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Foods I 2.04 Cooking

Definitions

TermDefinition
Chop To cut food into small, uneven pieces.
Mince To cut food into very fine, uneven pieces.
Cube To cut food into small, equal size squares about ½ inch in size.
Dice To cut food into small, equal size squares about ¼ to 1/8 inch in size.
Grate To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
Shred To cut or break food into long, thin strips by using a knife, fork, or grater.
Pare To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
Peel To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
Score To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
Slice To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
Baste To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.
Freeze To lower a food’s temperature to freezing or below by placing it in a freezer.
Defrost/thaw To expose to warmth in order to free from a frozen state.
Dissolve To cause a solid food to turn into or become part of a liquid.
Drain To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
Strain To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
Dust To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
Flour To sprinkle or coat a food with flour.
Grease To rub fat on the surface of a food or a cooking utensil.
Marinate To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
Tenderize To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Melt To change food from a solid to a liquid by applying heat.
Soak To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
Season To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
Vent To leave an opening in the covering of a food through which steam can escape.
Created by: Tammy Nelson
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