Foods IUnit 4: Culinary Terms

Chill

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

solidify.

Dough

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

Reserve

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

Boil

To cook in a bubbling liquid.

Ex: Boil pasta in water of 212 F.

BatterA thin mixture that can be poured.

Ex: Pour the chocolate pancakebatter onto a hot

griddle.

BeatMix very fast, usually with

an electric mixer.

Ex: Beat the sugar and eggs until creamy.

Baste

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

in the oven.

Bake/Roast

A dry heat method used in cooking.

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

BroilCook over or under direct heat.

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

Blend/Mix

Mix two or more ingredients together.

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

Chop

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

adding it to the ground beef.

Cream

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

sugar.

Cut In

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

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

shortening into the flour.

Coat

To cover food withanother food (flour).

Ex: Coat the onions in batter before frying them.

Dash

A very small amount (~1/8 t.)Ex: A dash of salt.

Dot

Scatter bits of food over another.Ex: Dot butter over the pecan pie

before baking.

Drain

Pour off the Liquid.

Ex: Drain pasta in colander before serving.

Fry

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

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

Grate

Reduce solid food to shreds.Ex: Grate cabbage before adding it

to the salad.

Grease

To rub equipment or utensils with oil.

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

Dice

To cut foods in cube sides. (6 equal sides)

Ex: Dice (small cut) the onion.

Julienne/ Batonnet

Long thin strips.Ex: Batonnet the potatoes.

Knead

To work the dough by hand.Ex: Knead the pizza dough.

Fold/Fold In

A gentle up and over motion by hand.

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

Mince

Very fine rough pieces.Ex: Mince the garlic.

Scald

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

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

Pare

To remove the outer skin.Ex: Pare the apples for the pie filling.

Sear

To brown the surface of the food.Ex: Sear the scallops for 1 ½ minutes

on each side then bake it.

Poach

To cook food in a shallow amount of liquid.

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

Prick

Pierce with a fork.Ex: Prick the ham to ensure

doneness.

SiftPass dry ingredients through a sieve to remove lumps and add

air.

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

Sauté

To cook quickly in a small amount of fat.

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

Simmer

Heat until tiny bubbles form around the edge.

Ex: Lower heat and simmer sauce for 10 minutes.

Skim

Remove fat from the surface.Ex: Skim the fat from the top of the

soup.

Stir

Circular motion by hand to combine ingredients.

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

Steam

To cook using steam from water with/without pressure.

Ex: Steam broccoli for 5 minutes.

Strain

To remove liquid from a food using a sieve.

Ex: Strain soup before baking.

Toss

Combine foods gently.Ex: Toss salad until ingredients are

even throughout.

Whisk

To add air and volume using a fast motion.

Ex: Whisk the batter until large lumps disappear.