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Food Preparation Cooking Terms

May 14, 2021

Broil is similar to bake except the food is directly exposed to very high heat on one side only-the top side. Examples of Common Cooking Terms.

Cookery Terms Preparation Culinary Skills Culinary Skills Cookery Culinary

Parboil To boil a food usually a vegetable until it is partially cooked.

Food preparation cooking terms. Our list of 101 culinary terms includes cooking terminology food prep terms and beverage definitions that every restaurateur should know. To mix ingredients together with a circular up-and-down motion using a spoon whisk rotary or electric beater. STEW - To simmer food in a small amount of liquid.

To add herbs spices or other. A la carte adj - separately priced items from a menu not as part of a set meal. Tap again to see term.

SIMMER - To cook a liquid just below boiling where bubbles form slowly and break just below the surface. This word is important for stovetop cooking. Click card to see definition.

Although over time the term has come to describe any person who cooks for a living traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. Click again to see term. SAUTE - To brown or cook in a small amount of fat.

To cook food on a rack under or over direct heat as on a barbecue or in a broiler. Boiling is often used for pasta potatoes and eggs. Test Your Knowledge with This A to Z Guide of Cooking Terms and Definitions Adobo Sauce.

Its like a grill in reverse. Coat To cover food on all sides with flour crumbs or batter. Brown To cook over high heat usually on the stove-top to brown food.

Simmering describes when water or other cooking liquids such as broth are just below the boiling point. To brown the surace of a food very quickly with high heat. Done properly the cook seeks to accomplish many things at once.

The long slow temperatures help tenderize tough cuts of meat and is the starting point for making soups and stews. Coddle To cook food especially eggs slowly in water just below the boiling point. Braising is a moist-heat technique for cooking meats and vegetables.

There wont be nearly as much movement as when boiling but there should still be a small amount of bubbling. Food Preparation Cooking Terms Leaving Certificate definitions Learn with flashcards games and more for free. Tap card to see definition.

To cook the food Cocinar la comida coh-see-nahr lah coh-mee-dah Heat Calentar cah-lehn-tahr Fry Freír frey-eer Boil Hervir ehr-veer Bake Hornear ohr-neh-ahr Roast Broil Asar ah-sahr Burn Quemar keh-mahr Flame Llama yah-mah. To reduce food to tiny particles using a grinder or a food processor. Cooking is the stage of food preparation that most people associate with the culinary arts and there are reasons for this.

Tap card to see definition. WHIP - To beat rapidly to incorporate air and increase volume. Chipotle peppers are packed in cans.

It describes pasta that is cooked until it offers a slight resistance when. Click again to see term. To cook first by browning the food in butter or oil then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.

This is often done before braising the food to give it added flavour and is not usually intended to cook the food all the way through. A dark red Mexican sauce made from ground chiles herbs and vinegar. Activity 2 - locating cooking terms and Whos Not a Cook card game ideas are from Discovering Foods Teachers Guide by Connie Sasse p68-69.

Bibliography Cooking Terms created from Illustrated Dictionary of Food Preparation Techniques Food for Today 1990 pp232-233. Poach To cook a food by placing it in a pot of seasoned simmering liquid. Clarify To make a liquid either butter stock or broth clear by skimming away or filtering out fat and impurities.

Culinary Terms A to Z Culinary Terms. To cut food into small pieces with a knife. Essence of food preparation Chef a person who cooks professionally for other people.

Simmering is typically utilized in cooking vegetables soups and sauces. Pare To cut the skin off a fruit or vegetable with a small knife to ensure you lose as little of the flesh as possible. To cook in the oven with dry heat.

It is usually called baking when it refers to cooking desserts breads or pastries and roasting when it refers to meats like roast chicken or vegetables. Al Dente AL den-TAY. Broil To expose food to direct heat on a rack or spit often used for melting food like cheese.

A method of cooking food over a high heat until caramelisation forms on the surface. Cooking act of preparing food for eating.

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