|
Food and Cooking Terms J-Z
Julienne
To cut meat, vegetables or fruit into long, very thin strips
.
Knead
To manipulate dough in order to develop the gluten. This is done using a
pressing motion with folding and stretching
For yeast breads: Fold the dough toward you, then push the dough
away using the heel of your hand. Rotate the ball of dough 1/4 turn and
repeat the action. Continue this motion for several minutes until the
dough becomes more elastic or as long as your recipe states. Kneading
biscuit dough is done more gently and for less time.
Knock Down or Punch Down
To punch or knead the air out of risen dough so that is resumes the volume
it had before rising.
Marinate
To let food stand in seasonings that include at least one wet ingredient
to tenderize and increase the flavor.
Mince
To cut or chop food into very small pieces.
Mix
To combine ingredients until all ingredients are evenly distributed.
Pan Broil
To cook uncovered on a hot surface, removing any fat as it accumulates.
Parboil
To cook food in a boiling liquid just until partially done. Cooking may be
completed using another method or at another time.
Pare
To remove the outer peel or skin of a fruit or vegetable with a knife.
Peel
To pull away, strip or cut off the outer covering of a fruit or vegetable.
Poach
To cook slowly in a liquid such as water, seasoned water, broth or milk,
at a temperature just below the boiling point.
Prove
To let dough or yeast mixture rise before baking.
Purée
To put food through a sieve, blender or food processor in order to produce
a thick pulp.
Reduce
To boil down the volume of a liquid in order to concentrate the flavor.
Render
To meld solid fat (eg from beef or pork) slowly in the oven.
Roast
To cook meat or vegetables in an uncovered pan in an oven using dry heat.
Sauté
To brown or cook meat, fish, vegetables or fruit in a small amount of fat
(also see Fry).
Scald
To heat milk until just below the boiling point, when you will see tiny
bubbles appearing around the edges of the pan. Also, to dip food briefly
into boiling water (also see Blanch).
Score
To make shallow slits into the food, usually in a rectangular or diamond
pattern.
Sear
To cook meat quickly at high heat to seal the surface of the meat and
produce a brown color.
Shred
To cut into long thin strips with a knife or shredder.
Simmer
To cook in liquid that is just below the boiling point. Bubbles will form
slowly and burst before reaching the surface.
Sliver
To cut into long thin pieces with a knife. Often used with almonds or
pimentos.
Soft Ball
The term used to describe when sugar syrup has been boiled to the point
that it is thick enough to form soft balls when dropped into cold water
and rubbed between fingers and thumb.
Steam
To cook in a covered container over boiling water. The container should
have small holes in it to allow the steam from the water to rise.
Steep
To let a food stand for a few minutes in just boiled water to increase
flavor and color.
Stew
To simmer slowly in enough liquid to cover.
Stir
To mix ingredients in a circular motion with a spoon or fork until well
blended.
Stir Fry
To cook in a frying pan or wok over high heat in a small amount of fat,
stirring constantly.
Sweat
To cook gently, usually in butter, a bit of oil, or the foods own juices
to soften but not brown the food.
Toast
To brown with dry heat in an oven or toaster.
Whip
To beat rapidly with a wire whisk, beater or electric mixer to incorporate
air, lighten and increase volume.
Zest
To grate the outer, colored portion of the skin of a citrus fruit,
avoiding the white pith. The thin parings that result are also called the
zest.
For
Cooking Terms A-I Click here
NEXT
Dictionary Part 2
 More
on Acid-Alkaline Balance
FREE
DOWN LOAD
From:
"A Simple Solution to America's Weight Problem: Banish
Belly & Lose Weight (ASIN:
B000WH7DP6)
Available now at Amazon Shorts for 49 cents ($0.49) only. Good Luck!
|
