Foods and Nutrition Vocab

**Batter**

A flour mixture with liquid that is used to bake thing

**Grease**

Put a small amount of fat or oil around the inside of a pan in order to prevent food from sticking to it during cooking.

**Mix**

Combine or put two or more things together

AROMATICS

Cook vegetables, herbs, and spices in butter or oil at the beginning when preparing a meal/food.

**MASH**

To break down a food by crushing it

**CHIFFONADE**

Thinly sliced herbs.

jULIENNE

Food cut into short thin strips

**TRIM**

Cleaning, removing inedible parts

STEEP

To soak dry ingredients in a liquid

**POACH**

a low-temperature, moist-heat cooking method from 140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin. 

**SEAR**

The surface of a meat is cooked at high temperature until the crust is browned

**AL DENTE**

Ideal consistency of pasta when cooked. Al dente pasta is firm when bitten without being hard or chalky

PAN-BROIL

To cook uncovered on a hot metal surface with no fat

**Pan- Fry**

to cook in a frying pan with a small amount of fat.

**Caramelize**

Sugar converted to caramel through heating

**FRY**

food is cooked in a bath of hot oil or fat, typically between 350 and 375ºF

Deep- fat fry

Submerge food in extremely hot oil

**Baste**

to moisten in intervals with a liquid especially during the cooking process to prevent drying and add flavor.

**Stir-fry**

to fry quickly over high heat in a lightly oiled pan while stirring continuously.

stew

small, uniform pieces of meat that are totally immersed in liquid and slowly simmered.

**Braise**

the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed container.

**score**

making shallow cuts on the surface of the food before cooking it

roast

Cook foods for a long time in an oven or over a fire

**Bread**

 Coat in flour, moistening in egg wash, then coating in breadcrumbs

**flute**

To form a standing edge on a pastry (pie crust) before baking.

**Alternate**

Add a small amount of one item, then another.

**Bake**

To cook in an oven with dry heat.

**Barbecue**

To roast meat slowly on a spit rack or rack over heat- basting frequently with a seasoned sauce

Beat

To make a mixture smooth by using a quick over and under motion with a mixer or whisk.

**Blanch**

Putting food in boiling water for quick heating, then removing and placing it in cold/ice water to quickly chill.

**Blend**

To mix two or more ingredients together until well combined.

**Boil**

When big bubbles rise to the top and pop.

**Broil**

To cook with the food very close to a high heat source.

**Brown**

To bake, dry or toast a food until the surface is brown

**Brush**

To coat food with butter margarine, egg, or oil to glaze on food

chop

To cut into small pieces

**Combine**

To join two or more things together to make a single substance or mix

**Core**

Remove the center part or seeds of a fruit or vegetable.

**Cream**

To beat sugar and fat together until fluffy.

**Cube**

To cut the food in small pieces that kinda look like tiny squares. The size of a cubed foods is probably about ⅓ to ½ 

**Cut In**

To distribute a solid fat in flour using a cutting motion, with a pastry blender, until divided evenly into tiny pieces

**Dice**

to cut into very small cubes

Dot

To place small particles of a solid, such as butter,  on the surface of a food.

**Flour (Coat or Dredge)**

to lightly coat food in a powdered substance, such as breadcrumbs, cornmeal of flour.

**Fold-in**

To combine things that were previously separate so they can be dealt with together. To mix ingredients by gently turning one part over another.

**Garnish**

To ornament food- usually with another colorful food- before serving to add eye appeal.  

**Grate**

reduce (something, especially food) to small shreds by rubbing it on a grater.

Knead

Work (moistened flour or clay) into dough or paste with hands. To work dough with the heel of the hands using a pressing motion

**Marinate**

Soaking foods in a seasoned, often acidic liquid before cooking. It’s used to flavor foods and tenderize tougher cuts of meats. 

**Melt**

To change from a solid to a liquid.

**Mince**

mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. To cut or chop food as finely as possible.

**Pare**

To trim by cutting away the outer edges or irregular parts, With a peeler (Not via hands)

**Peel**

Remove outer skin or covering of a fruit/vegetable/etc. With hands :)

**PreHeat**

 To heat something to a designated temperature before using for cooking. (oven)

Quarter

To divide the food in four equal parts.

**Saute**

To cook into small amount of fat

Sift

to remove lumps in a powdery substance

**Scald**

To heat a liquid(milk) to just below the boiling point, or until little bubbles appear.

**Shred**

to cut into small pieces 

**Simmer**

Staying just below the boiling point while being heated. Till small bubbles rise to the top and disappear.

**Skim**

 Is to remove fat or scum from a surface of a liquid. Such as Jam or stock 

slice

a thin, broad piece of food, such as bread, meat, or cake, cut from a larger portion.   

**Steam**

Cook (food) by heating it in steam from boiling water.

**stir**

To mix thoroughly using a spoon in a circular motion.

**tear**

To rip something into pieces with force using your hands

**Toss**

To mix ingredients in a lifting /fluffing motion

**Whip**

Beat quickly to add air using a whisk and/ or electric mixer.

**ZEST**

it is scraping or cutting from the rind of unwaxed citrus fruits.