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Culinary Terms Part1

Cooking & Mixing Terms

TermDefinition
Roux Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies
Whip To beat rapidly until the mixture is fluffy. (Heavy cream or Egg Whites)
Melt To heat a solid food until it becomes a liquid.
Cream To blend in ingredients until they are soft and smooth. (Butter & Sugar)
Mix To combine two or more ingredients by beating or stirring.
Roast To cook meat or poultry in the oven by dry heat.
Broil To cook by direct heat coming from the top, as in a broiler.
Saute' To cook food in a small amount of fat. To leap in the pan.
Fry To cook food in a large amount hot fat or oil
Steam To cook over boiling water
Sweat To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)
Sear To brown the outside of meat to lock in juices and create flavor
Beat To mix ingredients with an over-and-over motion
Cut in To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)
Knead To press and fold the dough with the hands until it is smooth. (Bread)
Sift To put dry ingredients through a sifter to break up particles and thoroughly mix. (Cocoa, & Powder Sugar)
Toss To mix ingredients lightly.
Fold To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume
Bake To cook with dry heat, usually in an oven.
Boil To heat a liquid until bubbles rise constantly to the surface. (Pasta & Rice)
Blend To mix two or more ingredients together (Four, Baking Powder, Salt, & Sugar)
Simmer To cook in liquid that is just below the boiling point. (Dairy Products & Soups)
Created by: McCartyS
Popular Culinary Arts sets

 

 



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