Chop To cut into small pieces using a sharp knife food processor or blender Core remove the center or core of a food using a sharp knife or coring tool DiceCube cut into small even cubes using a sharp knife ID: 759186
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Slide1
Cooking Terms
Slide2Cutting Terms
Chop
: To cut into small pieces using a sharp knife, food processor or blender.
Core
: remove the center, or core, of a food using a sharp knife or coring tool.
Dice/Cube
: cut into small, even cubes using a sharp knife.
Shred/Grate
: To rub against a rough surface as to cut into small pieces (usually a grater).
Slide3Chop
Slide4Core
Slide5Dice/Chop
Slide6Shred/Grate
Slide7Mince
: cut into very small pieces with a sharp knife or kitchen shears.
Peel
: To remove the outer skin of a fruit or vegetable with a paring knife or peeler. You generally peel fruits like oranges and bananas by hand.
Slice
: To cut into thin slices by cutting across the food with a knife or food processor. Slice vegetable before cooking. Slice bread and meat before cooking.
Slide8Minced Garlic
Slide9Peel
Slide10Slice
Slide11Mixing Terms
Blend
: To thoroughly mix two or more ingredients until smooth. You can use spoons, electric mixer, or blender.
Beat:
mix fast bringing the ingredients to the top of the bowl and back down again. (spoons, rotary beaters, or electric mixers are used for beating)
Mix/Combine
: mix two or more ingredients together in any way.
Fold In
: To mix a light, airy substance with a more solid substance by slowly and gently turning one over the other.
Slide12Blend
Slide13Beat
Slide14Mix/Combine
Slide15Fold In
Slide16Cream
: To beat ingredients with a whisk or electric mixer at a very high speed until the mixture is light and fluffy
Stir
: To mix foods by moving the spoon around and around in a bowl or pan to prevent sticking.
Cut in
: to mix a soft ingredient into flour with a pastry blender or a fork and two knives until the particles are preferred size.
Whip
: To make smooth with a quick stirring motion using a spoon, wire whisk, eggbeater, or electric mixer.
Slide17Cream
Slide18Stir
Slide19Cut- in Shortening
Slide20Whip
Slide21Recipe Terms
Roast
:
a cooking method that uses dry heat where hot air
envelopes
the food, cooking it evenly on all sides with temperatures of at least 150 °
C.
Steam:
To cook food over boiling water in the hot, rising steam.
Bread
:
The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is
cooked
to improve the flavor and texture of the food after it has been prepared
.
Puree
:
A smooth cream of liquidized or crushed fruit or
vegetables.
Slide22Roast
Slide23Steam
Slide24Bread
Slide25Puree
Slide26Recipe Terms
Baste
: To pour
fat or juices over (meat) during cooking in order to keep it
moist.
Strain/Drain:
To pass a substance through a filter to separate the liquids from the solids.
Knead:
To curve the fingers and fold dough toward you, then push it away with the heels of your hand, using a quick rocking motion.
Garnish
: Adding decorations to your food.
Slide27Baste
Slide28Drain
Slide29Garnish
Slide30Recipe Terms
Fry
: To cook over direct heat in hot oil or butter.
Dissolve:
To stir a dry ingredient into a liquid until the dry part disappears.
Chill:
Place in the refrigerator until cold.
Preheat
: To warm an oven ahead of cooking time.
Slide31Frying
Slide32Dissolve
Slide33Chill
Slide34Preheat
Slide35Recipe Terms
Grease
: To spread the bottom and sides of a dish with butter, shortening, or vegetable spray.
Melt:
To change from a solid to a liquid by heating at a low temperature.
Sift:
To put dry ingredients through a fine meshed screen to get rid of solid lumps.
Ingredients:
Food or food products used in recipes.
Slide36Grease
Slide37Melt
Slide38Sifting
Slide39Ingredients
Slide40Recipe Terms
Saute
:
cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
Season:
To add salt, pepper, herbs, or spices to change the taste.
Boil
: To cook in a liquid that is so hot it bubbles and steams
Simmer
: To leave on low heat so that the food is very hot but not boiling
Slide41Saute’
Slide42Season
Slide43Boil
Slide44Simmer
Slide45Recipe Terms
Brown
:
To cook food (usually meat) over high heat
briefly until the surface turns brown without cooking through the interior.
Toss:
To coat fruits and vegetables with a liquid by lifting and turning them gently into two forks or a fork and a spoon.
Bake
: To cook in an oven.
Marinate
: soak food in a marinade generally for hours or overnight in the refrigerator.
Slide46Brown
Slide47Toss
Slide48Bake
Slide49Marinate