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1. BAKE- cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a
hot surface. Baking is a method of preparing food that uses dry heat, normally in an oven, but
can also be done in hot ashes, or on hot stones. The most common baked item is bread but
many other types of foods are baked
2. BARBECUE- A barbecue can refer to the cooking method itself, the meat cooked this way, or
to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by
smoking meat over wood or charcoal.
3. BASTE- to pour liquid or melted fat over food that is cooking
4. BATTER- is thin dough that can be easily poured into a pan.[1] [2] Batter is used mainly for pancakes,
light cakes, and as a coating for fried foods.
5. BEAT- the term refers to the act of mixing or stirring ingredients rapidly until they are blended.
6. BISQUE- A thick soup that may be prepared with a cream or water base cooked in a chicken
or seafood broth
7. BLANCH- This term means to plunge foods into boiling water for a few seconds or a few
minutes, then remove and place in ice water.
8. BLEND- to mix ingredients together until combined. As a noun - a mixture of ingredients, such
as in wine or tea blends.
9. MINCE- is a food preparation technique in which food ingredients are finely divided into
uniform pieces.
10. MELT- to become liquefied by warmth or heat, as ice, snow, butter, or metal.
11. MIX- if you mix two or more substances or if they mix, they combine to become a single
substance, and they cannot be easily separated.
12. PAN-BROIL- is a cooking technique used for thin steaks, thin chops and fish fillets.
13. PARE- is to remove the skin of a fruit or vegetable (such as potatoes) using a swivel-bladed
peeler or sharp paring knife. It might also be referred to as peel or scrape.
14. WHISK- is to remove the skin of a fruit or vegetable (such as potatoes) using a swivel-bladed
peeler or sharp paring knife. It might also be referred to as peel or scrape.
15. ALLERGY- is an abnormal response to a food triggered by your body's immune system.
16. BRAISE- To cook first by browning, then gently simmering in a small amount of liquid over low
heat in a covered pan until tender.
17. BREAD- To coat with crumbs or cornmeal before cooking.
18. CARAMELIZE- To heat sugar until it liquefies and becomes a syrup ranging in color from
golden to dark brown.
19. CHILL- Refers to food that is thoroughly cooled in a refrigerator compartment, but is not
frozen. Proper chilling of food is usually accomplished within a temperature range of 33°F to
20. CHOP- means to cut food into (more or less) bite-sized pieces using the quick, heavy blows of
a knife.
21. COAT- To cover food with a "coating" that can be wet (e.g. sauce, mayo, etc.) or dry.
22. CUTTING IN- To distribute a solid fat in flour using a cutting motion, with 2 knives used
scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to
making pastry.
23. CUT AND FOLD- It means that you have to carefully combine two mixtures of different
thickness and weight into one (relatively) smooth mixture.
24. PEEL- To remove the peels from vegetables or fruits.
25. POACH- To cook very gently in hot liquid kept just below the boiling point.
26. PRE-HEAT- to heat an oven to a particular temperature before it is used to cook something
27. PUREE- To mash or grind food until completely smooth, usually in a food processor, blender,
sieve, or food mill.
28. PRESERVE- refers to any one of a number of techniques used to prevent food from spoiling.
29. FOOD PATTERN- are designed to meet nutrient needs while staying within calorie limits. And
they all include the characteristics of healthy eating patterns that research has linked to
reduced risk of certain diseases, such as heart disease and diabetes.
30. APPETITE- is the desire to eat food, sometimes due to hunger. Appealing foods can stimulate
appetite even when hunger is absent, although appetite can be greatly reduced by satiety.
31. CREAM- To soften a fat, especially butter, by beating it at room temperature. Butter and sugar
are often creamed together, making a smooth, soft paste.
32. DICE- To cut food in small cubes of uniform size and shape.
33. DOUGH- is a thick, malleable, sometimes elastic paste made out of any grains, leguminous or
chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or
other liquid, and sometimes includes flour yeast or other leavening agents as well as other
ingredients such as various fats or flavorings.
34. DREDGE- To sprinkle or coat with flour or other fine substance.
35. FOLD- To combine light ingredients such as whipped cream or beaten egg whites with a
heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
36. FRY- To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-
two-inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called
deep-fat frying.
37. FERMENT- is the process of converting carbohydrates to alcohol or organic acids using
microorganisms—yeasts or bacteria—under anaerobic conditions.
38. GLAZE- To coat foods with glossy mixtures such as jellies or sauces.
39. ROAST- To cook a large piece of meat or poultry uncovered with dry heat in an oven.
40. SCALD- To heat liquid almost to a boil until bubbles begin to form around the edge.
41. SEAR- To brown the surface of meat by quick-cooking over high heat in order to seal in the
meat's juices.
42. LOCAL FOODS- Local food represents an alternative to the global food model, a model which
often sees food traveling long distances before it reaches the consumer. A local food network
involves relationships between food producers, distributors, retailers, and consumers in a
particular place, where they work together to increase food security and ensure economic,
ecological and social sustainability of a community.
43. NATIONAL FOODS- is a culinary dish that is strongly associated with a particular country.
44. REGIONAL FOODS- is cuisine based upon national, state or local regions. Regional food
availability and trade, varying climates, cooking traditions and practices, and cultural
45. TRADITIONAL FOODS- are foods and dishes that are passed through generations or which
have been consumed many generations.
46. MENU- is a list of food and beverages offered to customers and the prices.
47. GRILL- To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
48. GRATE- To rub foods against a serrated surface to produce shredded or fine bits.
49. GARNISH- To decorate a dish both to enhance its appearance and to provide a flavorful foil.
Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of
50. JULIENNE- To cut into long, thin strips, matchsticklike in shape.
51. KNEAD- To blend dough together with hands or in a mixer to form a pliable mass.
52. LINE- To cover or coat the inside of a pan or mold with materials such as parchment paper,
slices of cake, or bread crumbs, etc. for reasons such as to prevent sticking, to provide
structure, or to add texture and/or flavor.
53. MARINATE- To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking
them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry
marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat,
poultry or seafood.
54. MERINGUE- a dessert topping consisting of a baked mixture of stiffly beaten egg whites and
55. STEAM- To cook food on a rack or in a steamer set over boiling or simmering water in a
covered pan.
56. SIMMER- To cook in liquid just below the boiling point; bubbles form but do not burst on the
surface of the liquid.
57. STEW- To cook covered over low heat in a liquid.
58. SMOKING- is the process of flavoring, browning, cooking, or preserving food by exposing it to
smoke from burning or smoldering material, most often wood.
59. SEAR- To brown very quickly by intense heat. This method increases shrinkage but develops
flavor and improves appearance.
60. SHRED- To cut food into narrow strips with a knife or a grater.

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