Foods for Life: Food Preparation Terms

Deep-fat frying

Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.

Dice

Cube shaped (medium ½ x ½ x ½" and small is ¼ x ¼ x ¼")

Mince

To cut food into the smallest possible pieces.

Pare

To cut off a very thin layer of peel from fruits and vegetables.

Fold

To gently combine delicate ingredients.

Whip

To incorporate air into a mixture by beating it vigorously, making it light and fluffy.

Score

To make shallow, straight cuts in the surface of a food.

Sift

To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.

Beat

To thoroughly mix foods using a vigorous over-and-over motion.

Puree

To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.

Garnishes

Small, colorful, edible bits of food used to enhance the appearance of a dish.

Cream

To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.

Baste

To brush or pour liquid over a food as it cooks.

Dredge

To coat an item of food in flour or breadcrumbs before cooking it.

Braise

To cook food by first browning it, then simmering in a small amount of liquid.

Simmer

To cook food in liquids just below the boiling point (small bubbles are rising to the surface but not bursting)

Roast

To cook food items, often meat or poultry, uncovered in an oven.

Broil

To cook food under direct heat.

Steam

To cook food with steam by placing it in a basket or rack over, but not in, boiling water.

Saute

To cook foods in a small amount of fat over medium-high heat.

Slice

To cut food into large, thin pieces.

Grate

To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.

Chop

To cut food into small, irregular pieces.