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Cooking Terms
Food Service Tri 2 Cooking Terminology
| Term | Definition |
|---|---|
| Bake | To cook by dry heat, usually in an oven |
| Barbeque | To roast meat slowly on a spit rack or rack over heat- basting frequently with a seasoned sauce |
| Beat | To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. |
| Blend | To mix two or more ingredients together until well combined |
| Boil | To cook in water or liquid in which bubbles rise continually and break on surface |
| Broil | To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat |
| Brown | To bake, dry, or toast a food until the surface is brown |
| Brush | To coat food with butter, margarine, or egg- using a small brush |
| Cook | To prepare food by applying heat in any form |
| Cream | To beat sugar and fat together until fluffy |
| Cut-In | To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture |
| Chop | To cut into small pieces |
| Dice | To cut into very small cubes |
| Flour | To sprinkle or coat with a powdered substance, usually with crumbs or seasonings |
| Fold-In | To mix ingredients by gently turning one part over another with a scraper |
| Garnish | To ornament food-usually with another colorful food- before serving to add eye appeal |
| Grate | To finely divide food in various sizes by rubbing it on a grater with sharp projections |
| Knead | To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic |
| Mince | To cut or chop food as finely as possible |
| Peel | To remove or strip off the skin or rind of some fruits and vegetables |
| Roll | To flatten to a desired thickness by using a rolling pin |
| Saute | To cook in a small amount of fat |
| Season | To add salt, pepper, or other substances to food to enhance the flavor |
| Simmer | To cook below the boiling point, bubbles form slowly and break on the surface |
| Steam | To cook in the steam generated by boiling water |
| Stir | To mix by using circular motion, going around and around until blended |
| Toss | To mix ingredients lightly without mashing or crushing them |
| Whip | To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin. |
Created by:
Ms. Fude
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