Cooking Terms

Cooking  

10 cards   |   Total Attempts: 188
  

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Cards In This Set

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Roux Roux
A French term referring to a mixture of flour and a fat cooked to a rich brown color used for thickening in sauces, soups, and gumbos.
Beat Beat
To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire wisk, rotary beater or electric mixer.
Dash
A measure equal to 1/16 teaspoon
Chop Chop
To cut foods with a knife, cleaver, or food processor into smaller pieces
Garnish h Garnish   h
To add visual appeal to a finished dish
Fold
A method of gently mixing ingredients-usually delicate or whipped ingredients that cannot withstand stirring or beating
Julienne Julienne
To cut food into thin matchlike sticks about 2 inches long.
Brown Brown
To cook food in a skillet, broiler, or oven in order to develop a rich, desirable color on the outside, add flavor and aroma, and help seal in natural juices.
Baste Baste
To moisten foods during cooking with pan drippings or a saucer in order to add flavor and prevent drying.
Size order
Mince: tiny irregular pieces Dice: 1/8 - 1/4 uniform pieces Cube: 1/2 inch pieces on all sides