Culinary Flashcards
(32 cards)
when pasta is cooked to the right amount of tenderness
Al dente
to mix fast, usually with an electric mixer
Beat
to mix so to add air to a product
Whip
to gently mix ingredients together often in a figure 8 motion very, soft
Fold
to cook in an oven
Bake
to blend ingredients, so you cannot tell one from another often with sugar and fat , creamy texture
Cream
to cook food submerged in hot fat
Fry
to add part of dry mixture then part of liquid mixture, mixing in between until all ingredients are mixed together
Alternate
to mix, usually with a spoon in a round and round motion
Blend
cook in liquid so that bubbles break and steam forms
Boil
cut in small pieces
Chop
mix ingredients listed
Combine
to mix fat products evenly into dry ingredients using a cutting motion
Cut in
to make a dry substance into a solution
Dissolve
added arrangement that enhances a meal presentation
Garnish
to obtain fine particles by rubbing food over a rough surface
Grate
to cook under open flames or high heat temperature
Broil
to work dough with hands to distribute ingredients:push fold,turn
Knead
to cut into very fine pieces
Minces
to remove cuter skin or covering
Pare
to bring oven up to correct cooking temperature
Preheat
to cook in a skillet with a small amount of fat
Saute
to cook milk just below the boiling point
Scald
to cook liquid over a low setting lazy bubbles form on the side of the pan
Simmer
