food preparation terms
TRANSCRIPT
Food Preparation Terms
Mechanical Techniques
Chopping
• To cut into small pieces
Dicing
• To cut into very small size cubes of even size.
Grinding
• To mechanically break down a food into a finer texture.
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
mash
• To break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer
Mince
• To cut or chop into very fine pieces
Peel
• To remove the outer layer.
Blend
• To mix two or more ingredients thoroughly
Basting
• . To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
Grate
• To reduce a food into small bits by rubbing it on the sharp teeth of a utensil
Mix
• To combine two or more ingredients into one mass
Chemical Techniques
Brine
• a process similar to marination in which meat is soaked in brine before cooking.
Ceviche
• Citrus-marinated seafood
Drying
• a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay
Fermentation
• conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions
Marinate
• the process of soaking foods in a seasoned, often acidic, liquid before cooking
Pickling
• process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
Salting
• the preservation of food with dry salt
Smoking
• the process of flavoring, cooking or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood
Souring
• a cooking technique that uses exposure to an acid to effect a physical and chemical change in food
Sprouting
• practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout
Other Food Preparation Terms
Sauté
• To cook food in a small amount of hot fat
Beat
• To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater
Bone
• To remove bones from fowl or meat
Bread
• To coat with dry bread or cracker crumbs
Caramelize
• To heat sugar until a brown color and characteristic flavor develop