Culinary Terms
Uploaded by
brittany.watkinsCulinary Terms
Uploaded by
brittany.watkinsCulinary
Terms
For measuring, cutting &
preparation, mixing, and
cooking & cleaning
What are the key types of
measurement units and
abbreviations used in recipes?
Volume
Teaspoon (t. or tsp.)
Tablespoon (T. or Tbsp.)
Fluid Ounce (fl. oz.)
Cup (c)
Pint (pt.)
Quart (qt.)
Gallon (gal.)
28 g. = 1 oz. = 1/16 lb.
Weight
227 g. = 8 oz. = 1/2 lb.
Gram (g.)
Ounce (oz.)
Pound (lb. or #)
454 g. = 16 oz. = 1 lb.
Temperature
Fahrenheit (°F)
Zero: 0°F
Freezing point: 32°F
Boiling point: 212°F
Celsius (°C)
What measurement
procedures are used to
ensure accuracy
and adjust recipe yields?
Ensure accuracy and adjust
recipe yields by:
Volume: the amount of space a substance occupies
Weight: the heaviness or mass of an item
Temperature
Equivalents
Adjusting yields
Yield: the amount of food that a recipe produces after following the recipe's
instructions.
Measuring Terms
Heaping
A very full or large amount.
Level
Flat and even.
To check for correct
measurement at “eye level”
for liquids or to scrape to
level using a straight-edge
spatula for dry and solid
ingredients.
Pinch
Less than 1/8 tsp. or the amount of an
ingredient that can be held between
the thumb and forefinger.
Cutting/Preparation
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” 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 vegetable
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
juices 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.
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/sugar.
Flour
To lightly sprinkle the surface of a
food with crumbs/flour/sugar.
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.
Mixing
Beat
To thoroughly mix
ingredients and incorporate
air using a spoon, wire whisk,
mixer or food processor with
an up-and-down and circular
motion.
Blend
To stir or mix ingredients
until they are combined and
smooth.
Combine
To blend or mix two or more ingredients.
Cream
To beat solid fat and sugar with a
wooden spoon or electric mixer until
smooth, light, and creamy.
Cut-in
To combine flour and solid fat by
cutting the fat into tiny pieces using a
pastry blender, two forks, or the
hands.
Fold
To blend a delicate mixture into a
heavier one, using a rubber spatula,
spoon, or wire whisk in a gentle up,
down, and over motion so that the
mixture stays light.
Knead
To work a ball of dough with
the fingertips or heels of
the hands by repeating
press, fold, and turn
motions.
09
Mix
To combine two or more
ingredients by stirring or
beating.
Sift
To reduce dry ingredients to finer
particles, add air to dry ingredients, or
combine dry ingredients by putting
them through a sieve.
Stir
To mix using a spoon or wire whisk
with a circular motion.
Toss
To lightly mix ingredients by tumbling them with
tongs or a large fork and spoon.
Whip
To beat quickly and vigorously by hand,
wire whisk, or mixer to incorporate air and
to make a mixture light and fluffy.
Cooking and Cleaning
Dry Heat
Bake
Broil
Grill
Roast
Barbecue
Bake
To cook in an oven with dry,
hot air.
Broil
To cook uncovered under a direct
heat source.
Grill
To broil over hot coals or on a griddle.
Roast
To cook meat, fish, or poultry uncovered in an
oven.
Barbeque
To roast slowly on a rack or
spit over hot coals or some
other direct heat source
and baste with a spicy
sauce.
Moist Heat
Boil
Braise
Microwave
Simmer
Steam
Boil
To cook food in hot liquid, 212 °F,
having bubbles that rise to and
break on the surface of a liquid.
Braise
To cook large pieces of meat or
poultry slowly over low heat in a
small amount of hot liquid in a
tightly covered pan and simmered
on top of the stove or in the oven.
Microwave
To cook food in a microwave oven
using little or no liquid.
Simmer
To cook food in liquid that is just
below the boiling point.
Steam
To cook food in a pan using vapor
produced by boiling liquid.
Cooking in Fat
08
Deep-fry
To cook food by completely
immersing in hot fat; also known as
French frying.
Fry
To cook food in a small
amount of hot fat.
Sauté
To lightly brown or cook food in a small amount
of hot fat over moderate heat; Pieces of food
are cut into small or thin pieces preserving
texture, moisture, flavor.
Stir-fry
To cook bite-sized small pieces of
food quickly over high heat in a small
amount of fat while stirring
constantly.
Misc.
Preheat
To turn on an appliance or
oven to a desired
temperature about 5 – 10
minutes before the food is
to be placed in it.
Clean
To remove dirt, food, etc. from all
food-contact surfaces by washing
in hot, soapy water and rinsing in
hot water
Sanitize
To kill or drastically reduce the
amount of contaminants on food-
contact surfaces by using chemicals
or high temperatures.
