Cooking Terms!
Cooking Terms No Comments »Here are some cooking terms That you will need to know for Mrs. Warfield’s Consumer Science Class.
You should know most of these. (Beware Long list)
adapt – to change a little
all purpose – used for many things
appliance – a machine that does special job ( stoves and toasters are appliances)
barbecue – to cook foods such as meat over a charcoal or wood fire
baste – to spread a liquid or melted fat all over that food is cooking
batter - a mixture of flour, eggs, milk or other liquids. (Cakes are made out of batter)
beat - to mix or stir very hard and quickly
blend - to completely mix different foods together to make a smooth mixture.
boil - to heat a liquid until it is very hot, bubbles quickly and makes steam
braise -to cook food in a little liquid with low heat.
broil - to cook food by putting it next to a very high heat or flame
brown - to fry meat until it turns brown
coat - to cover foods with flour or bread crumbs before cooking it
combine - To put ingredients together
cooking method - a way of cooking. Baking, Frying, and steaming are cooking methods
core - to cut out the tough center of a fruit or vegetable
cream - to mix sugar and shortening together
cut in - to mix shortening with flour by cutting it with a knife or pastry blender
decrease - to make or use a smaller amount
dice - to cut food into very small cubes or square pieces
directions - steps that tell how to put ingredients together and cook them
dish - food cooked or made in a certain way
dissolve - to melt an ingredient by mixing it with a liquid
drain - to take away liquid that food has cooked or soaked in
fat - a food such as oil or butter
fold - to mix ingredients by gently turning them over and over with a utensil
grate - to cut food into bits by rubbing it against a grater
grill - to cook food next to a very high heat or flame;similar to broil
increase - to make or use a larger amount
ingredient - a food that is needed to make a dish
knead - to mix dough by pressing, folding, and stretching it
layer - to put a layer of food on top of a layer of another food
leavening - an ingredient such as yeast or baking soda that makes food rise
let stand - to put food on a place such as a table and leave it there awhile
marinade -something, usually a liquid that food is soaked in to give it flavor
mince - to chop food into many tiny bits
mix - to stir foods together
mixture - something that is all mixed up together
optional - Not really needed; for you have or not have
packaged food - a food that is sold in a bag, box, can etc.
poach - to put food into a hot liquid and gently cook it
pre heat - to heat an over before you put food in it
prepare - to get food ready to cook
reduce - to make lower or less.
refrigerate - to put in a refrigerator
rinse - to wash food with clean water
roast - to cook a large piece of meat, such as a whole chicken, in an uncovered pan in an oven
room temperature - how warm or cold the air is in the kitchen
saute - to fry food in a small amount of fat
season - to add something to food that gives it a special flavor
serving - the amount of food that is enough for one person
shortening - cooking fat, such as butter or vegetable oil
simmer - to cook food that is almost boiling by turning down the heat to very low
slice - to cut food into thin slices
steam - to cook food in steam
stir - to mix foods
stir fry - to fry small pieces of food over very high heat. you stir them quickly as they fry
sweetener - an ingredient such as sugar that makes a dish sweet
thickener - an ingredient such as flour or cornstarch that makes liquids thick
whip - to mix or beat food such as egg white very quickly until it is light and fluffy
yield - the amount of food a recipe makes
