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.