Culinary Arts Mid Term Vocabulary flashcards | Quizlet
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  • Whip

    To Beat Vigorously

    Toss

    To Mix Ingredients without Massing Or Crushing

    Toast

    To Brown By Direct Heat

    stir

    To mix In circular Motion, Using Spoon Or a Fork

    Stew

    To Cook Slowly In a Small quantity of a Liquid To a Long Time

    sterilize

    To Destroy Microorganism

    Steam

    To Cool Food In A Basket Inside a Covered pan with a Small Amount Of Boiling Water

    Slice , shred, Or Julienne

    To Cut Into Pieces

    Skewer

    To Fasten Meat With Pins To hold Desired Shape While Cooking

    Simmer

    To Cooking Gently In Liquid Just Below The Boiling Point

    Sift

    To Put Dry Ingredients Through A Strainer

    Season

    To add Salt ,Pepper Or Other Ingredients To make The Food Taste Better

    Sear

    to Brown quickly Wityh Intense Heat

    Score

    To Cut narrow Grooves Or Gashes In Food

    Roll

    To Flatten To Desired Thickness by Using a Rolling Pin

    Reconstitute

    To Add Water To A Concentrated Food To Restore To Its Natural State

    Preheat

    To Heat Oven to its Desired Temp Before Putting Food

    Pare Or Peel

    To Cut Of The Outer Covering

    Parboil

    To cut Liquid Until Partly Cooked

    Pan fry Or saute

    To Cook In A Small amount Of Hot Fat

    Mix

    To combine 2 Or More Ingredients

    Mince

    To Cut Or Chop Into Very fine Pieces

    Melt

    To change Solid Food To Liquid By Heating

    Marinate

    To Allow food To Stand In sauce

    Level

    To Even Off The Measurement Of an Ingreduent With A Straight Edge

    Bread

    To Coat Food With Fine Bread Crumbs , flour Before Cooking

    Garnish

    To Decorate a Food Or a Dish

    Flour

    To Sprinkle Food With Flour Then Remove Excess

    Glaze

    to coat Foof With Syrup or jelly and then heat or chill

    Grease

    to coat with a utensil lightly with fat , oil or butter to prevent sticking

    Drain

    To Remove excess Water By Using A Strainer

    Knead

    To Press Dough With Palms Of Your Hands - To Incorporate Air

    Leaving agent

    an Ingredent That Makes A Product Rise as Yeast Or Baiking Powder

    Dissolve

    To cause A Dry substance To Pass Into A Liquid

    Dice

    To Cut Into Very Small Cubes

    Cube

    To cut Into Small , Even Sided Pieces

    Cream

    To Make A Mixture Soft and smooth

    core

    To Remove The Cented seed section Of Fruit

    cool

    To let Stand In Room Temp Until It Dosent feel Warm

    chop

    To Cut Into Small Pieces

    Chill

    To Place In The Refrigerator Until cold

    Caramelize

    To Heat Sugar Or Food Containg Sugar Until A Syrup Of Brown Color and Caramel Flavor Develops

    Brush

    To Spread The Surface Of Food With Butter, Oil , Egg,etc. Using a Pastry Brush

    fry

    To Cook In Hot Fat

    Bake Or Roast

    To Cook In The Oven by Dry Heat

    Baste

    To Spoon Pan Drippings , water Or Sauce Over A Food While Roasting

    Batter

    a mixture Of a flour , Liquid , And Other Ingredients Thin Enough To Drop From Spoon

    boil

    To Cook In Liquid That Is Bubbling and Steaming

    Braise

    To Cook In A Small Amount Of water In A covered Container

    Grate

    To Separate The Food Into Tiny Pieces By Rubbing In a Grater

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