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Terminology


Recipes Home Index

A la king: Food Served in a rich cream sauce
Aspic: A firm jelly made from meat stock. Stock, vegetable or fruit juice
thickened with gelatin.
Au gratin: Creamed food covered with browned crumbs or cheese.
Bake: To cook by dry heat, usually in a pan in the oven.
Baste: To moisten roasting meat or poultry with drippings or other liquid
Blanch: To partially cook or remove skins by briefly immersing food in boiling water or steam
Blend: To mix until smooth
Boil: To cook in liquid which is sufficiently heated to bubble constantly
Braise: To cook meat with moist heat.
Broil: To cook by dry heat
Brush: To spread lightly with butter
Calorie: Unit of measure used to express energy-producing value of foods.
Canapé:An appetizer of seasoned food spread on a wafer or thin slice of bread.
Candy: To boil with sugar or coat with sugar.
Carmelize: To heat granulated sugar in a fry pan until it melts and browns.
Carbohydrates: Foods which are composed cheifly of starches and sugars.
Chop: To cut in small pieces.
Combine: To mix ingredients
Cream: To mix a cream sauce or white sauce with food.
OR
To work shortening and sugar by pressing the spoon against the side of the bowl until the mixture is fluffy and creamy.
Cube: TO cut into small squares.
Cut: To divide food with a knife or kitchen shears.To divide fat (Shortening) into small particles in dry ingredients by using a dough blender or two knives.
Dice: To cut into small cubes.
Dot: To distribute small pieces of butter, cheese, ect. over the surface of food.
Dredge: To cover food completely with flour, crumbs, ect.
Drippings: Fat and juice left in the pan after meat or poltry has been cooked.
Dust: To sprinkle lightly with flour, sugar, ect.
Fillet: Cuts of meat or fish which are boneless or from which bones have been removed.
Flake: To break into small peices, usually with a fork.
Fold: To use a careful ddown-up-and-over stroke with a wire whip, spatula, or spoon in order to mix a whipped ingredient (egg white or cream) with another without loss of air.
Fry: To cook in Fat
Garnish: To decorate food with another bright or savory food.
Giblets Poultry LIver, heart, and gizard.
Grate: To rub food, such as cheese, to small particles on a grater.
Grease: To spread a thin coating of fat in pans to prevent food from sticking.
Grind: To put food through a food grinder.
Knead: To work dough with the hands. This is usually done by pressing the dough with thhe palms of the hands, then folding the farthest edge to the center and repeating the action, turning the dough as it is kneaded.
Meringue: Topping for desserts, especially pies, or a base for fruit, icecream, ect. as in a schaum torte. It is made of stiffly beaten egg whites and sugar.
Mince: To cut into very fine pieces.
Mix: To combine ingrredients by stirring or beating.
Mocha: Coffee flovored, often in combination with chocolate.
Mousse: Usually a mixture of whipped cream and fruits frozen without stirring.
Pan-broil: To cook in an uncovered fry pan, pouring off fat as it accumulates.
Parboil: To partially cook food by boiling.
Pare: To cut off the covering of foods such as apples, potaotes, ect.
Peel: To strip off the skins of foods such as bananas, peaches, ect.
Petit Fours Small frosted cakes.
Pit: To remove pits from fruits.
Poach: To cook foods, such as eggs, in liquid below the boiling point.
Protein: Foods which comes from animals or amimal products. Principal protein foods are milk, meat, fish, cheese and eggs.
Purée: Fruits or vegetables which have been pressed through a food press or sieve.
Roast: To cook meat or fowl in an uncovered pan in the oven.
Roll: To stretch and flatten dough with a rolling pin.
Sauté To cook or brown in a small amout of fat.
Scald: To bring liquid to a temperature just below boiling. In milk small beaads appear around the edge of the pan.
Scallop: To bake a mixture of food and sauce topped with crumbs or cassorole in the oven.
Score: To lightly cut the surface of food, usually meat in narrow strips.
Sear: To brown meat quickly in a hot oven or pan.
Shred: To cut into very small strips
Sift: To put dry ingredients through a sifter or sieve
Simmer:To cook in liquid below boiling point, about 185 º F.
Skewer:To fasten meat or fowl with metal or wood pins to hold its shape.
Steam: To cook with the heat of steam.
Steep:To get flavor by immmersing in water just velow boiling, like a tea bag.
Sterilize:To destroy germs with heat.
Stew:Prolonged, slow cooking in liquid.
Stir:To mix ingredients thoroughly.
Stock:Liquid left from boiling meat,fowl, fish or vegetables.
Vitamins:Organic substances found in minute quantities in foods. Essential to the body.
Whip: To beat rapidly with a rotary beater, wire whip, or electric mixer in order to incorporate air and increase the volume of the food.

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