Culinary+Arts


 * C=Concept T=Terminology ||
 * **//__ Key Cooking Terms: __//** ||
 * C- **__Mise en place-__** “everything in its place”. Have everything in place before you need it ||
 * C- **__Work Flow-__** the direction in which work should move to be most efficient ||
 * **__ Cooking Methods: __** ||
 * T- **__Bake-__** to cook in an oven with dry heat ||
 * T- **__Boil-__** to cook in bubbling liquid at 212 degrees ||
 * T- **__Roast-__** to cook //whole// meat, fish, poultry, or vegetables in the oven using dry heat ||
 * T- **__Parboil-__** to partially cook in boiling water ||
 * T- **__Simmer-__** to heat just below boiling point (180 degrees F) ||
 * T- **__Poach-__** cooking food in a liquid at 165-180 degrees F ||
 * __ ** T -Pan Fry-** to cook food in ½ inch of fat or more (submerged in fat is deep fry) __ ||
 * __ ** T -Deep fry-** to cook by submerging in hot fat, usually at 350 degrees __ ||
 * __ ** T -Sauté-** French for “to jump”, to cook food in 1/8 to ¼ inch of fat and move the sauté pan back and forth __ ||
 * __ ** T -Broil-** heat from above __ ||
 * __ ** T -Braise-** to use two or more cooking methods- begin by searing and then adding moisture and finishing in the oven __ ||
 * __ ** T -Steam-** to cook with direct moisture (steam) __ ||
 * __ ** T -Grill-** to cook on a char broiler __ ||
 * __ ** T -Baste-** to spoon hot liquid over food as it cooks to preserve its moisture and flavor. __ ||
 * **__Cutting Techniques:__** ||
 * __ ** T -Peel-** to strip off the outside layer or skin __ ||
 * __ ** T -Chop-** to cut food into small, irregularly shaped pieces __ ||
 * __ ** T -Mince-** to chop very very fine __ ||
 * __ ** T -Julienne-** to cut into match sized strips __ ||
 * __ ** T -Dice**- to cut into small uniformed cubes __ ||
 * __ ** T -Grate-** to cut into small pieces by rubbing on a rough surface or grater __ ||
 * __ ** T -Shred-** to cut into thin irregular shaped strips __ ||
 * **__Mixing Techniques:__** ||
 * __ ** T -Cut-in-** to cut fat into dry ingredients until the mixture is in very small pieces __ ||
 * __ ** T -Blend-** mix two or more ingredients together __ ||
 * __ ** T -Stir-** to move food items in a circular motion using a kitchen tool __ ||
 * __ ** T -Purée-** to make food into a smooth pulp using a strainer or a food processor __ ||
 * __ ** T -Fold-** to gently blend by hand by cutting down through a mixture lifting up and folding over __ ||
 * __ ** T -Whip-** to incorporate air by rapidly using a whip or an electric mixer __ ||
 * __ ** T -Beat-** to mix ingredients by using a fast circular motion __ ||
 * **__Menu Terms:__** ||
 * __ ** C -Table d’hote-** a complete meal for one set price __ ||
 * __ ** C -A la carte-** “on the list” menu items to be all priced separately __ ||
 * **__Miscellaneous:__** ||
 * __ ** T -Chill-** to place in a cooler until cold __ ||
 * __ ** T -Freeze-** to lower the temperature below 32 degrees F __ ||
 * __ ** T -Preheat-** to heat a pan, broiler, or an oven before cooking the food __ ||
 * __ ** T -Heat-** to raise the temperature of the food __ ||
 * __ ** T -Drain-** to pour off liquid __ ||
 * __ ** T -Garnish-** to decorate food with another food __ ||
 * __ ** T -Dissolve-** to make an ingredient disappear into a liquid so that it can no longer be seen or felt __ ||
 * __ ** T -Score-** to mark the surface of food with either a knife or on a grill __ ||
 * __ ** T -Sear-** to brown the surface __ ||
 * __ ** T -Dredge-** to lightly coat with flour __ ||
 * __ ** T -Glaze-** to coat with a shiny glaze- can be sweet or savory __ ||
 * __ ** T -Marinade-** a liquid to soak food in to add moisture and flavor __ ||
 * __ ** T -Marinate-** to marinade __ ||
 * __ ** T -Reduce-** to concentrate a liquid by simmering it until only half of original amount remains __ ||
 * __ ** T -Clarify-** the cooking process of making a liquid clear i.e. consommé or butter __ ||
 * __ ** T -Marinate-** to marinade __ ||
 * __ ** T -Reduce-** to concentrate a liquid by simmering it until only half of original amount remains __ ||
 * __ ** T -Clarify-** the cooking process of making a liquid clear i.e. consommé or butter __ ||