Glossary Of Cooking Terms Food
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THE BASIC KITCHEN: GLOSSARY OF COOKING TERMS - LES PETITES …
BREAD: To coat with bread crumbs. BROIL: To cook with intense direct heat either on a grill or under an oven’s broiler.The high heat seals in the juices, browns the outside, keeping the food tender. BROWN: To cook food quickly …
From lespetitesgourmettes.com
From lespetitesgourmettes.com
101 CULINARY, COOKING, FOOD TERMS AND DEFINITIONS EVERY …
Braising ( v. ) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid. Brining ( v .) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to …
From pos.toasttab.com
Author Katherine Boyarsky
From pos.toasttab.com
Author Katherine Boyarsky
25 CULINARY TERMS EVERY FOODIE SHOULD KNOW - WHAT'S FOR DINNER
10. Coddle – to heat food (usually eggs) in water kept just below the boiling point. The process usually takes longer than boiling or poaching, but produces a more tender result. 11. Cream – to mix butter and sugar (s) together until well-blended for baking. They should form a fluffy, light, and creamy substance.
From whatsfordinner.com
From whatsfordinner.com
90 FOOD MENU TERMS EXPLAINED: DISCOVER HERE THE FOOD GLOSSARY ...
That’s why this food infographic from Bookatable is so useful. It lists a whole mix of different menu terms that often confuse people an offers up some basic descriptions on exactly what each term means. Avec des Glacons, Hache, Omakase, Du Jour, Veloute Sauce are all explained on the chart, a perfect reference for anyone who wants to ...
From finedininglovers.com
From finedininglovers.com
CULINARY TERMS FOR KIDS
Kiss Recipes: A list of common cooking terms, many of which are not found on the list above. Kids Cooking Activities: Print out recipes and also food facts and blank coloring pages. Glossary: This is Betty Crocker’s dictionary of over 1000 cooking terms. Kid Friendly Recipes: Here are dozens of tasty dishes for you to try making at home ...
From culinaryschools.org
From culinaryschools.org
25 COMMON COOKING TERMS, EXPLAINED | ALLRECIPES
A braise stands in its own category, since it's a pairing of both dry and moist cooking techniques. Braising is primarily used to prepare tougher cuts of meat. In a large pot, the meat is browned on all sides. Then it's covered with liquid and cooked low and slow until fall-off-the-bone tender.
From allrecipes.com
From allrecipes.com
BIG LIST OF COOKING TERMS & GLOSSARY - METROKITCHEN BLOG
It is used to make several compound sauces of the velouté family (see next week’s Cooking Glossary) 2) a boneless, skinless chicken breast with the first wing segment attached. Sweating – cooking a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases ...
From blog.metrokitchen.com
From blog.metrokitchen.com
GLOSSARY – BASIC KITCHEN AND FOOD SERVICE MANAGEMENT
menu engineering. 1. To maximize profitability by encouraging customers to buy what you want them to buy. 2. Structuring of a menu to balance low- and high-profit items to achieve overall target food costs and profit. opening inventory. The amount of product on hand at the start of the inventory period. overhead.
From opentextbc.ca
From opentextbc.ca
COOKING TERMS VOCABULARY WORD LIST - ENCHANTED LEARNING
A vocabulary word list (word bank) of cooking terms! EnchantedLearning.com is a user-supported site. Site members have full access to an ad-free, print-friendly version of the site.
From enchantedlearning.com
From enchantedlearning.com
FINDLAY FOODS INFO ARTICLE: DICTIONARY OF GENERAL COOKING TERMS
To let food stand in hot liquid to extract or enhance flavor, e.g., tea bags in hot water or poached fruit in sugar syrup. A cooking method nearly identical to braising but generally involving smaller pieces of meat, and hence a shorter cooking time. Also, the …
From findlayfoods.com
From findlayfoods.com
CULINARY DICTIONARY - FOOD GLOSSARY A - Z | 200+ CULINARY …
Aromatics: Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance the flavor and fragrance of food. Aspic – Clarified gelatin used to cover cold foods. Au Gratin – Food with baked in cheese. Au Jus – Food, …
From broadwaypanhandler.com
From broadwaypanhandler.com
FOOD AND COOKING TERMS IN BOTH ENGLISH AND SPANISH
Here is a handy list of Food and Cooking terms in both English and Spanish, great for taking to the grocery store when shopping and need to ask where something is. FOOD AND COOKING TERMS A English to Spanish aceite add - agregar add - añadir alcohol - alcohol alcoholic - alcohólico almond - almendra anchovy agr- anchoa aperitif agua con gas - aperitivo apple - …
From puertomorelosvillas.com
From puertomorelosvillas.com
THE COMPLETE GLOSSARY OF COOKING TERMS FOR THE CULINARY …
A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot.
From escoffier.edu
From escoffier.edu
COMPLETE COOKING DICTIONARY OF FOOD AND COOKING TERMS
Cooking Dictionary. This handy food and cooking dictionary will tell you the meaning of all of those cooking terms you find in your recipe books. Refer to it over and over as you need and you will soon become familiar with a wide variety of cooking terms. These are our cooking terms from J to Z. If you want the first part of our cooking ...
From cookingnook.com
From cookingnook.com
GLOSSARY OF FOOD TERMS - OREGON STATE UNIVERSITY
Glossary of Food Terms T ested recipes and good measuring techniques help ensure good results when cooking and baking. It’s also important to understand the terms used in the instructions of a recipe. Each term has a specific meaning. Understanding these terms and using the correct procedure contribute to the success of the food product. The terms describe …
From catalog.extension.oregonstate.edu
From catalog.extension.oregonstate.edu
DEFINITIONS OF BASIC CULINARY TERMS | CIA CULINARY SCHOOL
A mixture of beaten eggs (whole eggs, yolks, or whites) and a liquid, usually milk or water, used to coat baked goods to give them a sheen. essence. A concentrated flavoring extracted from an item, usually by infusion or distillation. Includes items such as vanilla and other extracts, concentrated stocks, and fumets.
From blog.ciachef.edu
From blog.ciachef.edu
THE ULTIMATE GLOSSARY OF COOKING TERMS 136 TERMS
Braise or Braising. Is a cooking term that French method of cooking meat. It uses a combination of dry and moist heat, dry being when the meat is seared at a high heat and moist when it’s gently cooked in a liquid. This cooking method almost always refers to cooking something low and slow to tenderize the meat.
From becomingabettercook.com
From becomingabettercook.com
GLOSSARY OF COOKING TERMS - STUDENTS.ORG
To immerse in rapidly boiling water, allowing food to cook slightly. Heat until bubbling, usually on the stove. Cook slowly in fat in a closed pot with small amount of moisture. Cook on a grill under strong, direct heat. Cut into small pieces. Blend ingredients until soft and smooth. Cook in bubbling oil or fat, usually in a pan or griddle on ...
From students.org
From students.org
COOKING TERMS AND DEFINITIONS FOR BEGINNERS - FEARLESS FRESH
The poaching liquid can be water, stock, or other kinds of liquids. Process — This is one of those cooking terms that have several definitions: 1) To preserve food by way of canning. 2) To run food through a food processor. 3) Any other method of …
From fearlessfresh.com
From fearlessfresh.com
CULINARY TERMS AND DEFINITIONS - HOW TO COOK GOURMET
1. An Italian appetizer of toasted bread slices rubbed with garlic and drizzled with olive oil and sometimes topped with tomatoes and basil; served warm. 2. In the United States, any of a variety of appetizers made from toasted bread drizzled with olive oil and topped with olives, tomatoes, cheese or other ingredients.
From howtocookgourmet.com
From howtocookgourmet.com
THE A TO Z CULINARY TERMS EVERY CHEF MUST KNOW
Remouillage – The process of using meat bones a second time for preparing a weak flavored stock. Render – To extract liquid fat out of solid meat pieces. Roulade – French term for a slice of meat, usually skin, stuffed with meat or vegetable stuffing and rolled. Ragu – An Italian red sauce usually served with pasta.
From gordanladdskitchen.com
From gordanladdskitchen.com
AN ESSENTIAL GLOSSARY OF COOKING TERMS—BECAUSE WHAT DOES …
Baste: To brush or pour juices, sauce or melted fat over a piece of meat (like a roast chicken) while it cooks, to keep it from drying out. Blanch: To very quickly cook something (especially vegetables) in boiling water, then submerge it in cold water to stop the cooking.
From ca.news.yahoo.com
From ca.news.yahoo.com
COOKING TERMS FROM A TO Z FOR ABSOLUTE BEGINNERS
Umami. Variously described as "savory," "meaty" or "earthy," umami is the fifth taste, along with sweet, salty, sour and bitter. It occurs in foods like mushrooms, aged parmesan cheese, and soy sauce. The flavor enhancer MSG imparts the umami flavor.
From thespruceeats.com
From thespruceeats.com
GLOSSARY OF COOKING TERMS - ENGLISH GRAMMAR HERE
Cooking Terms Vocabulary List bake barbecue beat bind blacken blanch blend boil bone braise bread brew broil brown brush burn butterfly can caramelize char char-broil chill chop chunk combine congeal cool core cream cured cut debone decorate deep fry deglaze descale devil dice dip dough drain drizzle dry escallop ferment fillet flavor flip fold freeze French fry fricassee …
From englishgrammarhere.com
From englishgrammarhere.com
COOKING GLOSSARY AND TERMINOLOGY - MORE THAN GOURMET
Essence: A concentrated stock or extract of a flavorful ingredient such as mushrooms, truffles, celery, or leeks. Use More Than Gourmet Classic Mushroom Essence (Essence de Champignon Gold) in a vegetarian dish of Farro with Mushrooms and Roasted Tomatoes. F. Fennel: An aromatic plant of the parsley family.
From morethangourmet.com
From morethangourmet.com
GLOSSARY OF COOKING TERMS - PRODUCT HELP | KITCHENAID CANADA
Common Kitchenaid Cooking Terms and Glossary. Ways of cooking: • Induction – energy is transferred directly and instantly to the cooking vessel. The pot itself gets hot, which in turn heats the food. The cooktop itself stays cool. Direct energy transfer means the pot gets hot quickly and foods cook faster. Induction cooktops have a copper coil under the burner which creates an ...
From producthelp.kitchenaid.ca
From producthelp.kitchenaid.ca
COOKING TERMS & TECHNIQUES - THE FOOD CHOPPER
Immersing fresh vegetables very briefly in water that has been brought to a rolling boil. (Stop the cooking process by straining them and cooling them briefly under ice-cold, running water.) Keeps crispness for salads without the vegetable being bitter …
From thefoodchopper.com
From thefoodchopper.com
GLOSSARY OF INTERNATIONAL FOOD TERMS BY CUISINE | GAYOT
Learn the basics of culinary terminology with GAYOT’s guide to the proper food terms for cuisines from around the world. Whether you’re a home cook who wants to brush up on food & cooking basics or you just want to get through a restaurant menu without asking a million questions, our glossary of international food terms is here to help ...
From gayot.com
From gayot.com
GLOSSARY OF FOOD AND COOKING RELATED WORDS, CULINARY …
In cooking "To Age" means to let food get older under controlled conditions. Aged Meat is usually stored 3 - 6 weeks at 34 - 38 degree's F. to allow the enzymes break down connective tissues. Aged Cheese is stored in a teperature controlled area until it develops the desired texture and flavor. Aged Wine is aged in both barrels and bottles. Red wine often benefits from longer …
From chefdepot.net
From chefdepot.net
GLOSSARY OF ITALIAN COOKING TERMS - MEMORIE DI ANGELINA
bollito: meaning ‘boiled’, can be used as an adjective or a noun. A popular way to cook meats or vegetables. A properly made bollito misto, or mixed boiled meats, is one of the glories of Italian cookery. alla brace: literally, ‘at the coals’, it means grilled, as in vongole alla brace, grilled clams.
From memoriediangelina.com
From memoriediangelina.com
COOKING AND KITCHEN TERMS AND DEFINITIONS | FOODAL
Here are the current USDA and FDA standard minimal internal temperatures for cooking: Beef, Pork, & Lamb – 145°F or 62.8°C. Ground Meat – 160°F or 71.1°C. Ham (uncooked) – 145°F or 60°C. Ham (cooked) – 140°F or 60°C. Knowing all of this information will help to ensure a huge amount of success in your kitchen.
From foodal.com
From foodal.com
AN A-Z OF COOKING TERMS | CRUSH MAGAZINE ONLINE
Normally a cooking term used in the States, broil is what we know as grilling. Basically, you preheat the hot rod or grill at the top of your oven until it gets exceptionally hot. Place the food on an oven tray under the preheated grill until it …
From crushmag-online.com
From crushmag-online.com
A COOKING TERM GLOSSARY TO GUIDE YOU IN THE KITCHEN
Render: To cook the fat out of something, like bacon, rendering it crisp and delicious. Sauté: Cooking a food quickly, using a small amount of oil in a shallow pan over pretty high heat. Here’s how to do it in five easy steps. Scald: To heat a liquid to just below the boiling point (or about 180°F). You’ll see small bubbles around the ...
From purewow.com
From purewow.com
COOKING GLOSSARY A - Z | GLOSSARY | COOKBOOK | ROMWELL INTERNET …
Cooking Glossary A - Z. The first step in gaining a mastery of cookery is to become familiar with the cooking terminology and the different methods and processes used. The next step is to master the ways in which they are applied, and to understand the reasons for applying them. Take a moment now to familiarize yourself with all the cooking ...
From romwell.com
From romwell.com
GLOSSARY OF COOKING TERMS | THE SCRAMBLE
To place vegetables or fruits into boiling water for a very short period of time (usually 30 seconds or less). Usually the food is then quickly moved to a bowl of ice water to stop cooking. Blanching seals in flavor and color. Helpful for preparing to freeze a food or to remove skins (such as on tomatoes and stone fruits).
From thescramble.com
From thescramble.com
COOKING TERMS AND WHAT THEY MEAN - GLOSSARY OF TERMS
Coat: To evenly cover or coat food with flour, breadcrumbs or butter before cooking. Creme: Beat together a fat and a sugar until a smooth mixture is formed. Can beat the fat alone to form a airy consistency, butter or shortening. …
From dinnerplanner.com
From dinnerplanner.com
THE A-Z OF COOKING TERMS | GOURMET TRAVELLER
Miso. The Japanese name for a paste of cooked, mashed, salted and fermented soy beans and, typically, rice, rye or barley. It is a common ingredient in soups, sauces and dressings. Miso varies in colour; the darker the miso is, the longer it has fermented and the more intense and mature its taste.
From gourmettraveller.com.au
From gourmettraveller.com.au
A-Z COOKING GLOSSARY | FOOD IN A MINUTE
G. To coat foods, particularly meat or cakes, with syrup, jam, egg, milk or meat juice to give it a glazed surface when cooked. A popular Mexican dish of mashed avocado mixed with lemon or lime juice and seasonings such as chilli. Sometimes finely …
From foodinaminute.co.nz
From foodinaminute.co.nz
DICTIONARY OF COOKING TERMS - GOOD HOUSEKEEPING
Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler. Grind: To reduce food to tiny particles using a grinder or a …
From goodhousekeeping.com
From goodhousekeeping.com
A-Z OF COOKING: BASIC COOKING TERMS & NAMES – CERAMIC …
beurre blanc — French sauce made of butter, shallots, and lemon juice or vinegar that’s used for fish and seafood. bicarbonate of soda — British and Australian term for baking soda. blanch — food is scalded in boiling hot water for a small amount of time and then treated with ice-cold water.
From ceramiccookwarehub.com
From ceramiccookwarehub.com
A COMPLETE LIST OF COOKING TERMS IN OUR FOOD AND COOKING …
Chop. To cut food into small pieces with a knife. Clarify. To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities. Coat. To cover food on all sides with flour, crumbs or batter. Coddle. To cook food (especially eggs) slowly in …
From cookingnook.com
From cookingnook.com
GLOSSARY OF COOKING TERMS – FLEXITARIAN KITCHEN
Bake: To cook in the oven, usually by dry heat. Baste: To moisten food during cooking with a liquid, usually pan drippings or a sauce to add flavor and prevent drying. Bâtonnet: To batonnet is to cut food items, usually vegetables, into long, thin strips around 2 1/2″ (6cm) long pieces and then 1/4″ (6mm) slices.
From flexitariankitchen.com
From flexitariankitchen.com
GLOSSARY OF ESL COOKING TERMS - TEFL COURSE
The following five activities are perfect for brining cooking into the EFL classroom. 1. Describing Food. Start off with this vocabulary building exercise to introduce students to adjectives related to food by asking your students to describe different foods. Depending on the size and ability of your class, you can use different strategies:
From teflcourse.net
From teflcourse.net
AN A-Z OF COOKING TERMS - SPOONS OF FLAVOR
Knead: The process of mixing dough with the hands or a mixer. Marinate: To soak in a sauce or flavoured liquid for a long period of time, usually meat, poultry or fish. Mince: To cut as small as possible, most commonly used with garlic. Pan Fry: Cook larger chunks of food over medium-heat, flipping once only.
From spoonsofflavor.com
From spoonsofflavor.com
FRENCH COOKING VOCABULARY: 60+ ESSENTIAL VERBS & NOUNS
la julienne the act of cutting an ingredient into small strips. la macédoine diced mixed vegetables. la papillote folded parchment paper or or folded aluminum foiluse for cooking fish, chicken and vegetables. la pâte A mixture or paste; uncooked dough. la …
From frenchlearner.com
From frenchlearner.com
COOKING 101: GLOSSARY OF COOKING TERMS - WOMAN'S DAY
SIMMER: To boil very gently so that the liquid produces small, occasional bubbles around the edges of the pan and across the surface of the liquid. SKIM: To use a spoon to remove the surface foam ...
From womansday.com
From womansday.com
GLOSSARY OF COOKING TERMS & METHODS - CHEAPSKATES CLUB
Pressure Cooking: The method of cooking by steam in a specially constructed saucepan, at very high temperatures so that foods are cooked much more rapidly. Very useful for such long processes as making stock for soup, or the bottling of fruits and vegetables. Also tenderizes cheaper cuts of meat for stews and casseroles.
From cheapskatesclub.net
From cheapskatesclub.net
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