432651853-Cutting-and-Cooking-Methods-Ppt.ppt

types of cut

1. Cutting, Preparing and
Cooking Terms
Cutting, Preparing, and Cooking
Terms 1

2. Cutting Terms
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2.03I_1 Cutting, Preparing, and
Cooking Terms

3. Chop
To cut food into sm
all, uneven pieces
Equipment: French
or Chef’s Knife
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2.03I_1 Cutting, Preparing, and
Cooking Terms

4. Mince
To cut food into ver
y fine, uneven
pieces.
Equipment: French
or Chef’s knife.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

5. Cube
To cut food into sma
ll, equal size squares
about ½inch in size.
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Cooking Terms

6. Dice
To cut food into sma
ll, equal size squares
about ¼to 1/8inch i
n size.
Equipment: French or
Chef’s Knife, c. board
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Cooking Terms

7. Grate
To reduce food into
small pieces by pres
sing and rubbing it a
gainst the “teeth” of
a grater.
Equipment: Grater
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Cooking Terms

8. Shred
To cut or break food
into long, thin strips
by using a knife,
fork, or grater.
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Cooking Terms

9. Pare
To remove the stem
and the very thin la
yer of peel of a fruit
or vegetable with a
paring knife or peel
er.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

10. Peel
To remove the outer
layer/skin, by strippi
ng or pulling off wit
h your fingeror a k
nife
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2.03I_1 Cutting, Preparing, and
Cooking Terms

11. Score
To make small, strai
ght, shallow cuts wit
h a slicing knife in t
he surfaceof a food;
often done to tenderi
zemeat or to let sau
ces soak in.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

12. Slice
To cut food into larg
e, thick or thin flat p
ieces with a slicing
knife. Use a sawing
motion while gently
pressing the knife d
own.
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Cooking Terms

13. Preparation Terms
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Cooking Terms

14. Baste
To pour or spoon pa
n juices, melted fat,
or sauces over the su
rface of a food durin
g cooking, using a b
aster, cup, or spoon,
to keep the food moi
st and add flavor.
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Cooking Terms

15. Freeze
To lower a food’s te
mperature to freezin
g or below by placi
ng it in a freezer.
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Cooking Terms

16. Defrost/Thaw
To expose to warmt
h in order to free fro
m a frozen state.
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Cooking Terms

17. Dissolve
To cause a solidfoo
d to turn into or bec
ome part of a liquid.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

18. Drain
To remove liquid fr
om a solid food by
pouring off the liqui
d, putting the food t
hrough a colander,
or drying with pape
r towels.
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Cooking Terms

19. Strain
To separate solid fr
om liquid materials
by pouring the mixt
ure through a strain
er or sieve.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

20. Dust
To lightly sprinkle t
he surface of a food
with crumbs, flour,
or sugar.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

21. Flour/Dredge/Coat
To sprinkle or coat a
food with flour.
Equipment: Flour,
crumbs or
seasoning.
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Cooking Terms

22. Grease
To rub fat on the sur
face of a food or a c
ooking utensil
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Cooking Terms

23. Marinate
To soak food in a co
ld, seasoned liquid,
usually containing a
n acid, in order to ad
d flavorto or tenderi
zethe food.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

24. Tenderize
To make something
easy to chew by app
lying a process or a
substance that break
s down connective t
issue or fiber.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

25. Melt
To change food fro
m a solid to a liqui
d by applying heat.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

26. Soak
To immerse food in
a liquid for the purp
ose of wetting, softe
ning, dissolving, or
cleaning.
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Cooking Terms

27. Season
To increase the flav
orof a food by addi
ng herbs, spices, or
other ingredients; to
prepare a cooking u
tensil for cooking. (
Ex. Cast iron skillet
)
27
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Cooking Terms

28. Vent
To leave an opening
in the covering of a
food through which
steam can escape.
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2.03I_1 Cutting, Preparing, and
Cooking Terms

29. Mixing Terms
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2.03I_1 Cutting, Preparing, and
Cooking Terms

30. Beat
To thoroughly mix i
ngredients and incor
porate airusing a sp
oon, wire whisk, mi
xer, or food process
or with an up-and-d
own and circular mo
tion
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Cooking Terms

31. Blend
To stir or mix ingre
dients until they are
thoroughly combine
d and smooth
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2.03I_1 Cutting, Preparing, and
Cooking Terms

32. Combine
To blend or mix two
or more ingredients
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Cooking Terms

33. Cream
To beat solid fatan
d sugar with a wood
en spoon or electric
mixer until smooth,
light, and creamy
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Cooking Terms

34. Cut in
To combine flour an
d solid fat by cuttin
gthe fat into tiny pi
eces using a pastry
blender, two forks o
r knives, or the hand
s
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Cooking Terms

35. Fold in
To blend a delicate
mixture into a heavi
er one, using a rubb
er spatula, spoon, o
r wire whisk in a ge
ntle up, down, and o
ver motion so that th
e mixture stays light
Equipment: Bowl
and spatula
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Cooking Terms

36. Knead
To work a ball of doug
h with theheelsof the
hands repeating press, f
old, and turn motions u
ntil the dough is smoot
h and elastic
Equipment: Hands
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Cooking Terms

37. Mix
To combine two or
more ingredients int
o one mass by stirri
ngor beating them
37
2.03I_1 Cutting, Preparing, and
Cooking Terms

38. Sift
To reduce dry ingred
ients to finer particle
s, addairto dry ingr
edients, or combine
dry ingredients by p
utting them through
a sieve
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Cooking Terms

39. Stir
To mix using a spoo
n or wire whisk with
a circularmotion
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2.03I_1 Cutting, Preparing, and
Cooking Terms

40. Toss
To lightly mix ingre
dients by tumbling t
hem with tongsor a
large fork and spoon
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2.03I_1 Cutting, Preparing, and
Cooking Terms

41. Whip
To beat quickly and
vigorouslyby hand,
wire whisk, or mixer
to incorporateair a
nd to make a mixtur
e light and fluffy
Equipment: Wire
whisk or electric
mixer
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Cooking Terms

42. Cooking Terms:
Dry Heat Methods
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Cooking Terms

43. Bake
To cook in an oven
with dry, hot air
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Cooking Terms

44. Broil
To cook uncovered
under a directheat s
ource
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Cooking Terms

45. Grill
To broilover hot co
als or on a griddle
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Cooking Terms

46. Roast
To cook meat, fish,
or poultry uncovere
din an oven with dr
y, hot air
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2.03I_1 Cutting, Preparing, and
Cooking Terms

47. Barbeque
To roast slowly on a
rack or spit over hot
coals or some other
direct heat source an
d bastewith a spicy
sauce
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Cooking Terms

48. Cooking Terms:
Moist Heat Methods
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Cooking Terms

49. Boil
To cook food in hot
liquid, 212
0
F, havin
g bubbles that rise t
o and break on the s
urface of the liquid
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Cooking Terms

50. Braise
To cook large pieces
of meat or poultry sl
owly over low heat i
n a smallamount of
hot liquid in a tightl
y covered pan
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Cooking Terms

51. Microwave
To cook food in a mi
crowave oven using
little or no liquid
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Cooking Terms

52. Simmer
To cook food in liqu
id that is just below
the boiling point
Equipment:
Saucepan
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Cooking Terms

53. Steam
To cook food in a pa
n using vapor produ
ced by aboilingliqu
id
Equipment: Steamer
or Double Boiler
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Cooking Terms

54. Cooking Terms:
Cooking in Fat Methods
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Cooking Terms

55. Deep-fry
To cook food by co
mpletely immersin
gin hot fat; also kn
ow as French fry
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Cooking Terms

56. Fry
To cook food in a s
mall amount of hot f
at
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Cooking Terms

57. 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.
Equipment: Frying pan
and butter/oil
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Cooking Terms

58. Stir-fry
To cook bite-sized s
mall pieces of food q
uickly over highheat
in a small amount of
fat while stirringcon
stantly.
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Cooking Terms

59. Miscellaneous
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Cooking Terms

60. Preheat
To turn on an applia
nce or oven to a des
ired temperature ab
out 5-10 minutes be
fore food is to be pl
aced in it
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Cooking Terms