Cooking Terms (Report) PDF

COOKING TERMS This guide lists the most common cooking terms along with the definitions to help you follow a recipe and learn new cooking skills! The act of preparing food for eating especially by heating : the act of cooking food. a manner of preparing food cuisine. ...

COOKING TERMS This guide lists the most common cooking terms along with the definitions to help you follow a recipe and learn new cooking skills! The act of preparing food for eating especially by heating : the act of cooking food. a manner of preparing food cuisine.  Ala carte -is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered.  Albumen -the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water.  Al Dente -The phrase al dente literally translates from Italian to mean “to the tooth.” It describes the texture of cooked pasta when it's tender but firm and chewy when you bite into it.  Appetizer -Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people.  Bacteria -The main types of bacteria found in food are salmonella, E. coli, shigella, Bacillus cereus, listeria and campylobacter.  Barbeque - an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire.  Basting -is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.  Beating -This is the rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor.  Bechamel -Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.  Blanch -is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.  Blending -mixing two or more ingredients thoroughly until one ingredients cannot distinguish from each other.  Boiling -Means cook in a liquid that is bubbling rapidly and is greatly agitated.  Blind bake -To bake unfilled pie crust.  Bread flour -Is a strong flour made from hard wheat it contains 12 to 13% protein.  Broil -To cook radiant heat above.  Buffet service -a type of self service where a buffet table is set with varieties of food, from which diners/guest move around, helping themselves to whatever food they choose.  Casein -The major milk protein roughly 80% of total milk proteins.  Chop -to cut into pieces of no specific shape.  Counter service -Customers approach the designated counter, review the menu options, and place their orders directly with the staff behind the counter.  Creaming -Means rubbing shortening agains the side of a bowl with the back of spoon until smooth and creamy.  Cube -to cut into small pieces around 1/2" square.  Deep fat fry -food is cooked in sufficient fat to cover it completely.  Dice -Dice is cutting things into small, even cubes. It's like making little squares of veggies, meat, or cheese. This helps the food cook evenly, taste better, and look nice on your plate.  Docking -Docking is like poking tiny holes in things before you cook them. This helps the steam escape as they cook, so they don't burst or get unevenly cooked. It's like letting out air from a balloon so it doesn't pop.  Emincer - is a fancy French way of saying "slice really thinly". It's like making paper-thin pieces of meat or veggies, so they cook super fast and evenly. It makes the food look pretty and taste even better.  Entree - In most other places, it means a small dish you eat -Entrée is a word that before the main dish, means different things like a soup or salad. depending on where you are. So, next time you - In the US, it means the see "entrée" on a main dish of a meal, like menu, make sure to your steak or pasta. ask what it means.  Espagnole -Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.  Eviscerate -Eviscerate is a fancy way of saying "cleaning out the insides" of an animal, like removing the guts from a chicken or fish. It's done to make the meat safe and ready to eat.  Flake -Flake is usually means two things: -Texture: It describes food that breaks apart easily into thin pieces, like a perfectly cooked fish or a delicious croissant. -Ingredient: It can also mean small, flat pieces of food, like cereal flakes, coconut flakes, or spice flakes.  French service -French service, is known as "à la Française" o r "silver service," is a classic and elegant style of serving food that originated in France. It's characterized by its formality, attention to detail, and the use of specific serving tools.  Garnish -Garnish in food is like the finishing touch on a painting. It's a small, decorative element added to a dish to enhance its visual appeal, flavor, and sometimes even texture. It's often the last thing added before serving, giving the dish a final flourish.  Gluten -Gluten is a protein found in certain grains, primarily wheat, barley, and rye. It's what gives bread its chewy texture and helps baked goods rise.  Knead -Kneading is like squeezing and stretching that playdough until it becomes smooth and firm. You can then use it to make shapes.  Julienne -Julienne, a French culinary term, refers to a specific knife cut that transforms vegetables into thin, matchstick-like strips. This technique is prized for its visual appeal, even cooking, and enhanced texture, making it a staple in both professional kitchens and home cooking.  Marinate VARIETIES OF MARINADES Acidic Marinades. Wine, vinegar, tomato and citrus juice are all - a savory usually acidic considered acidic marinades. sauce in which meat, fish, or a vegetable is Dairy Marinades. The calcium in the dairy works soaked to enrich its to age the meat by flavor or to tenderize it. activating its enzymes, making the meat more tender.  TYPES OF MARINADES Enzyme -Wet marinating involves Marinades. covering the meat with a Using kiwi, papaya, liquid in order to tenderize it pineapple and and prevent it from going other fruits that bad. contain papain or bromelain are -Dry marinades, also known perfect marinades. as dry rubs or BBQ spices, are a great opportunity to pack even more flavor.  Menu Difference Types of Menu À la carte- The individual dishes to be ordered - a list of the dishes that may include side dishes, may be ordered (as in a or the side dishes may restaurant) or that are be offered separately, to be served (as at a in which case, they are banquet). also considered à la carte.  Cycle menu- A cycle menu is a pre-planned set of menus that is repeated in a specific order for a certain period, such as a week or a month. Prix fixe menu- Prix fixe is French for fixed price. That’s the basic prix fixe definition. It’s sometimes incorrectly spelled prixe fixe, so watch out for that. Applied to a menu, it means diners get a collection of menu items for a set total price. It is the exact opposite of an a la carte menu. Beverage menu- a beverage menu is any menu or section of a menu that sells alcoholic and non-alcoholic drinks. It can be a static, du jour, or cycle menu. Drink menus are typically not a la carte menus.  Du jour menu- Du jour is a French phrase that means “of the day.” It often applies to menus because the du jour menu items are only available for a limited time. This can be a daily special. It can, also, however, be something that is available for a short time period, but longer than a day, before it is taken off the menu. Desserts- a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal. Luncheon menu- A luncheon menu is another type of À la carte menu that offers food and beverage items for lunch. This type of menu often includes sandwiches, salads, soups, and other light lunch items. Ethnic menu- An ethnic menu is a collection of dishes that represent the culinary traditions, ingredients, and techniques of a specific culture or region. Menus for kids- From minutus came the French adjective menu, which has several meanings including "small" an d "detailed." Breakfast menu- It typically includes items like pastries, muffins, toast, fruits, yogurt, and coffee or tea. Some hotels may offer a more extensive breakfast buffet with a variety of hot and cold options, including eggs, bacon, cereals, and juices. Buffet menu- a meal for which different foods are placed on a table so that people can serve themselves. Room service- Room service or in-room dining is a hotel service enabling guests to choose items of food and drink for delivery to their hotel room for consumption. Table d'hôte- food that is served in a restaurant as a complete meal at a fixed price but with little choice of dishes Wine menu- A wine list is a menu of wine selections for purchase, typically in a restaurant setting. A restaurant may include a list of available wines on its main menu, but usually provides a separate menu just for wines.  Menu Pattern - is a general outline of foods served in one meal. A sample menu is specific kind of the food, possibly with a description of how it is prepared.  Mince - to cut up or chop/ground into very small pieces.  Mirepoix - the aromatic flavor base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them.  Mise En Place - is a French kitchen phrase that means “putting in place" or “gathering.” It refers to the discipline and organization a good chef exhibits in the kitchen.  Pathogens - any disease-producing agent (especially a virus or bacterium or other microorganism) any organism of microscopic size.  Poach - to cook something such as a fish, or an egg with its shell removed, by putting it in gently boiling water or other liquid.  Proof - proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking.  Quick Bread -Simply put, quick bread is a bread recipe that is made without yeast. That's it! Instead of using yeast to achieve a rise, these bread recipes rely upon leavening agents like baking soda and baking powder.  Roux - a thickening agent made by cooking together equal parts of flour and fat.  Salmonella - is one of the most common causes of illnesses traced to contaminated food and water and most food susceptible include eggs, poultry products, meat, etc.  Sauté - means to cook quickly in a small amount of fat.  Scalding - means dipping the bled bird into a hot water at about 60 °C for 30 to 75 seconds to facilitate the removal of feathers.  Simmer - to cook in a liquid that is bubbling very gently usually the temperature is about 185 °F to 205 °F.  Steam - means to cook foods by exposing them directly to steam.  Stew - to cook slowly in a liquid for a long period of time until the food item is tender. Table d'hote menu - a set of dishes sold at a single price.  Tripe - the inner lining of the stomach of a meat which is extremely tough ar strong in flavor.  Whip - to beat rapidly until thick and stiff with a wire whisk to incorporat and increase volume of egg whites.