Basic Terminologies in Food Preparation

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100 Basic Terminologies on Food Preparation
Bake: To cook in the oven with dry heat.
barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor. beat: To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater. bind: To thicken or smooth out the consistency of a locked. blanch: To scald or parboil in water or steam.

blend: To stir ingredients until they are Thoroughly combine. boil: To cook in liquid over 212 degrees F. (100 degrees C). bone: To remove bones from fowl or meat.
braise: To cook in a small amount of liquid in a tightly covered pan over low heat. bread: To coat with dry bread or cracker crumbs.
broil: To cook uncovered under a direct source of heat.
brown: To turn the surface of a food brown by placing it under the broiler or quickly cooking it in hot fat. brush: To apply sauce, melted fat, or other liquid with a basing or pastry brush. candy: To cook in a sugar syrup until coated or crystallized. caramelize: To heat sugar until a brown color and characteristic flavor develop. chill: To make a food cold by placing it in a refrigerator or in a bowl over crushed ice. chop: To cut into small pieces.

clarify: To make a liquid clear by removing solid particles. coat: To thoroughly cover a food with a liquid or dry mixture. coddle: To cook by submerging in simmering liquid.
combine: To mix or blend two or more ingredients together.
cool: To let a food stand until it no longer feels warm to the touch. core: To remove the center part of a fruit such as a apple or pineapple. cream: To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy. crush: To pulverize.

cube: To cut into small squares of equal size.
cut-in: To combine solid fats, often with flour using a pastry blender, two forks, or the fingers. deep-fry: To cook in a large amount of hot fat.
devein: To remove the large black or white vein in along a shrimp's back. dice: To cut into very small size cubes of even size.
dissolve: To cause a solid food to turn into or become part of a liquid. dot: To place a small pieces of butter or another food over the surface of a food. drain: To remove liquid from a product.

dredge: To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs. dress: To prepare a food for cooking.
dust: To lightly sprinkle the surface of a food with sugar, flour, or crumbs. elevate: To lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides.

flake: To break fish into small pieces with a fork.
flour: To sprinkle or coat with flour.
fold: To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light.
fricassee: To cook pieces of meat or poultry in butter and then in seasoned liquid until tender. fry: To cook in a small amount of hot fat.
garnish: To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish. glaze: To apply a liquid that forms a glossy coating.
grate: To reduce a food into small bits by rubbing it on the sharp teeth of a utensil grease: To rub fat on the surface of a cooking utensil or on a food itself. grill: To broil over hot coals or to fry on a griddle.

grind: To mechanically break down a food into a finer texture. hull: To remove the outer covering of a fruit or vegetable. julienne: To cut food into thin, stick-size strips.
knead: To work a dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic....
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