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    Cooking-Terms Jean

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    jean fernandez
    This document defines and explains various cooking terms: 1) Al dente refers to pasta, rice, vegetables or beans cooked but still firm with a bite. Blanching quickly cooks green vegetables in boiling water then cooling in ice water to retain color and texture. 2) Blending combines ingredients until smooth and uniform. Bone refers to removing bone from meat. Clarifying removes milk solids and water from butter. 3) Coddling cooks food in just below boiling water. Dress coats salads in sauce or prepares poultry, fish and venison. Fillet refers to very tender cuts of meat or fish. Grilling applies dry heat from above or below.

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    Cooking-Terms Jean

    Uploaded by

    jean fernandez
    53 views22 pages
    This document defines and explains various cooking terms: 1) Al dente refers to pasta, rice, vegetables or beans cooked but still firm with a bite. Blanching quickly cooks green vegetables in boiling water then cooling in ice water to retain color and texture. 2) Blending combines ingredients until smooth and uniform. Bone refers to removing bone from meat. Clarifying removes milk solids and water from butter. 3) Coddling cooks food in just below boiling water. Dress coats salads in sauce or prepares poultry, fish and venison. Fillet refers to very tender cuts of meat or fish. Grilling applies dry heat from above or below.

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    COOKING-TERMS_JEAN

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    This document defines and explains various cooking terms: 1) Al dente refers to pasta, rice, vegetables or beans cooked but still firm with a bite. Blanching quickly cooks green vegetables in boiling water then cooling in ice water to retain color and texture. 2) Blending combines ingredients until smooth and uniform. Bone refers to removing bone from meat. Clarifying removes milk solids and water from butter. 3) Coddling cooks food in just below boiling water. Dress coats salads in sauce or prepares poultry, fish and venison. Fillet refers to very tender cuts of meat or fish. Grilling applies dry heat from above or below.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    53 views22 pages

    Cooking-Terms Jean

    Uploaded by

    jean fernandez
    This document defines and explains various cooking terms: 1) Al dente refers to pasta, rice, vegetables or beans cooked but still firm with a bite. Blanching quickly cooks green vegetables in boiling water then cooling in ice water to retain color and texture. 2) Blending combines ingredients until smooth and uniform. Bone refers to removing bone from meat. Clarifying removes milk solids and water from butter. 3) Coddling cooks food in just below boiling water. Dress coats salads in sauce or prepares poultry, fish and venison. Fillet refers to very tender cuts of meat or fish. Grilling applies dry heat from above or below.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    The document defines various cooking terms and techniques.

    Al dente means cooked but still firm, with a slight resistance when bitten into, especially used for pasta and rice.

    Blanching is a quick method of cooking food like vegetables by scalding it briefly in boiling water then cooling it in ice water to retain color and texture.

    COOKING TERMS

    AL DENTE

    Generally used in terms of pasta and rice cooking, but


    technically includes vegetables and beans too. Al
    dente is translated as ‘to the tooth’ meaning something
    cooked but left with a bite of firmness.
    BLANCH
    A quick method of cooking food, usually green
    vegetables, whereby the item is basically scalded in
    boiling hot water for a short period of time and then
    refreshed in ice cold water. This ensures that the veggie
    retains its bright green colour and a good firm texture.
    BLEND

    The process of combining two or more ingredients


    so that they become smooth and uniform in
    texture and lose their individual characteristics.
    BONE

    • Ironically, to bone a piece of meat is to remove


    the bone from it.
    CLARIFY

    • CLARIFY
    • Most often refers to butter, where the milk solids
    and water are rendered from the butterfat. This
    is done by gently melting the butter, allowing the
    two to separate and then skimming off the
    solids.
    CODDLE
    To coddle something is to cook it in water just below
    boiling point. More recently, the term specifically applies
    to eggs using a device called a coddler. The low cooking
    temperature produces a much softer egg than if you were
    to boil it.
    DRESS
    Dress has two definitions when it comes to cooking, firstly
    to coat foods (mostly salad leaves) in a sauce. It also refers
    to preparing poultry, fish and venison for cooking, which
    essentially is breaking them down off of their carcasses
    and sectioning the meat.
    FILLET

    • Most commonly known as a very tender cut of


    beef, but can also refer to the meat of chicken
    and fish.
    GRILL
    Grilling food is applying dry heat to food either from above
    or below. In South Africa, grilling refers to cooking food
    under the grill in your oven (in the States this is
    called broiling) or can also refer to cooking food in a pan
    with grill lines.
    HULL

    • HULL
    • Refers to the husk, shell or external covering of a
    fruit. More specifically, it is the leafy green part
    of a strawberry.
    INFUSE

    • To allow the flavour of an ingredient to soak into


    a liquid until the liquid takes on the flavour of
    the ingredient.
    JULIENNE

    • Refers to a knife skill cut where the shape


    resembles matchsticks.
    KNEAD

    • To work dough into a soft, uniform and


    malleable texture by pressing, folding and
    stretching with the heel of your hand.

    Apple crumble pie


    MARINATE

    • To impart the flavour of a marinade into food,


    usually requires some time to allow the flavours
    to develop. Can also be used to tenderise a cut of
    meat

    Swordfish steak
    ROAST

    • Technically defined as a method of dry cooking a


    piece of meat, where the hot air envelopes the
    food to cook it evenly and to allow it to
    caramelise nicely.
    STEAM

    Method of cooking food by using steam.

    Steam vegetable
    SHALLOW FRY

    To cook food in a shallow layer of preheated oil.


    TRUSS

    To bind the legs and wings of a bird to its body,


    ensuring it maintains an even shape so that none
    of the extremities dry out.
    WHIP

    The process of beating food with a whisk to


    incorporate air and to increase volume.
    ZEST

    Refers to removing the outer part of citrus


    (called the zest) either by using a grater, a peeler
    or a knife.
    THANK YOU

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