Food preparation terminology

Blanching -is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water or oil,
removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to
halt the cooking process. Blanching foods helps reduce quality loss over time.

Mincing - is a food preparation technique in which food ingredients are finely divided into uniform pieces.

Basting is a cooking technique that involves cooking meat with either its own juices or some type of
preparation such as a sauce or marinade.

Whip- The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
... A utensil used for mixing food ingredients being prepared for baking or serving. A whip is basically a
larger version of a whisk.

Blend - The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
... A whip is basically a larger version of a whisk.

Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.
Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles

Steep - To allow dry ingredients, such as coffee, tea, or spices, to soak in a liquid until the liquid takes on the
flavor of the dry ingredient.

Peel - The outer skin or rind of a fruit and vegetable. Vegetables that have this outer skin will generally have
the peel removed and discarded before the vegetable is used but there are occasions when it is left on.

Slice- Slicing is the cutting of food into thin, relatively broad slices. Slices may be used as they are or
processed further to produce other speciality cuts such as chiffonade, rondelles, diagonals, oblique or roll
cuts, and lozenges.

Clean- Cleaning is the process of removing food and other types of soil from a surface, such as a dish,
glass, or cutting board.

A simmer (top left) is identified by pockets of fine but constant bubbling that give off occasional wisps of
steam. It’s ideal for mingling flavors while proteins like meat or beans gently cook until tender.

Marinate cooking information, facts and recipes. The soaking of food, such as meat, vegetables, or fish, in
a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

Dice means to cut foods into small 1/4" squares using a sharp kitchen knife. These pieces should be as
even as possible, usually for appearance's sake. ... Thisterm is part of "mise en place" which means to get
all the food together and prepared before you start to cook

Folding" is a very precise term in cooking and baking. It means that you have to carefully combine two
mixtures of different thickness and weight into one (relatively) smooth mixture

To Measure. + Larger Image. The process of calculating and determining the specific amount of an
ingredient required by using a standardmeasurement device, such as a measuring spoon,measuring cup
or measuring utensil. Measuringspoons are available in a variety of sizes and materials.

Mash- to crush: to reduce to a soft, pulpy mass, as by beating or pressure, especially in the preparation of
food.

Strain - To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate
various contents from other contents such as removing smaller particles from larger particles
Season - To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt,
pepper, herbs, spices, lemon juice, vinegar and condiments. 2. To prepare a surface for cooking by adding
oil and then heating.

Clarify - The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable
stock. This is usually accomplished by skimming the surface of the liquid as it is heated.

Grate - The process of transforming solid, firm food items into small pieces by rubbing the item against
a gratinginstrument. A grater is a hand held metal device that contains numerous raised slots of varying
sizes that cutfood items into small pieces as the food is being rubbed across the surface of the grater.

Knead - The process of transforming solid, firm food items into small pieces by rubbing the item against
a gratinginstrument. A grater is a hand held metal device that contains numerous raised slots of varying
sizes that cutfood items into small pieces as the food is being rubbed across the surface of the grater.

Broil - cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas
burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process
so as to cook one side at a time.

Saute - is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from
the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a
hot pan but also the method of tossing the food in the pan