quizlet 4

quizlet 4

by Londyn Gervin

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​What are the four basic subgroups of terminology when preparing food?

​Preparation, Mixing, Cutting, and methods of cooking

​Why is understanding the terminology in a recipe important?

It could mean the success or failure of the food product.​

​

​Bread

​To cover a food with a coating of crumbs made from bread, crackers, or cereal.

​

​Brush

​To spread a liquid coating on a food, using a pastry brush or paper towel. 

​Grease

​To rub shortening, fat, or oil, on the cooking surface of bakeware. 

Marinate​

​To soak in a seasoned liquid to add flavor and/or to tenderize. 

​

​

​

​Sift

​To put dry ingredients through a sifter or a fine sieve to incorporate air.

​Beat

​To stir rapidly to make a mixture smooth, using a whisk, spoon, or electric mixer.

​​Blend

​To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or 

with a mixer.

Combine

To join two or more ingredients. .

​Cream

To mix together, usually by stirring, two or more ingredients to form a creamy paste.​

​Cut in

​To distribute a solid fat in flour using a pastry blender, until divided evenly into tiny pieces.

Fold in​

​

Knead​

To blend dough together with hands or in a mixer until it is smooth and elastic.​

Mix​

​The process of combining two or more ingredients, usually by stirring.

​Stir

To mix with a circular motion with a spoon or other utensil.​

​

​

Whip​

To beat food with a whisk or electric mixer to incorporate air and produce volume.​

​Chop

To cut into small pieces.​

Core​

To remove the seeds or tough woody centers from fruits and vegetables.​

​Core

​To cut food into pieces that are even, like a square. The size is usually about 1/3 to 1/2".  

​

​Cut

​To divide into pieces with a knife or other sharp implement.

​Dice

To cut food into small squares about 1/4" in diameter.​

Grate

To rub food, such as lemon or orange peel, against a grater to obtain fine particles..​

​Mash

​To crush food until it becomes smooth.

​Mince

​To cut into very tiny pieces (about 1/8" in diameter) with a sharp knife.

​Pare

To trim by cutting away its outer edges.​

Shred​

​To tear or cut into smaller pieces.

Slice​

To cut food into flat pieces.​

Trim

To cut away most of the fat from the edges of meat.

​Bake

​Used to cook baked goods such as bread, pies or cakes or meats and fish in an oven.

​

​Boil

Method of cooking in boiling water or other water-based liquids such as stock or milk. ​

​Broil

Cooking by exposing food to direct radiant heat, either on a grill over charcoal or below a gas burner or electric coil in an oven. ​

Deep Fry​

To cook in hot fat that completely covers the food.​

Pan Fry​

A form of frying food using a very small amount of cooking oil or fat.​

Pan fry

​A form of frying food using a very small amount of cooking oil or fat.

​Poach

Cooking technique that involves submerging food in a liquid, such as water or milk.​

​Roast

Cooking method used to cook meats, fish or vegetables by prolonged exposure to heat in an oven or over a fire.​

​Saute

To cook food quickly in a amount small amount of fat over high heat. The word comes from the French term meaning "to jump," and how food reacts when placed in a hot pan or the method of tossing the food in the pan.​

​Simmer

Bringing a liquid to the state of being just below boiling. ​

Steam​

​Boiling water causing it to vaporize into steam carrying heat to the nearby food and 

cooking the food. 

​Garnish

an item or substance used as a decoration or embellishment accompanying a

prepared food dish or drink.​

​Plating

the process of arranging and decorating food one the plate to enhance its

presentation.

Presentation​

the art of arranging or decorating food to enhance its visual appeal.​

​Portioning

the dividing up of a larger quantity into specific serving sizes or portions.

Emulsify

combine two ingredients together which do not ordinarily mix easily. Usually a fat or

an oil and a water-based liquid like broth, vinegar, or water.

​Steep

the soaking of a solid substance in hot liquid to extract the flavors and nutrients from the solid or to soften it.​

Infuse​

to steep an ingredient in a liquid until the flavor of the ingredient has been extracted and infused into the liquid.​

Roux

from the French word for "red," is a mixture of equal parts of a starch and a liquid fat that

are cooked together. Roux is used as a thickener for liquids in soups, stews, sauces and

gravies.

​​Starch gelatinization

the process where starch and water are subjected to heat, causing the

water to gradually absorb the starch in an irreversible manner. The most common examples

are found in roux, sauce, or soup.

​​Air fry

a substitute for deep frying without submerging the food in oil. A fan circulates hot air

at high speed, producing a crisp layer.

​Al Dente (AL den-TAY)

Italian for “to the tooth”. It describes pasta that is cooked until when

bitten there will be a slight resistance rather than cooked until completely soft.

​​Batter

An uncooked wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods before deep-frying.

​​Butterfly

to split food, such as lobster or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble a butterfly.