TFJ3CMs. Mulligan Smith

Three Types of Cooking1. Dry Heat (Hot Air)2. Moist Heat (Water)3. Frying (Oil)

Dry Heat MethodRoast - to cook meat, poultry, or vegetables

in a shallow pan in the ovenBake – to cook breads, cookies, vegetables,

and casseroles in the ovenBroil – to cook food under direct heat (Very

Hot!)

Moist Heat Method Boil – to cook food in liquid that is 100 C.

(Bubbles)Simmer – to cook food in a liquid that is

below boiling (few bubbles)Steam - to cook food over steam that rises.

FryingSauté – to cook food in a skillet with a small amount of fat, low or medium heatStir-fry - to fry small pieces of food quickly in a small amount of oil at high heatDeep-fry – to immerse food in hot fatBraise – to cook food slowly for a long time to tenderize and enhance flavour

Other Cooking TechniquesGrate – to cut food into small pieces or

shreds by pressing it on a graterPare – to cut off a very thin layer of peelScore – shallow straight cuts in the surface

of foodCream – to beat together ingredients such as

sugar and butterWhip – to incorporate air into a mixture to make it light and fluffyFold – to gently mix delicate ingredients with a rubber scrapper or wooden spoon

Other Cooking TechniquesSift – Force dry ingredients through a screen

to add airPuree – Make food smooth and thick (soup)Dilute - to add water to another liquid Baste – To brush or pour a liquid over food

as it cooksDredge – To coat a food with dry ingredients

such as flour or bread crumbs.

Other Cooking Techniques:Marinate - to soak in an acid-oil mixture.Blanch - to put a food in boiling water for a very

short time so it will peel more easilyBrown - To bake, dry, or toast a food until the

surface is brown.Toss - To mix ingredients lightly without mashing

or crushing them.Season - To add salt, pepper, or other substances

to food to enhance the flavor.Garnish - To ornament food with another colorful

food before serving to add eye appeal.

Other Cooking TechniquesRoll - to flatten to a desired thickness by using a rolling

pinPeel – to take off a layer of a certain food, usually the

outsideKnead – to work dough with the “heel” of the hands, using

a pressing motion, then folding and stretching until smooth and elastic

Flour – to sprinkle or coat with a powdered substance, usually with crumbs or seasonings

Beat – to stir rapidly until all is blendedBarbecue – to cook over, under, or in front of hot coals or

a gas or electric burner, or other form of direct heat

Other Cooking TechniquesToast- to brown food by direct heat either in a toaster or in

the oven on broilSear- to use high heat to brown meatBread – to coat food with fine crumbs such as bread or

cereal Marinate – to soak food in a mixture such as oil, vinegar

and seasonings to add flavourGrease - to spread a thin layer of non-salt shortening on a

baking pan; salted fat causes food to stick and overbrownGrind - to put food through a food grinderDot - to put small pieces of food, such as butter or

margarine, on a food already prepared and ready for cooking

Food Preservation TechniquesDehydrating: food loses its moisture and

textureCanning: food tastes sweeter because sugar

is addedPickling: food tastes saltier because sodium

is addedSmoking: food acquires a smoky flavour and

contains added chemicals as a result of the smoking process

Food Preparation TermsA la mode: dessert served with ice creamAl dente: firm, not soft or mushy pasta or

vegetablesAu gratin: brown or crusted on top; topping the

food with bread crumbs, cheese or a rich sauce then placing under a broiler

Au jus: meat that is served with natural juices, often red meat juices from the bottom of the pan

Battered: before deep frying, item (chicken, fish) is coated in a starch/flour mixture

Blackened: heavily spiced item that is seared over high heat

Breaded: covered with crumbs (breadcrumbs)

Food Preparation TermsButterfly: cut the item (shrimp) partially and

spread open to increase surface area when cooking

Canapé: cold appetizer served open-faced on bread, toast, crackers or pastry

Chateaubriand: thick filet or beef steak carved at the tableside

Clarify: to make clear by removing solid particles, normally from butter or soup

Flambé: finish with a spirit (liquor) and set aflame