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Homeecterms

This document defines common culinary preparation and heating terms used in cooking. It lists 15 preparation terms such as beat, blend, chill, chop, cool, dice, grate, grease, grind, knead, marinate, mash, mince, mix, and sift. It also lists 13 heating terms like bake, boil, braise, broil, deep fry, fry, melt, preheat, sauté, simmer, steam, stew, and toast. The terms are defined to explain the techniques and processes involved in preparing and cooking food.

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609 views

Homeecterms

This document defines common culinary preparation and heating terms used in cooking. It lists 15 preparation terms such as beat, blend, chill, chop, cool, dice, grate, grease, grind, knead, marinate, mash, mince, mix, and sift. It also lists 13 heating terms like bake, boil, braise, broil, deep fry, fry, melt, preheat, sauté, simmer, steam, stew, and toast. The terms are defined to explain the techniques and processes involved in preparing and cooking food.

Uploaded by

api-298467672
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Preparation terms:

1. beat: to mix smoothly, using rapid, regular strokes with a spoon or whisk
2. blend: to mix two or more ingredients together thoroughly
3. chill: to refrigerate or let food stand in cold water
4. chop: to cut into small pieces
5. cool: to refrigerate or let warm food stand until it is at room temperature
6. dice: to cut into very small cubes
7. grate: to reduce food to very small particles by rubbing it against a rough surface
8. grease: to rub a cooking surface with fat to prevent sticking
9. grind: to reduce to powder by crushing food with a heavy spoon or other utensil
10. knead: to work a dough with a pressing and folding motion
11. marinate: to soak food in a sauce for a time to make it tender and flavourful
12. mash: to reduce to a soft pulpy state by beating or whipping
13. mince: to cut into very small pieces
14. mix: to combine two or more foods together
15. pure: to blend food into a smooth, thick paste (need a machine for this)
16. sift: to rub flour against a fine sieve to make it more powdery
17. stir: to mix food in a circular motion
18. toss: to mix with a lifting motion
19. whip: to beat a food into a foam, or froth,
with a fork or other utensil
Heating terms:
1. bake: to cook by dry heat, usually in an oven
2. boil: to cook in liquid that is bubbling
3. braise: to cook slowly in a small amount of liquid in a covered pan
4. broil: to cook by direct heat, especially in a broiler
5. deep fry: to cook in hot fat deep enough for the food to float
6. fry: to cook in hot fat
7. melt: to heat a solid until it becomes a liquid
8. preheat: to heat the oven or broiler to the desired temperature before putting food in oven
9. saut: to cook in a small amount of hot fat
10. simmer: to cook in a liquid just below the boiling point
11. steam: to cook over boiling water
12. stew: to cook in a liquid at low heat for a long time
13. toast: to brown food with dry heat

BEAT

BLEND

CHILL

CHOP

COOL

DICE

GRATE

GREASE

GRIND

KNEAD

MARINATE
MINCE

MIX

STIR TOSS

MASH
SIFT
WHIP

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