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Cooking Terms
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Published on Nov 26, 2015
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PRESENTATION OUTLINE
1.
ROASTING
TO COOK MEAT OR POULTRY BY DRY HEAT, USUALLY IN THE OVEN
2.
BASTE
TO MOISTEN FOOD WHILE IT'S COOKING TO ADD FLAVOR
3.
SAUTE
TO COOK IN A SMALL AMOUNT OF HOT FAT IN A SKILLET
4.
BOIL
TO COOK IN LIQUID AT BOILING TEMPERATURE
5.
WHIP
TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME
6.
SIMMER
TO COOK IN LIQUID JUST BELOW THE BOILING POINT
7.
DICE
TO CUT INTO 1/4 INCH CUBES
8.
STEAM
TO COOK IN A A CLOSED POT WITH ONLY ENOUGH WATER TO GENERATE STEAM
9.
CHOP
TO CUT INTO SQUARE, CHUNKY PIECES, ROUGHLY THE SAME SIZE
10.
BAKE
TO COOK BY DRY HEAT, USUALLY IN AN OVEN
11.
SLICE
TO CUT INTO THIN, BROAD PIECES, SUCH AS CARROT ROUNDS
12.
BRAISE
TO COOK IN LIQUID AND SIMMER ON THE STOVE OR IN THE OVEN
13.
MINCE
TO CUT OR SHOP INTO VERY FINE PIECES
14.
BROIL
TO COOK UNDER DIRECT HEAT IN A BROILER OR OVER HOT COALS
Simran Patwa
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