cooking terms marking period one

WEEK ONE

1. Al dente – pasta cooked until it is firm and slightly chewy, not soft and mushy. “to the teeth”

2. Blend – to mix at least 2 ingredients so that they combine thoroughly and evenly.

3. Au gratin – topped with buttered crumbs or grated cheese. (potatoes au gratin)

4. Bake – the method of cooking food in the dry heat of an oven.

5. Baste – to moisten meat or other foods during cooking.

WEEK TWO

1. Boil – to bring liquid to the point where bubbles rise and break the surface.

2. Caramelize – to heat sugar or foods containing sugar until brown in color and characteristic flavor develops.

3. Batter – any smooth mixture that is thin enough to pour or spoon and when baked or fried turns firm.

4. Consommé – like broth except that it is clarified; (made clear) usually mage of beef, chicken, or vegetables.

5. Beating – mixing vigorously until a single ingredient such as eggs or a mixture such as cake is smooth and well blended.


WEEK THREE

1. Cornstarch – a refined starch made to use for thickening in cooking.

2. Baking powder – mixture of an acid and an alkaline (base) that is activated when it is exposed to moisture or heat and then releases carbon dioxide.

3. Baking soda (bicarbonate of soda) – it is an alkaline that releases carbon dioxide gas ONLY when it comes into contact with an acidic ingredient like sour cream, yogurt, citrus juices)

4. Breading – a crust or topping typically applied to foods that will be deep fried or pan fried.

5. Cream – to soften a fat with a spoon or mixed, either before or while mixing it with another food usually sugar.

WEEK FOUR

1. Broth – stock made by cooking vegetables, chicken, beef, or fish in water.

2. Crepe – a thin, light French pancake folded around a filling, served as a main dish or dessert.

3. Brown – when meat, poultry, or another food is cooked over high heat in a fat or dry pan, and the surface of the food quickly darkens.

4. Cube – to cut into sold equal 6 sided pieces.

5. Carve- the art of removing meat/poultry from the bone and cutting it into attractive, serving sized pieces.

WEEK FIVE


1. Curd – the solid part of milk. Used for making cheese.

2. Charbroil – to broil meat or poultry over charcoal to the point where its surface begins to turn black and charred.

3. Cut in – to distribute small pieces of solid fat evenly through dry ingredients, using 2 knives, or fork, or a pastry blender.

4. Chill – cool off food to below room temperature but above freezing.

5. Dice – to cut into small cubes of less than ½ inch.

WEEK SIX

1. Chop – cutting food into irregular pieces that are small enough that they require no further cutting at the table.

2. Dough – a mixture of flour, liquid, & other ingredients that is thick enough to knead or pour.

3. Coring – to remove the center core of a fruit or vegetable.

4. Dredge – to sprinkle or coat with flour or fine crumbs.

5. Enriched – a process that adds nutrients already naturally present in foods to bring them to levels that are higher than normal.

WEEK SEVEN


1. Cream of tartar – powdery white substance that is made of potassium tartrate. (the byproduct of wine making) A common leavening agent and used to stabilize egg whites so that they whip up well.

2. Crimping – to seal together the eges of 2 pieces of dough by pressing the dough with the tines of a kitchen fork, the side of a knife, or a pastry crimper.

3. Flute – to decorate an edge of a pastry with a scallop like design.

4. Flan – a caramel coated custard.

5. Fermentation – the action of yeast with sugar which produces carbon dioxide and alcohol.

WEEK EIGHT

1. Crumbling – to break food into small bits between your fingertips.

2. Deveining – to remove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.

3. Dollop – a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement.

4. Fold – to blend ingredients gently by using 2 motions:

a. Cut vertically through the mixture

b. To turn the mixture over by sliding it across the bottom of the bowl.

5. Doneness – degree to which food is cooked or baked so that it is ready to eat.