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    Culinary Terms: Chef Raquel Q. Montaño

    Uploaded by

    Kristine May Ducusin
    This document defines common culinary terms used in cooking. It provides definitions for over 50 terms including how to bake, barbecue, baste, beat, blend, boil, braise, bread, chop, cream, cut-in, dice, dredge, flake, fold, fry, garnish, grate, grease, knead, marinate, mince, mix, poach, pound, puree, sauté, scald, shred, simmer, steam, stir, stir-fry, toss, and whip. It also lists common cooking tools used for stirring, lifting, dipping, turning, beating, whipping, cutting, chopping, draining, straining, and baking.

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    Culinary Terms: Chef Raquel Q. Montaño

    Uploaded by

    Kristine May Ducusin
    85 views12 pages
    This document defines common culinary terms used in cooking. It provides definitions for over 50 terms including how to bake, barbecue, baste, beat, blend, boil, braise, bread, chop, cream, cut-in, dice, dredge, flake, fold, fry, garnish, grate, grease, knead, marinate, mince, mix, poach, pound, puree, sauté, scald, shred, simmer, steam, stir, stir-fry, toss, and whip. It also lists common cooking tools used for stirring, lifting, dipping, turning, beating, whipping, cutting, chopping, draining, straining, and baking.

    Original Title

    Culinary Terms

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    This document defines common culinary terms used in cooking. It provides definitions for over 50 terms including how to bake, barbecue, baste, beat, blend, boil, braise, bread, chop, cream, cut-in, dice, dredge, flake, fold, fry, garnish, grate, grease, knead, marinate, mince, mix, poach, pound, puree, sauté, scald, shred, simmer, steam, stir, stir-fry, toss, and whip. It also lists common cooking tools used for stirring, lifting, dipping, turning, beating, whipping, cutting, chopping, draining, straining, and baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    85 views12 pages

    Culinary Terms: Chef Raquel Q. Montaño

    Uploaded by

    Kristine May Ducusin
    This document defines common culinary terms used in cooking. It provides definitions for over 50 terms including how to bake, barbecue, baste, beat, blend, boil, braise, bread, chop, cream, cut-in, dice, dredge, flake, fold, fry, garnish, grate, grease, knead, marinate, mince, mix, poach, pound, puree, sauté, scald, shred, simmer, steam, stir, stir-fry, toss, and whip. It also lists common cooking tools used for stirring, lifting, dipping, turning, beating, whipping, cutting, chopping, draining, straining, and baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 12

    CULINARY TERMS CHEF RAQUEL Q.

    MONTAÑO
    COOKERY TERM DEFINITION
    Bake To cook by dry heat
    Barbecue To roast slowly on a grid-iron, over coals or
    under an electric unit, usually basting with
    highly seasoned sauce
    Baste To pour or spoon liquid over food as it cooks, to
    moisten and flavor it
    Beat To make a mixture smooth or to introduce air
    by using a brisk, regular motion that lifts the
    mixture over and over
    Blanch To pre-treat in boiling water or to steam for one
    to two minutes
    Blend To mix two or more ingredients thoroughly
    Boil To cook in water or liquid in which bubbles rise
    continually and break on the surface
    Braise To cook slowly in a covered utensil in a small
    amount of liquid or steam
    Bread To roll in or coat with bread crumbs before
    cooking
    COOKERY TERM DEFINITION
    Chop To cut into pieces with a sharp tool, such as
    knife
    Cream To work one or more foods with a heavy spoon
    or a firm spatula until the mixture is soft and
    creamy
    Cut-in To combine fat and dry ingredients with two
    knives or with a pastry blender when making
    pastry
    Debone To remove the bones from fish, chicken, poultry
    or game
    Deep fry To cook in deep hot fat until crisp and golden
    Dice To cut into small even cubes
    Dredge To sprinkle or coat with flour or other fine
    substances
    Flake To break into pieces with a fork
    Fold-in To blend in new ingredients little by little,
    turning mixture very gently with a spatula and
    continued until ingredients are evenly blended
    Fry To cook in a little fat or oil in a frying pan
    COOKERY TERM DEFINITION
    Garnish To decorate with small portions of colorful food
    Glaze To apply a thin coating of syrup over food
    Grate To run food against a grater to divide into small
    particles
    Grease To rub lightly with butter, margarine, oil or fat
    Knead To work on the dough until it is of desired
    elasticity and consistency
    Marinate To impart flavor to the food and to soften fibers
    by soaking in a highly-flavored liquid
    (marinade)
    Mask To cover food with sauce
    Mince To reduce very small particles with a mince,
    chopper or knife
    Mix To combine ingredients together
    Parboil To boil until partially cooked; the cooking is
    usually completed by another method
    Parch To brown by means of dry heat
    COOKERY TERM DEFINITION
    Pare To cut off the outside covering
    Peel To strip off the outside covering
    Poach To cook in a hot liquid using precautions to
    retain the shape of the food
    Pit To remove pod, stone or seed
    Pound To reduce to very small particle, or a paste, with
    a mortar and pestle
    Purée To press through a fine sieve or mill to produce
    a smooth, soft food
    Sauté To brown or cook in a small amount of fat
    Scald To heat milk to just below the boiling point; to
    dip certain foods in boiling water
    Shred To cut or tear off food in long, narrow pieces
    Simmer To cook in a liquid just below the boiling point;
    bubbles form slowly and collapse beneath the
    surface
    Steam To cook in steam
    COOKERY TERM DEFINITION
    Stew To simmer in a small quantity of liquid
    Stir To mix food materials with a circular motion
    for the purpose of blending or securing a
    uniform consistency
    Stir-fry To fry quickly and turn frequently in small
    amount of fat, also means to sauté as in our
    guisados
    Toss To rumble ingredients lightly with a lifting
    motion using two implements – two forks or a
    fork and a spoon
    Whip To beat rapidly to produce expansion due to
    incorporation of air
    TOOLS, EQUIPMENT
    AND APPLIANCES
    FOR
    STIRRING,
    LIFTING,
    DIPPING AND
    TURNING
    FOR
    BEATING
    AND
    WHIPPING
    FOR
    CUTTING
    AND
    CHOPPING
    FOR
    DRAINIG
    AND
    STRAINING
    FOR BAKING
    AND OVEN
    COOKING

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