Cooking Vocabulary**** flashcards | Quizlet

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  • dry heat cooking

    Food is prepared and cooked without added liquid with or without fat if cooking meat used for tender cuts of meat.


    Food cooks over, but not directly in boiling liquid.


    food is completely submerged in a liquid that is kept below the boiling point at about 185 degrees. This is for less tender items.


    Techniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.

    Moist-heat cooking

    Uses liquid or steam to cook food if cooking meat used for less tender cuts.


    Marinating food to give it added moisture. Usually done by adding fat to the exterior of meat.


    Food item is first seared in hot oil then slowly cooked tightly covered in a small amount of liquid, and then finished in the oven or on the stove top until it is tender.


    Thoroughly mix food using a vigorous over and over motion.


    Brown the sugar using heat. The sugar may be a natural part of a food such as onions.


    Food is basted repeatedly with sauce during grilling.


    A very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.


    Coat food with a dry ingredient such as flour or bread crumbs.


    Remove excess liquid by pouring it off or by placing food in a strainer.


    Gentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.

    egg wash

    Mixture of beaten eggs(whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat an item before baking or frying.


    Decorate a food or dish with a small colorful food such as parsley or a lemon slice.


    Spread a thin layer of unsalted shortening in a pan or use a cooking spray that prevents sticking and makes food easier to remove.


    cut off a very thin layer of vegetable or fruit peel.

    mis en place

    Process of assembling all ingredients and equipment necessary for the preparation of a recipe.


    Turn on an appliance (oven, electric skillet, etc...) ahead of time so that it will be a the right temperature when the food is ready to be cooked


    Make shallow straight cuts in the surface of food such as steak, to tenderize it; or shallow cuts in the skin of a vegetable such as a cucumber as a decoration.


    Separate solid food pieces from a liquid using a strainer or colander.

    combination cooking

    Uses both dry and moist heat.


    Moisten food during cooking with pan drippings sauce or other liquid


    A rapid cooking method that uses high heat from a source located above the food.


    Cook food using indirect heat in a closed environment requires a longer cooking time than baking.


    Cook food in a closed oven without liquid.


    Cooks food rapidly in a small amount of fat over relatively high heat.

    stir fry

    Cook food quickly in a small amount of fat or oil over high heat while constantly stirring sometimes done in a wok.

    deep fry

    Also called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.


    Put dry ingredients, such as flour, through a sifter to remove lumps and give it a smoother consistency.


    Add air into a mixture by beating it vigorously, making it light and fluffy.

    pan fry

    Coated with batter or breading and then cooked in an oil over less intense heat.


    Cook an item usually vegetable sin a small amount of fat in a covered pan until it soften and releases moisture.


    Beat together ingredients, such as shortening and sugar until soft and creamy.


    Refrigerate or place food in an ice bath until it is cold.


    Cut of meat or seafood that is split down the middle and looks like the wings of a butterfly.


    Cooks food in a liquid that has reached the boiling point.


    Variation of boiling. Food is placed in a pot of cold water and liquid is then brought to a boil. Sometimes used for vegetable before freezing.

    al dente

    Cook pasta or vegetables until they are tender but still firm.


    Cook food briefly until the surface turns brown, sometimes in a skillet using hot fat, in the oven or in a broiler.


    Food is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.

    as purchased

    The amount of product before it has been trimmed and cut and before being used in recipes.

    conversion factor

    Desired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.

    conversion chart

    A list of food items showing the expected or average, shrinkage from AP amount to EP amount.

    edible portion

    The amount left after vegetables have been trimmed and cut and before being used in recipes.

    shallow poach

    Cooks food by using a combination of steam and a liquid bath.

    customary unit

    The most commonly used system of measurement in the US.

    metric unit

    Measurements based on multiples of 10

    standardized recipe

    Institutional recipes must follow a format that is clear to anyone who uses them.


    The amount of space an ingredient takes up.


    The number of servings or amount the recipe makes.


    A hot water bath used to hold hot food and keep it at a safe temperature.


    Removing the mild solids from milk.


    Leaves stems of flowers of an aromatic plant.


    The bark, roots, seeds buds or berries of an aromatic plant.

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