Cooking Terms The Language of the Recipe The

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Cooking Terms The Language of the Recipe

Cooking Terms The Language of the Recipe

The Language of the Recipe • Become familiar • Terms are important tools for

The Language of the Recipe • Become familiar • Terms are important tools for the cook. • Each has its own meaning. • Achieve best results.

Techniques of: Preparation Bread Grease Brush Marinate Dredge Sift Flute Grease Flour

Techniques of: Preparation Bread Grease Brush Marinate Dredge Sift Flute Grease Flour

Bread • To cover a food with a coating of crumbs made from bread,

Bread • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

Brush • To spread a liquid coating on a food, using a pastry brush

Brush • To spread a liquid coating on a food, using a pastry brush or paper towel.

Flour/Dredge/Coat • To lightly coat food in a powdered substance such as breadcrumbs, cornmeal,

Flour/Dredge/Coat • To lightly coat food in a powdered substance such as breadcrumbs, cornmeal, flour. Most foods require dipping in a liquid, such as egg or milk, in order for the powdered substance to adhere to the food. • Equipment: Flour, crumbs or seasoning.

Flute • To form a standing edge on a pastry, such as pie crust,

Flute • To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.

Grease • To rub shortening, fat, or oil, on the cooking surface of bake-ware.

Grease • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

Marinate • To immerse or coat food an acidic-based liquid or dry rub, called

Marinate • To immerse or coat food an acidic-based liquid or dry rub, called a marinade, to add flavor and/or to tenderize.

Sift • To put dry ingredients through a sifter or a fine sieve to

Sift • To put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.

Techniques of: Mixing Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold

Techniques of: Mixing Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold in

Beat • To mix with an over-and-over motion, using a spoon, rotary, or electric

Beat • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

Blend • To combine thoroughly (parts are indistinguishabl e from one another) two or

Blend • To combine thoroughly (parts are indistinguishabl e from one another) two or more ingredients.

Combine • To join (two or more substances) to make a single substance, mix.

Combine • To join (two or more substances) to make a single substance, mix.

Cream • To beat sugar and fat together until fluffy. • Equipment: Bowl and

Cream • To beat sugar and fat together until fluffy. • Equipment: Bowl and Wisk or mixer

Cut in • To mix fat into flour with a pastry blender or two

Cut in • To mix fat into flour with a pastry blender or two knives. • Equipment: Pastry blender or two knives and bowl.

To Cut-In • To cut fat into flour with two knives, or a pastry

To Cut-In • To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

Fold in To gently cut through the mixture, scrape across the bottom and turn

Fold in To gently cut through the mixture, scrape across the bottom and turn over near the surface. Equipment: Bowl and spatula

To Fold-In • • Measure and add ingredients to a bowl Using a rubber

To Fold-In • • Measure and add ingredients to a bowl Using a rubber scraper or wooden spoon gently combine the ingredients together by: – Moving the rubber scrapper or wooden spoon down the middle of the ingredients – Scraping along the bottom of the bowl – Coming up the sides of the bowl – Lifting the ingredients from the bottom of the bowl to the top – Continuing to gently move the ingredients from the top to the bottom and then from the bottom to the top

Knead • To work dough by folding, pressing, and turning, until it is smooth

Knead • To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing. • Equipment: Hands

To Knead • • • Lightly sprinkle flour onto a countertop or table Remove

To Knead • • • Lightly sprinkle flour onto a countertop or table Remove the dough from the bowl Using your hands fold the dough in half Then press the dough down using your fists Repeat folding the dough in half and pressing it down with your fists We knead the dough to form “gluten” this is the glue that holds your food product together

Mix To combine two or more ingredients, usually by stirring.

Mix To combine two or more ingredients, usually by stirring.

Stir To mix with a circular motion of a spoon or other utensil.

Stir To mix with a circular motion of a spoon or other utensil.

Whip To beat rapidly to incorporate air and increase the volume, volume ex. whipped

Whip To beat rapidly to incorporate air and increase the volume, volume ex. whipped cream or egg white, gelatin. Equipment: Wire wisk or electric mixer

Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate

Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate Score Scrape Slice Shred Sliver Trim

Chop To cut into small pieces Equipment: French or Chef’s Knife

Chop To cut into small pieces Equipment: French or Chef’s Knife

Core To remove the core of a fruit with a corer or paring knife

Core To remove the core of a fruit with a corer or paring knife

Cube To cut into small squares larger than diced, usually about 1/2 inch.

Cube To cut into small squares larger than diced, usually about 1/2 inch.

Cut To divide foods into small pieces with a knife or scissors.

Cut To divide foods into small pieces with a knife or scissors.

Dice To cut into very small cubes Equipment: French or Chef’s Knife, c. board

Dice To cut into very small cubes Equipment: French or Chef’s Knife, c. board

Grate To rub food, such as lemon or orange peel, against a grater to

Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles. Equipment: Grater

Julienne To cut food into long, thin strips.

Julienne To cut food into long, thin strips.

Mash To crush food until it becomes smooth.

Mash To crush food until it becomes smooth.

Mince To cut or chop food as finely as possible. Equipment: French or Chef’s

Mince To cut or chop food as finely as possible. Equipment: French or Chef’s knife.

Pare To cut away the skin or a very thin layer of the outside

Pare To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

Score To make thin, straight cuts (usually in a diamond pattern) through the outer

Score To make thin, straight cuts (usually in a diamond pattern) through the outer edge of fat on meat to prevent the meat from curling during cooking.

Scrape To rub a vegetable, such as a carrot, with the sharp edge of

Scrape To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.

Shred To tear or cut into thin pieces or strips.

Shred To tear or cut into thin pieces or strips.

Slice To cut food into flat pieces.

Slice To cut food into flat pieces.

Sliver To cut in long, thin pieces.

Sliver To cut in long, thin pieces.

Trim To cut away most of the fat from the edges of meat.

Trim To cut away most of the fat from the edges of meat.

Techniques of: Cooking Bake Baste Braise Brown Barbeque Boil Broil Deep-fat fry Dot Fry

Techniques of: Cooking Bake Baste Braise Brown Barbeque Boil Broil Deep-fat fry Dot Fry Pan-broil Pan-fry Poach Roast Scald Preheat Sauté Skim

Bake • To cook in an oven or oventype appliance in a covered or

Bake • To cook in an oven or oventype appliance in a covered or uncovered pan.

Barbeque • To cook meat or poultry slowly over coals on a spit or

Barbeque • To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

Baste • To spread, brush, or pour liquid (moisten), such as sauce, drippings, melted

Baste • To spread, brush, or pour liquid (moisten), such as sauce, drippings, melted fat, or marinade, over food while it is cooking. Use a baster, brush, or spoon.

Blanch • Placing food in boiling water for quick heating, then removing and placing

Blanch • Placing food in boiling water for quick heating, then removing and placing in cold/ice water to quickly chill

Boil To cook in liquid, usually water, in which bubbles rise constantly and then

Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.

Braise To cook meat slowly, covered and in a small amount of liquid or

Braise To cook meat slowly, covered and in a small amount of liquid or steam.

Broil To cook under direct heat or over coals.

Broil To cook under direct heat or over coals.

Brown To make the surface of a food brown in color by frying, broiling,

Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

Deep-fat fry To cook in hot fat that completely covers the food.

Deep-fat fry To cook in hot fat that completely covers the food.

Dot To place small particles of a solid, such as butter, on the surface

Dot To place small particles of a solid, such as butter, on the surface of a food.

Fry To cook in hot fat.

Fry To cook in hot fat.

Pan-broil & Pan-fry To cook uncovered in an un-greased or lightly greased skillet, pouring

Pan-broil & Pan-fry To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates. To cook in an uncovered skillet with a small amount of fat.

Poach Cooking food gently either partially or completely covered by a liquid which is

Poach Cooking food gently either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point.

Preheat To set the oven to cooking temperature in advance so that it has

Preheat To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.

Roast To cook by dry heat, uncovered, usually in the oven.

Roast To cook by dry heat, uncovered, usually in the oven.

Sauté To cook uncovered in a small amount of fat. Equipment: Frying pan and

Sauté To cook uncovered in a small amount of fat. Equipment: Frying pan and butter/oil

Scald To heat a liquid to just below the boiling point; or to pour

Scald To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.

Scald • To heat milk almost to boiling point

Scald • To heat milk almost to boiling point

To Scald • Put ingredients into the saucepan or pot • Turn the heat

To Scald • Put ingredients into the saucepan or pot • Turn the heat on under the saucepan to a medium temperature about a 3 • Stir the ingredients as needed • Dip a metal spoon into the ingredients when the spoon comes out coated (covered) with the ingredients then you have scalded the ingredients

Sear To cook meat quickly at a high temperature until it becomes brown. Use

Sear To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.

Simmer To cook below the boiling point, bubbles form slowly and break near the

Simmer To cook below the boiling point, bubbles form slowly and break near the surface. Equipment: Saucepan

Skim • To remove floating matter from a liquid.

Skim • To remove floating matter from a liquid.

Steam To cook by the vapor produced when water is heated to the boiling

Steam To cook by the vapor produced when water is heated to the boiling point Equipment: Steamer or Double Boiler

Steep To cover with boiling water and let stand without additional heating until flavor

Steep To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.

Stew To cook slowly and for a long time in liquid

Stew To cook slowly and for a long time in liquid

Stir-fry To fry small pieces of food very quickly in a small amount of

Stir-fry To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

Toast To brown by direct heat in a toaster or in the oven.

Toast To brown by direct heat in a toaster or in the oven.

Cooking Terms The Language of the Recipe

Cooking Terms The Language of the Recipe