FOOD PREPARATION, TERMS AND DEFINITIOS
PREPARATION TERMS:
 BEAT - Making mixture smooth or introducing
Air by using a brisk motion that lifts the mixture
over and over.
 BLANCH - Pouring hot or boiling water over food;
Drain and rinse immediately with cold water
 BLEND - Mixing thoroughly two or more ingredients
 CHOP - To cut by striking a heavy sharp tool.
 COAT - Covering with flour or breadcrumbs
 CREAM -Blending into a cream consistency.
 DICE - Cutting in cubes
 DRAIN - Removing liquid from food
 DREDGE - Sprinkling or coating with flour or other
Fine substances
 FLAKE - Breaking or pulling apart a food like chicken
Or fish that divides naturally
 FILLET - Lean, boneless piece or fish or meat
 FOLD - Combining by using two motion, cutting vertically
Through the mixture and turning over by sliding the
implement across the bottom of the mixing bowl with
each Turn
 GRATE - Rub food against a grater to divide into small
Pieces
 GRIND - Reduce particles by cutting, crushing or grinding
 KNEAD - Manipulate with a pressing motion accompanied
By folding or stretching
 MARINATE - Soak in mixture usually containing vinegar,
Wine or various spices.
 MASH - Make into a soft, pulpy mass or mixture
 MINCE- Cut or chop into very small pieces.
 MIX- Combine ingredients an any way that affects
Distributions
 PARE - To cut off outer covering or layer
 PRESS - Separate liquid portions from solid by weights
Or mechanical pressure as in making cider from apples
 PEEL - Strip off outer covering
 SEASON - Add spices such as pepper, salt and other
Seasoning
 SHRED - Cut or tear food in long narrow pieces
 SLICE - A thin, broad piece cut off from larger pieces
 SQUEEZE - Extract or obtain something by application
Of pressure
 STIR - Mix food materials with a circular motion for the
Purpose of blending or securing a uniform consistency.
 STRAIN - Pour through a strainer or a piece of cloth
COOKING TERMS:
BAKE- Cook in oven
BASTE - To put moisture on meat or other food while
Cooking to prevent drying surface. the liquid is usually
melted fat, meat dripping fruit juices or sauce.
BARBECUE - T o roast slowly on a grid-iron over coals or
under a free flame or even an electric unit usually
Basting with a special sauce.
BOIL - To cook in water or liquid mostly water in which
bubbles rise continuously and break the surface
BRAISE - To cook (meat) by searing until brown then
simmering in a covered pan
CARAMELIZE - To heat sugar until a brown color
characteristic flavor develops
FRICASSEE - A dish of meat poultry cut small, stewed in
gravy
FRY - To cook in fat
MELT - To liquefy by heat
PAN BOIL - To boil until partially cooked. The cooking is
usually completed by another method
PAN BROIL - To cook uncovered a hot surface usually
completed by another met
PAN FRY - To cook in a small amount of fat
POACH - To cook in hot liquid using precautions to
retain shape
ROAST - To cook uncovered by dry heat usually done in
an oven with rotisserie but occasionally in ashes under
Coals, healed stone or metals.
SAUTE - To brown or cook in a small amount of fat
SCALD - To heat milk just below the boiling point
SEAR - To heat surface of meat by short application
of intense heat
SIMMER - To work in liquid just below the boiling point
at temperature of 185-210 °f
STEAM - To cook in steam with or without pressure.
the steam maybe applied directly to the food
STERILIZE - To destroy microorganism for cleaning
purposes this is done at high temperature with steam,
dry heat or boiling in liquid
STEW - To cook food by simmering or boiling slowly
TOAST - To brown by means of dry heat.