common cooking terms by maddie hull

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common cooking terms

Published on Mar 23, 2016

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PRESENTATION OUTLINE

1.) ROASTING:

TO COOK MEAT OR POULTRY BY DRY HEAT, USUALLY IN OVEN.

2.) BASTE:

TO MOISTEN FOOD WHILE ITS COOKING TO ADD FLAVOR.

3.) SAUTE:

TO COOK IN A SMALL AMOUNT OF FAT IN A HOT 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 BOILING POINT.

7.) DICE CHOP:

TO CUT INTO 1/2 INCH CUBES.G

9.) STEAM:

TO COOK IN A CLOSED POT WITH ONLY ENOUGH WATER TO CAUSE STEAM.

10.) CHOP CUT:

TO CUT INTO SQUARE, CHUNKY PIECES, THE SAME SIZE.

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11.) BAKE:

TO COOK BY DRY HEAT, USUALLY IN AN OVEN.

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12.) SLICE CUT:

TO CUT INTO THIN, BROAD PIECES, SUCH AS CARROT ROUNDS.

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13.) BRAISE:

TO COOK IN LIQUID AND SIMMER ON THE STOVE OR IN THE OVEN.

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14.) MINCE CUT:

TO CUT OR TO CHOP INTO VERY FINE PIECES.

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15.) BROIL:

TO COOK UNDER DIRECT HEAT IN A BROILER OR OVER HOT COALS.

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THE END:

BY: MADDIE HULL~ 8TH PERIOD HOMEC.

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