minutes on each side then bake it.

To cook food in a shallow amount of liquid.

Ex: Cover pan and poach eggs for 4 minutes, until egg white is fully cooked.

Pierce with a fork.

Ex: Prick the ham to ensure doneness.

Pass dry ingredients through a sieve to remove lumps and add

air.

Ex: Sift 2 cups of powdered sugar into the mixing bowl.

To cook quickly in a small amount of fat.

Ex: Sauté the mushrooms for 3-4 minutes in a sauté pan.

Heat until tiny bubbles form around the edge.

Ex: Lower heat and simmer sauce for 10 minutes.

Remove fat from the surface.

Ex: Skim the fat from the top of the soup.

Circular motion by hand to combine ingredients.

Ex: Add dry ingredients in three increments and stir each time.

To cook using steam from water with/without pressure.

Ex: Steam broccoli for 5 minutes.

To remove liquid from a food using a sieve.

Ex: Strain soup before baking.

Combine foods gently.

Ex: Toss salad until ingredients are even throughout.

To add air and volume using a fast motion.

Ex: Whisk the batter until large lumps disappear.