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1 | Bake: To cook food by dry heat in an oven |
2 | or oven-type appliance. When applied to |
3 | meats and poultry, it is called roasting. |
4 | |
5 | Barbecue: To roast or broil food on a rack |
6 | or spit over coals, or under a heat unit. The |
7 | food is usually brushed with a highly |
8 | seasoned sauce as it cooks. |
9 | |
10 | Baste: To moisten food while it cooks. |
11 | Thus, the surface doesn't dry out and flavor |
12 | is added. Melted fat, drippings, sauce and |
13 | fruit juice are the liquids generally used. |
14 | |
15 | Beat: To make a mixture smooth with |
16 | rapid, regular motion using a spoon, wire |
17 | whisk, hand beater or mixer. When using |
18 | a spoon, the mixture should be lifted up |
19 | and over with each stroke. |
20 | |
21 | Blanch: To scald, either to help loosen the |
22 | skin from some foods, or as a step in pre- |
23 | paring vegetables for freezing. |
24 | |
25 | Blend: 1. To thoroughly mix two or more |
26 | ingredients. 2. To prepare food in blender |
27 | until pureed, chopped, etc., as desired. |
28 | |
29 | Boil: To cook in liquid in which bubbles |
30 | rise constantly to the surface and break. |
31 | |
32 | Braise: To cook food slowly in a small |
33 | amount of liquid in a covered pan. (Food |
34 | may or may not be browned first in a small |
35 | amount of fat. ) |
36 | |
37 | Broil: To cook by direct heat on a rack or |
38 | spit. |
39 | |
40 | Brush with: To spread food lightly with |
41 | salad oil, melted fat, milk, heavy cream, |
42 | beaten egg, etc., with pastry brush. |
43 | |
44 | Caramelize: To stir sugar in skillet over low |
45 | heat until it melts and develops charac- |
46 | teristic flavor and golden-brown color. |
47 | |
48 | Chill: To refrigerate food or let it stand in |
49 | ice or iced water until cold. |
50 | |
51 | Chop: To cut food into small pieces with a |
52 | knife or blender. |
53 | |
54 | Coat: To sprinkle food with, or dip it into, |
55 | flour, etc., until completely covered. |
56 | |
57 | Cool: To refrigerate food, or let it stand at |
58 | room temperature, until no longer warm to |
59 | the touch. |
60 | |
61 | Cream: 1. To make soft, smooth and |
62 | creamy by beating with spoon or with |
63 | mixer; usually applied to blending sugar |
64 | and a fat together. 2. To cook food in, or |
65 | serve it with, white or "cream" sauce. |
66 | |
67 | Cube: 1. To cut food into small cubes |
68 | (about 1/2-inch). 2. To cut the surface of |
69 | meat in checkered pattern to increase ten- |
70 | derness by breaking tough meat fibers. |
71 | |
72 | Cut in: To distribute solid fat in flour or |
73 | flour mixture by using pastry blender or |
74 | two knives scissor-fashion until flour-coated |
75 | fat particles are of desired size. |
76 | |
77 | Deep-fry: To cook in hot fat deep enough |
78 | for food to float on it. |
79 | |
80 | Dice: To cut food into very small pieces |
81 | (about 1/4 inch) . |
82 | |
83 | Dot: To scatter bits, as of butter or marga- |
84 | rine, over surface of food. |
85 | |
86 | Dredge: To cover or coat food, as with flour, |
87 | cornmeal, etc. |
88 | |
89 | Fold in: To combine delicate ingredients |
90 | (whipped cream, beaten egg whites, etc.) |
91 | with other foods by using a gentle, circu- |
92 | lar motion to cut down into the mixture, |
93 | slide across the bottom of the bowl and |
94 | bring some of the mixture up and over the |
95 | surface. |
96 | |
97 | Fry: To cook in fat. See also Deep-fry, Pan-fry |
98 | , Saute. |
99 | |
100 | Grate: To rub food on a grater ( or chop in |
101 | blender ) to produce fine, medium or coarse |
102 | particles. |
103 | |
104 | Grease: To rub surface of dish or pan with |
105 | fat, to keep food from sticking. |
106 | |
107 | Grill: To cook by direct heat. Also, utensil |
108 | or appliance used for this type of cooking. |
109 | Grind: To reduce to particles in food |
110 | grinder or blender. |
111 | |
112 | Knead: To work a food mixture with a |
113 | press-and-fold motion. |
114 | |
115 | Lukewarm: At a temperature of about |
116 | 95°F. Lukewarm food will feel neither |
117 | warm nor cold when sprinkled on or held |
118 | to the inside of the wrist. |
119 | |
120 | Marinate: To let food stand in a well- |
121 | flavored mixture for a period of time to |
122 | produce flavor and/or tenderness. |
123 | |
124 | Mince: To cut into very small pieces, using |
125 | knife, food grinder or blender. |
126 | |
127 | Pan: To cook, covered, in very small amount |
128 | of liquid. |
129 | |
130 | Pan-broil: To cook food, uncovered, on un- |
131 | greased or lightly greased hot surface, pour- |
132 | ing off fat as it accumulates. |
133 | |
134 | Pan-fry: To cook in a small amount of fat. |
135 | |
136 | Parboil: To boil until partially cooked, |
137 | usually before completing cooking by an- |
138 | other method. |
139 | |
140 | Peel: To remove outer covering of foods by |
141 | trimming away with knife or vegetable |
142 | peeler, or by pulling off. |
143 | |
144 | Pit: To remove seed or pit. |
145 | |
146 | Poach: To cook in simmering liquid. |
147 | |
148 | Pot-roast: To cook large pieces of meat or |
149 | poultry by braising. |
150 | |
151 | Preheat: To heat to desired temperature |
152 | before putting food in to cook. |
153 | |
154 | Puree: To press food through a fine sieve |
155 | or food mill, or blend in blender so it be- |
156 | comes a smooth, thick paste. |
157 | |
158 | Reconstitute: To restore concentrated food |
159 | to its natural state, usually by adding water. |
160 | |
161 | Roast: To cook uncovered in hot air (see Bake) . |
162 | |
163 | Saute: To cook in a small amount of hot fat. |
164 | |
165 | Scald: 1. To heat to just under the boiling |
166 | point. 2. To dip certain foods in boiling |
167 | water (see Blanch) . |
168 | |
169 | Score: To cut shallow slits or gashes in sur- |
170 | face of food to increase tenderness, or pre- |
171 | vent fat covering from curling, or to |
172 | decorate. |
173 | |
174 | Sear: To brown the surface of meat quickly |
175 | with high heat. |
176 | |
177 | Shred: To cut food into slivers or slender |
178 | pieces, using a knife or shredder. |
179 | |
180 | Simmer: To cook in a liquid just below the |
181 | boiling point. Bubbles form slowly and |
182 | collapse just below the surface. |
183 | |
184 | Steep: To allow food to stand in hot liquid |
185 | to extract flavor and color. |
186 | |
187 | Stew: To simmer in a liquid. |
188 | |
189 | Stir: To mix food, using a circular motion. |
190 | |
191 | Toast: To brown in dry heat. |
192 | |
193 | Toss: To mix foods lightly with a lifting |
194 | motion, using two forks or spoons.
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