Culinary Arts Cooking Terms flashcards | Quizlet
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  • Mixing Term: Mix/Blend

    To combine two or more ingredients together.

    Mixing Term: Beat

    To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.

    Mixing Term: Cream

    To beat ingredients, such as butter and sugar, combining until soft and creamy.

    Mixing Term: Fold/Fold In

    To gently mix a light, fluffy mixture into a heavier one.
    How: Put the lighter ingredient on top of the heavier one, use a rubber scraper or spoon, and cut down through the mixture, across the bottom, and back up to the top.

    Mixing Term: Stir

    To move food around with a whisk or spoon in a circular motion, usually while food is cooking. This helps distribute heat evenly.

    Mixing Term: Toss

    To tumble ingredients using tongs or large spoon and fork, usually for salads with dressing.

    Mixing Term: Whip

    To beat quickly and vigorously with a whisk or mixer with whisk attachment to incorporate air into a mixture making it light & fluffy.

    Coating Technique: Coat

    To cover food with a "coating" that can be wet or dry.

    Coating Technique: Baste

    To pour liquid (sauces or pan juices) over a food as it cooks, using a baster or spoon. This adds flavor and keeps surface from drying.

    Coating Technique: Bread

    To coat food with different layers.
    1. Flour
    2. Liquid (milk and/or beaten egg)
    3. Seasoned crumbs or cornmeal

    Coating Technique: Dust

    To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered doughnut

    Other Technique: Mold

    To shape by hand or in a decorative mold.

    Other Technique: Core

    To remove the center of a fruit.

    Other Technique: Drain

    To separate water from solid food, usually using a colander or strainer.

    Other Technique: Marinate

    To add flavor by soaking it in a cold, seasoned liquid.

    Other Technique: Caramelize

    To heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content.

    Other Technique: Cut In

    To distribute solid fat in small pieces through dry ingredients using a pastry blender in a cutting motion or two knives.

    Other Technique: Knead

    To work a dough with the heels of hands in a pressing and folding motion until the dough becomes smooth and elastic.

    Other Technique: Garnish

    To decorate or embellish a food.

    Other Technique: Brown

    To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.

    Cooking Method: Boiling

    To cook in water or liquid in which bubbles rise continually and break on surface.

    Cooking Method: Simmering

    To cook below the boiling point, bubbles form slowly and break on the surface.

    Cooking Method: Steaming

    A method of cooking food over, but not in, boiling water. Usually food is in a basket.

    Cooking Method: Frying

    To cook in fat in a pan or on a griddle over direct heat.

    Cooking Method: Sauteing

    To cook in a small amount of fat.

    Cooking Method: Pan-Broiling

    To cook in an uncovered frying pan over direct heat using little or no fat.

    Cooking Method: Stir-frying

    To fry quickly in small amount of fat over high heat while stirring constantly.

    Cooking Method: Roasting/Baking

    To cook by dry heat surrounding food, usually in an oven.

    Cooking Method: Broiling

    To cook food directly UNDER intense, high heat.

    Cooking Method: Grilling

    To cook food on a rack OVER a heat source, usually a charcoal fire or gas flames.

    Cooking Method: Deep-Fat Frying

    To cook in hot fat (about 360 degrees) that is deep enough for food to float, usually a minimum of 3 inches.

    Other Term (Related to Cooking Methods): Conduction

    To transfer heat by direct contact.

    Other Term (Related to Cooking Methods): Convection

    To transfer heat through the movement of molecules in air or liquid.

    Other Term (Related to Cooking Methods): Radiation

    To transfer heat through waves of energy.

    Other Term (Related to Cooking Methods): Moist-Heat

    Cooking food in hot liquid, steam, or combination of the two.

    Other Term (Related to Cooking Methods): Dry-Heat

    Cooking food uncovered without added liquid or fat.

    Other Term (Related to Cooking Methods): Cooking in Fat

    Cooking food in oil or grease.

    Flickr Creative Commons Images

    Some images used in this set are licensed under the Creative Commons through Flickr.com. Click to see the original works with their full license.

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