| Kitchen vocabulary is full of different
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| | only until it starts to bubble on the
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| words for different functions. Here's a
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| | surface. To maintain a simmer, you need
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| list of those you need to know.
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| | to turn your burner heat down as low as
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| Terms Applied to Food:
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| | it will go.
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| Cube. Cutting food into cubes means to
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| | Poach. Poaching means to simmer fish,
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| cut them in about 1-inch square pieces.
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| | chicken or other foods submerged in
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| Dice. To dice foods, means to cut up into
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| | liquid.
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| smaller cubes - between 1/4 and 1/2 inch
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| | Braise. To braise means to cook slowly,
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| square.
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| | covered, in moist heat, either in the
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| Chop. To chop means to cut food into
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| | oven or on top of the stove. It doesn't
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| smaller pieces than the dice. The pieces
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| | mean to submerge the food in liquid.
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| don't need to be perfectly square but
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| | Roast. To roast means to cook, uncovered,
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| should be fairly uniform in size.
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| | in an oven. Be sure the hot air will
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| Finely Chop. Chop into smaller pieces
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| | easily circulate freely around the oven.
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| than the regularly chopped foods but
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| | (Don't crowd too many items together.)
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| larger than minced.
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| | Brown. Browning adds flavor to your
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| Mince. To mince a food is to chop it as
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| | foods. Degrees of browning are usually
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| fine as possible, to the point of its
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| | indicated by color; from very dark brown
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| almost being a puree.
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| | to light golden brown. Browning is done
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| Shred or Grate. Shredding is coarser than
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| | over a low heat rather than a high heat.
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| grating. You shred cabbage for coleslaw
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| | Terms Applied to Baking
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| but grate cheese for pasta. Shred
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| | Beat. To beat is a less vigourous mixing
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| vegetables like cabbage with a knife by
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| | that whipping or whisking. You would beat
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| cutting thin. Use a box grater to shred
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| | eggs to blend them but you would whip
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| carrots or zucchini.
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| | cream to form stiff peaks.
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| Slice. Slicing foods takes a bit more
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| | Stir. Stirring means to blend ingredients
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| skill than chopping, shredding or
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| | or to keep them moving so they don't
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| grating. The most important thing to have
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| | burn.
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| with slicing is a sharp knife. Some
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| | Knead. Kneading refers to the process of
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| people can slice vegetables extremely
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| | working dough by hand by folding it over
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| quickly - without losing a finger. But,
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| | onto itself. The gluten binds and
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| most of us need to take more time.
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| | stretches as you knead, making the dough
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| Terms Applied to Cooking
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| | smooth and elastic.
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| Saute. To saute means to cook quickly in
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| | There you have it. The most important
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| fat over medium-high to high heat. Saute
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| | kitchen terms you should know. Knowing
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| doesn't mean to brown the meat.
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| | these terms will help you to follow
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| Boil. To boil means to bring a pot of
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| | recipes more accurately and therefore get
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| liquid to a fast, rolling boil. Soups and
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| | a better result from your cooking
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| stews should not boil, but simmer.
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| | efforts.
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| Simmer. To simmer means to heat a liquid
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