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BAKE |
To cook by dry heat in oven. |
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BATTER |
Any mixture of dry ingredients and liquids that is stirred or
beaten and can be poured. |
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BIND |
Add a liquid, egg or melted fat to a dry mixture to hold it
together. |
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BLANCH |
To put food in boiling water in order to either whiten or remove
the skin. |
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BLEND |
To combine all ingredients thoroughly until very smooth or
uniform. |
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BOIL |
To cook at boiling point. |
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BROWNING |
To put a cooked dish or meringue under the grill or in the oven
for a short time to give a golden color. |
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CREAMING |
Softening fat by friction with a spoon, usually followed by gradual
incorporation of sugar. |
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CUTTING |
It is reducing to small pieces by means of a knife. When a similar result
is obtained with a chopper knife or with a mechanical food chopper; the
process is called chopping. Cutting into cubes is known as Dicing. |
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FILTRATION |
Separating solids from liquids through fine meshed materials. |
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FOLDING |
Mixing materials with palate knife or wooden spoon by a careful lifting
and dropping motion as in folding whipped egg whites. |
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GRINDING |
Reducing into small fragments by crushing as in grinding spices, as in
coffee in a mill or in a grinding stone. |
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MARINATE |
To soak food in liquid (e.g. lemon juice or a mixture such as French
dressing) that will flavor it. |
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MASHING |
This is a method of breaking up of soft foods with pressure with the aid
of a masher, fork or hands. |
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MINCING |
Cutting into very fine pieces. |
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PARING |
Paring is the removing of surface layer in a circular motion by pressure
of a knife edge all around the object. |
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PEELING |
Spoilt, soiled and inedible portions are removed. Skin of vegetables or
fruits is either peeled or scraped. The outer layer can also be stripped
by steam. |
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PRESSING |
Separating liquid portions from solids by weights or mechanical pressure. |
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REFINING |
Freeing any material from impurities. |
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RENDERING |
Removing fat from connective tissue by heat as in rendering lard
(dripping). |
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SAUTE |
To fry foods in a small amount of fat until golden and tender. |
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SEIVING |
Pressing through a fine wire mesh to remove impurities. It also helps in
enclosing air and mixing ingredients evenly. |
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SHREDDING |
Cutting into long narrow pieces by means of a shredder or a knife. |
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SIFT |
To pass through a fine sieve as to remove lumps. |
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SKIMMING |
Removing a floating layer by passing a utensil under it (ladle) as in
skimming cream from milk. |
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SLICING |
Cutting into thin pieces but not so fine as in shredding. |
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SLITTING |
Making a slit in the middle, lengthwise. |
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STEAM |
To cook in the steam which arises from a pan of boiling water. |
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STEW |
To cook slowly in a small amount of liquid for a long time. |
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STIRRING |
Mixing materials with appropriate tools such as by a spoon in circular
motion. |
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WASHING |
This is necessary to remove superficial dirt. Meat, fish, vegetables and
fruits are washed in cold water before any preparation i.e. peeling or
cutting. If cut and soaked for a long time or washed after cutting, there
is a great loss of water soluble vitamins and minerals. The more cut
surface exposed, the more nutrition lost. |
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WHIP |
To beat rapidly to produce expansion through the incorporation of air, as
in egg whites and whipped cream. |
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