Basic Terminologies in Food Preparation

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