1. Foods I Unit 4: Culinary Terms

2. To cook in the refrigerator
Chill
To cook in the refrigerator
Ex: Chill the pudding pie in the refrigerator in order to solidify.

3. A thick mixture shaped by hand.
Dough
A thick mixture shaped by hand.
Ex: Pasta and pizza dough are very thick.

4. Reserve
To save and use later.
Ex: Reserve 1c. of flour.

5. To cook in a bubbling liquid.
Boil
To cook in a bubbling liquid.
Ex: Boil pasta in water of 212 F.

6. A thin mixture that can be poured.
Batter
A thin mixture that can be poured.
Ex: Pour the chocolate pancake
batter onto a hot
griddle.

7. Mix very fast, usually with an electric mixer.
Beat
Mix very fast, usually with an electric mixer.
Ex: Beat the sugar and eggs until creamy.

8. To moisten food with a liquid.
Baste
To moisten food with a liquid.
Ex: Baste the turkey with juice before placing it in the oven.

9. A dry heat method used in cooking.
Bake/Roast
A dry heat method used in cooking.
Ex: Roast the potatoes at 400° for 40 minutes.

10. Cook over or under direct heat.
Broil
Cook over or under direct heat.
Ex: Broil steak 3 inches from the top for 4-5 minutes.

11. Mix two or more ingredients together.
Blend/Mix
Mix two or more ingredients together.
Ex: Blend milk, flour, and eggs together until smooth.

12. To cut into rough, small pieces.
Chop
To cut into rough, small pieces.
Ex: Chop a small yellow onion before adding it to the ground beef.

13. Ex: Cream together the butter and sugar.
To beat until smooth.
Ex: Cream together the butter and sugar.

14. To distribute a solid fat (shortening) into a dry substance (flour).
Cut In
To distribute a solid fat (shortening) into a dry substance (flour).
Ex: Use the pastry blender to cut in the shortening into the flour.

15. Coat Ex: Coat the onions in batter before frying them.
To cover food with
another food (flour).
Ex: Coat the onions in batter before frying them.

16. A very small amount (~1/8 t.)
Dash
A very small amount (~1/8 t.)
Ex: A dash of salt.

17. Scatter bits of food over another.
Dot
Scatter bits of food over another.
Ex: Dot butter over the pecan pie before baking.

18. Drain
Pour off the
Liquid.
Ex: Drain pasta in colander before serving.

19. Ex: Fry the jalapenos in oil for 2-3 minutes.
A moist heat cooking method using a high temperature fat substance (oil).
Ex: Fry the jalapenos in oil for 2-3 minutes.

20. Reduce solid food to shreds.
Grate
Reduce solid food to shreds.
Ex: Grate cabbage before adding it to the salad.

21. To rub equipment or utensils with oil.
Grease
To rub equipment or utensils with oil.
Ex: Grease the cake pan before pouring in the cake batter.

22. To cut foods in cube sides.
Dice
To cut foods in cube sides.
(6 equal sides)
Ex: Dice (small cut) the onion.

23. Ex: Batonnet the potatoes.
Julienne/ Batonnet
Long thin strips.
Ex: Batonnet the potatoes.

24. To work the dough by hand.
Knead
To work the dough by hand.
Ex: Knead the pizza dough.

25. A gentle up and over motion by hand.
Fold/Fold In
A gentle up and over motion by hand.
Ex: Fold in the cooled custard mixture to the egg white foam.

26. Mince
Very fine rough pieces.
Ex: Mince the garlic.

27. Cook over low heat just below the boiling point, then cool it down.
Scald
Cook over low heat just below the boiling point, then cool it down.
Ex: Scald the milk before adding it to the mixture.

28. To remove the outer skin.
Pare
To remove the outer skin.
Ex: Pare the apples for the pie filling.

29. To brown the surface of the food.
Sear
To brown the surface of the food.
Ex: Sear the scallops for 1 ½ minutes on each side then bake it.

30. To cook food in a shallow amount of liquid.
Poach
To cook food in a shallow amount of liquid.
Ex: Cover pan and poach eggs for 4 minutes, until egg white is fully cooked.

31. Ex: Prick the ham to ensure doneness.
Pierce with a fork.
Ex: Prick the ham to ensure doneness.

32. Pass dry ingredients through a sieve to remove lumps and add air.
Sift
Pass dry ingredients through a sieve to remove lumps and add air.
Ex: Sift 2 cups of powdered sugar into the mixing bowl.

33. To cook quickly in a small amount of fat.
Sauté
To cook quickly in a small amount of fat.
Ex: Sauté the mushrooms for 3-4 minutes in a sauté pan.

34. Heat until tiny bubbles form around the edge.
Simmer
Heat until tiny bubbles form around the edge.
Ex: Lower heat and simmer sauce for 10 minutes.

35. Remove fat from the surface.
Skim
Remove fat from the surface.
Ex: Skim the fat from the top of the soup.

36. Circular motion by hand to combine ingredients.
Stir
Circular motion by hand to combine ingredients.
Ex: Add dry ingredients in three increments and stir each time.

37. To cook using steam from water with/without pressure.
Ex: Steam broccoli for 5 minutes.

38. Strain To remove liquid from a food using a sieve.
Ex: Strain soup before baking.

39. Ex: Toss salad until ingredients are even throughout.
Combine foods gently.
Ex: Toss salad until ingredients are even throughout.

40. Whisk To add air and volume using a fast motion.
Ex: Whisk the batter until large lumps disappear.