Cooking Techniques and Terms

Front

These should be used at the end of cooking

Back

dried herbs, fresh herbs, pepper, water

Front

Pastry Blender

Back

cut in, flavoring, mix, stir

Front

Cooking in 1 inch of oil or fat

Back

sauteing, cooking, pan frying, deep frying

Front

Making a liquid thicker

Back

mix, reduce, stir, freeze

Front

Cooking a dried food until tender

Back

boiling, macerate, simmering, blooming

Front

Rolling up a herb and slicing it thinly

Back

cutting, keeping, rolling, chiffonade

Front

Direct contact with heat source

Back

convection, dry heat method, moist heat method, cooking

Front

Dry heat method

Back

grilling, broiling, deep frying, boiling

Front

Pate a choux

Back

Banana Foster, cream puffs, pretzel dough, kneading

Front

Bench proofing

Back

keeping in fridge overnight before forming in shape, Leaving on counter for several hours, Counter proofing before forming in shape, Sitting on the bench to warm