Food Prep Home Careers 7 grade Cooking Terms

Food Prep Home & Careers 7 grade Cooking Terms

Stir Use a spoon to make circular or figure eight motions.

Blend, Mix, or Combine Use a spoon to stir two or more ingredients together thoroughly.

Beat Used to add air to foods. You can use a whisk, spoon or electric mixer. ex. beating eggs.

Whip This rapid movement adds air and makes food fluffy. Use a wire whisk or electric mixer to whip ingredients.

Cream Use a spoon, electric mixer, or Kitchen Aid mixer to combine ingredients. Cream butter and sugars until soft and creamy.

Cut in Use a pastry blender or two knives, using a cutting motion to mix solid fat with dry ingredients.

Fold Use a rubber scraper to gently combine ingredients in a delicate mixture. Such as adding a lighter ingredient to a heavier one. (ex. Whip cream into cake batter)

Mince Chop food into pieces that are as small as possible ex. mincing an onion.

Pare or Peel Cut off the outside covering of a fruit or vegetable Ex. Paring an carrot or peeling a potato.

Grate or Shred Rub food over a grater to make fine particles or shredded food ex. Grating cheese.

Baste Moisten foods , such as meat, while cooking. Adds flavor and keeps food from drying out.

Garnish Decorate a food dish with a small decorative food item, such as parsley sprigs, vegetable confetti, carrot curls, or edible flowers.

Roast Cooking large pieces of meat or poultry in a shallow pan using dry heat. Always preheat your oven before you Roast

Broil Cooking food directly under a heat source. This is also using dry heat.

Bake Using a dry heat method the air circulates around the food. Baking can include cookies and cakes as well as meats and vegetables. Always preheat your oven before you bake.

Boiling Heating liquid at a high temperature so that bubbles rise and break on the liquid surface. Boiling point is 212°F

Steam Cooking food over boiling water rather than in it using a metal basket placed over the boiling water. Steaming vegetables is a healthy way to conserve the nutrients.

Simmer Heating liquid to a temperature just below boiling point until bubbles barely break on the liquid surface.

Deep-Fat Frying Food is cooked by completely covering it in fat. Ex. French fries, fried chicken, onion rings.

Panfrying Smaller amounts of fat are used Ex. fry tender cuts of meats, fish, and eggs in a skillet.

Stir-Frying Involves stirring and cooking small pieces of food quickly at high heat in little fat. Vegetables, meat, fish, and poultry can be stir -fried. Stir-frying is often done in a wok.

Toss To lightly mix ingredients Example: to toss a salad

Kneading To mix by folding, stretching, or pressing dough Example: kneading biscuit dough, kneading pizza dough