Easter College

Department of Hotel and Business Management

Philippine Regional and Asia Cuisine
Glossary of Cooking Terms
Adobo Sauce
A dark red Mexican sauce made from ground chilis, herbs, and vinegar. Chipotle peppers
are packed in cans of adobo sauce.
Al Dente
Italian for "to the tooth." It describes pasta that is cooked until it offers a slight resistance
when bitten into rather than cooked until soft.
Anchovy Paste
A mixture of ground anchovies, vinegar, and seasonings. Anchovy paste is available in
tubes in the canned fish or gourmet section of the supermarket.
Artificial Sweeteners
A category of sugar substitutes that have no nutritional value. Because they have unique
attributes, they should not be substituted for other sweeteners unless a recipe calls for
them specifically.
Bake
To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is
usually used to describe the cooking of cakes, other desserts, casseroles, and breads.
Balsamic Vinegar
Syrupy and slightly sweet, this dark brown vinegar is made from the juice of the white
Trebbiano grape. It gets its body, color, and sweetness from being aged in wooden
barrels.
Baste
To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and
prevent drying. In general, our recipes don't call for basting meat and poultry with pan
juices or drippings. That's because basting tools, such as brushes and bulb basters, could
be sources of bacteria if contaminated when dipped into uncooked or undercooked meat
and poultry juices, then allowed to sit at room temperature and used later for basting.
Bean Sauce, Bean Paste
Popular in Asian cooking, both products are made from fermented soybeans and have a
salty bean flavor. Japanese bean paste is called miso.
Bean Threads
Thin, almost transparent noodles made from mung bean flour. They also are called bean
noodles or cellophane noodles.
Bias-Slice
To slice a food crosswise at a 45-degree angle.
Blackened
A popular Cajun cooking method in which seasoned fish or other foods are cooked over
high heat in a superheated heavy skillet until charred, resulting in a crisp, spicy crust. At
home, this is best done outdoors because of the amount of smoke produced.
Blanch
To partially cook fruits, vegetables, or nuts in boiling water or steam to intensify and set
color and flavor. This is an important step in preparing fruits and vegetables for freezing.
Blanching also helps loosen skins from tomatoes, peaches, and almonds.
Boil To
cook food in liquid at a temperature that causes bubbles to form in the liquid and to rise
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
in a steady pattern, breaking at the surface. A rolling boil occurs when liquid is boiling so
vigorously that the bubbles can't be stirred down.
Bouillon
A bouillon cube is a compressed cube of dehydrated beef, chicken, fish, or vegetable
stock. Bouillon granules are small particles of the same substance, but they dissolve
faster. Both can be reconstituted in hot liquid to substitute for stock or broth.
Bouquet Garni
A bundle of fresh herbs (usually thyme, parsley, and bay leaf) used to add flavor to soups,
stews, stocks, and poaching liquids. It is often tied inside two pieces of leek leaf or in a
piece of cheesecloth.
Braise
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top
or in the oven. Braising is recommended for less-tender cuts of meat.
Breading
A coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables.
Breading is often made with soft or dry bread crumbs.
Brine
Heavily salted water used to pickle or cure vegetables, meats, fish, and seafood.
Broil
To cook food a measured distance below direct, dry heat. When broiling, position the
broiler pan and its rack so that the surface of the food (not the rack) is the specified
distance from the heat source. Use a ruler to measure this distance.
Broth
The strained clear liquid in which meat, poultry, or fish has been simmered with
vegetables and herbs. It is similar to stock and can be used interchangeably.
Reconstituted bouillon can also be used when broth is specified.
Brown
To cook food in a skillet, broiler, or oven to add flavor and aroma and develop a rich,
desirable color on the outside and moistness on the inside.
Butter
For rich flavor, butter is usually the fat of choice. For baking, butter is recommended rather
than margarine for consistent results. Salted and unsalted butter can be used
interchangeably in recipes; however, if you use unsalted butter, you may want to increase
the amount of salt in a recipe.
Butterfly
To split food, such as shrimp or pork chops, through the middle without completely
separating the halves. Opened flat, the split halves resemble a butterfly.
Candied
A food, usually a fruit, nut, or citrus peel, that has been dipped or cooked in sugar syrup.
Caramelize
To brown sugar, whether it is granulated sugar or the naturally occurring sugars in
vegetables. Granulated sugar is cooked in a saucepan or skillet over low heat until melted
and golden. Vegetables are cooked slowly over low heat in a small amount of fat until
browned and smooth.
Carve
To cut or slice cooked meat, poultry, fish, or game into serving-size pieces.
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Cheesecloth
A thin 100-percent-cotton cloth with either a fine or coarse weave. Cheesecloth is used
in cooking to bundle up herbs, strain liquids, and wrap rolled meats.
Chiffonade
In cooking, this French word, meaning "made of rags," refers to thin strips of fresh herbs
or lettuce.
Chili Oil
A fiery oil flavored with chili peppers that's used as a seasoning.
Chili Paste
A condiment available in mild or hot versions that's made from chili peppers, vinegar, and
seasonings.
Chill
To cool food to below room temperature in the refrigerator or over ice. When recipes call
for chilling foods, it should be done in the refrigerator.
Chop
To cut foods into smaller pieces using a knife, cleaver, or food processor.
Coat
To evenly cover food with crumbs, flour, or a batter. Meat, fish, and poultry are often
coated before cooking.
Coconut Milk
A product made from water and coconut pulp that's often used in Southeast Asian and
Indian cooking. Coconut milk is not the clear liquid in the center of the coconut, nor should
it be confused with cream of coconut, a sweetened coconut concoction often used to
make mixed drinks such as piña coladas.
Cooking Oil
Liquids at room temperature made from vegetables, nuts, or seeds. Common types for
general cooking include corn, soybean, canola, sunflower, safflower, peanut, and olive
oil. For baking, cooking oils cannot be used interchangeably with solid fats because they
do not hold air when beaten.
Couscous (KOOS-koos)
A granular pasta popular in North Africa that's made from semolina. Look for it in the rice
and pasta section of supermarkets.
Crisp-Tender
A term that describes the state of vegetables that have been cooked until just tender but
still somewhat crunchy. At this stage, a fork can be inserted with a little pressure.
Crumbs
Fine particles of food that have been broken off a larger piece. Crumbs are often used as
a coating, thickener, or binder, or as a crust in desserts. Recipes usually specify either
soft or fine dry bread crumbs, which generally are not interchangeable.
Crush
To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling
pin. Crushing dried herbs releases their flavor and aroma.
Curry Paste
A blend of herbs, spices, and fiery chilis that's often used in Indian and Thai cooking.
Curry pastes are available in many varieties and are sometimes classified by color (green,
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
red, or yellow), by heat (mild or hot), or by a particular style of curry (such as Panang or
Masaman).
Dash
A small amount of seasoning that is added to food. It is generally between 1/16 and 1/8
teaspoon. The term is often used for liquid ingredients, such as bottled hot pepper sauce.
Deep-Fry
To cook food by completely covering with hot fat. Deep-frying is usually done at 375
degrees F.
Deglaze
Adding a liquid such as water, wine, or broth to a skillet or pan that has been used to cook
meat. After the meat has been removed, the liquid is poured into the pan to help loosen
the browned bits and make a flavorful sauce.
Dip
To immerse food for a short time in a liquid or dry mixture to coat, cool, or moisten it.
Direct Grilling
Method of quickly cooking food by placing it on a grill rack directly over the heat source.
A charcoal grill is often left uncovered, while a gas grill is generally covered.
Dissolve
To stir a solid food and a liquid food together to form a mixture in which none of the solid
remains. In some cases, heat may be needed in order for the solid to dissolve.
Double Boiler
A two-pan arrangement where one pan nests partway inside the other. The lower
pan holds simmering water that gently cooks heat-sensitive food in the upper pan.
Drawn
A term referring to a whole fish, with or without scales, that has had its internal organs
removed.
Dredge
To coat a food, either before or after cooking, with a dry ingredient such as flour,
cornmeal, or sugar.
Dressed
Fish or game that has had guts (viscera) removed. In the case of fish, gills are removed,
the cavity is cleaned, and the head and fins remain intact. The scales may or may not be
removed.
Drip Pan
A metal or disposable foil pan placed under food to catch drippings when grilling. A drip
pan can also be made from heavy-duty foil.
Drizzle
To randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.
Dust
To lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar,
either before or after cooking.
Emulsify
To combine two liquid or semiliquid ingredients, such as oil and vinegar, that don't
naturally dissolve into each other.
Extracts, Oils
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Products based on the aromatic essential oils of plant materials that are distilled by
various means. In extracts, the highly concentrated oils are usually suspended in alcohol
to make them easier to combine with other foods in cooking and baking. Almond, anise,
lemon, mint, orange, peppermint, and vanilla are some commonly available extracts.
Fillet
A piece of meat or fish that has no bones. As a verb, fillet refers to the process of cutting
meat or fish into fillets.
Fish Sauce
A pungent brown sauce made by fermenting fish, usually anchovies, in brine. It's often
used in Southeast Asian cooking.
Flake
To gently break food into small, flat pieces.
Flavoring
An imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring
often does not contain any of the original food it resembles. Some common imitation
flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple,
pineapple, raspberry, rum, strawberry, and vanilla.
Food Coloring
Liquid, paste, or powdered edible dyes used to tint foods.
French
To cut meat away from the end of a rib or chop to expose the bone, as with a lamb rib
roast.
Fry
To cook food in a hot cooking oil or fat, usually until a crisp brown crust forms. To pan-fry
is to cook food, which may have a light breading or coating, in a skillet in a small amount
of hot fat or oil.
*Deep-fat fry (or French fry) is to cook a food until it's crisp in enough hot fat or oil to
cover the food.
*Oven-fry is to cook food in a hot oven using a small amount of fat to produce a healthier
product.
*Shallow-fry is to cook a food, usually breaded or coated with batter, in about an inch of
hot fat or oil.
Garlic
The strongly scented, pungent bulb of a plant related to the onion. A garlic clove is one
of the several small segments that make up a garlic bulb. Elephant garlic is larger, milder,
and more closely related to the leek. Store firm, fresh, plump garlic bulbs in a cool, dry,
dark place; leave bulbs whole because individual cloves dry out quickly.
Garnish
To add visual appeal to a finished dish.
Gelatin
A dry ingredient made from natural animal protein that can thicken or set a liquid. Gelatin
is available in unflavored and flavored forms. When using, make sure the gelatin powder
is completely dissolved.
Giblets
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
The edible internal organs of poultry, including the liver, heart, and gizzard. (Although
sometimes packaged with the giblets, the neck is not part of the giblets.) Giblets are
sometimes used to make gravy.
Ginger
The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called
gingerroot).
Glacé (glah-SAY)
The French term for "glazed" or "frozen." In the United States, it describes a candied food.
Glaze
A thin, glossy coating. Savory glazes are made with reduced sauces or gelatin; sweet
glazes can be made with melted jelly or chocolate.
Grate
To rub food, such as hard cheeses, vegetables, or whole nutmeg or ginger, across a
grating surface to make very fine pieces. A food processor also may be used.
Grind
To mechanically cut a food into smaller pieces, usually with a food grinder or food
processor.
Half-and-Half
A mixture of equal parts cream and milk. It has about 12 percent milk fat and cannot be
whipped.

Heavy Cream
Also called heavy whipping cream. Heavy cream contains at least 46% milk fat and is the
richest cream available. It can be whipped to twice its volume.
Hoisin Sauce
A sauce popular in Asian cooking that contributes a multitude of sweet and spicy flavors:
fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chilis. Look
for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets.
Hominy
Dried white or yellow corn kernels that have been soaked in lime or lye to remove the hull
and germ. It is available canned or dried. Ground hominy is used to make grits.
Honey
A thick, sticky sweetener that's produced by bees from floral nectar.
Hors d'oeuvre (or-DERV)
French term for a small, hot or cold portion of savory food served as an appetizer.
Ice
To drizzle or spread baked goods with a thin frosting.
Indirect Grilling
Method of slowly cooking food on a covered grill over a spot where there are no coals.
Usually the food is placed on the rack over a drip pan, with coals arranged around the
pan.
Juice
The natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the
process of extracting juice from foods.
Kosher Salt
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
A coarse salt with no additives that many cooks prefer for its light, flaky texture and clean
taste. It also has a lower sodium content than regular salt.
Marinade
A seasoned liquid in which meat, poultry, fish, shellfish, or vegetables are soaked to flavor
and sometimes tenderize them. Most marinades contain an acid, such as wine or vinegar.
Marinate
To soak food in a marinade. When marinating foods, do not use a metal container, as it
can react with acidic ingredients and give foods an off flavor. Always marinate foods in
the refrigerator, never on the kitchen counter. To reduce cleanup, use a plastic bag set in
a bowl or dish to hold the food you are marinating.
Mash
To press or beat a food to remove lumps and make a smooth mixture. This can be done
with a fork, potato masher, food mill, food ricer, or electric mixer.
Milk and Milk Products
Varieties include:
Buttermilk: Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been
added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar,
can be substituted in baking recipes.
Evaporated milk: Made from whole milk, canned evaporated milk has had about half of
its water removed.
Fat-free half-and-half: Made mostly from skim milk, with carrageenan for body, this
product can bring a creamy flavor to recipes without adding fat. Experiment using it in
cornstarch- or flour-thickened soup, sauce, and gravy recipes that call for regular half-
and-half.
Light cream and half-and-half: Light cream contains 18 to 30 percent milk fat. Half-and-
half is a mixture of milk and cream. Nonfat dry milk powder: When reconstituted, this
milk product can be used in cooking.
Sour cream and yogurt: Sour cream is traditionally made from light cream with a
bacterial culture added, while yogurt is made from milk with a bacterial culture added.
Both are available in low-fat and fat-free varieties.
Sweetened condensed milk: This product is made with whole milk that has had water
removed and sugar added.
Mince
To chop food into very fine pieces, as with minced garlic.
Mix
To stir or beat two or more foods together until they are thoroughly combined. May be
done with an electric mixer or a rotary beater, or by hand with a wooden spoon.
Moisten
To add enough liquid to a dry ingredient or mixture to make it damp but not runny.
Mortar and Pestle
A set that includes a bowl-shape vessel (the mortar) to hold ingredients to be crushed by
a club-shape utensil (the pestle).
Parboil
To boil a food, such as vegetables, until it is partially cooked
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Pare
To cut off the skin or outer covering of a fruit or vegetable using a small knife or a
vegetable peeler.
Pesto
Traditionally an uncooked sauce made from crushed garlic, basil, and nuts blended with
Parmesan cheese and olive oil. Today's pesto may call on other herbs or greens and may
be homemade or purchased. Tomato pesto is also available. Pesto adds a heady
freshness to recipes.
Pinch
A small amount of a dry ingredient (the amount that can be pinched between a finger and
the thumb).
Pit
To remove the seed from fruit.
Plump
To allow a food, such as raisins, to soak in a liquid, which generally increases its volume.
Poach
To cook a food by partially or completely submerging it in a simmering liquid.
Pound
To strike a food with a heavy utensil to crush it. Or, in the case of meat or poultry, to break
up connective tissue in order to tenderize or flatten it.
Precook
To partially or completely cook a food before using it in a recipe.
Preheat
To heat an oven or utensil to a specific temperature before using it.
Process
To preserve food at home by canning, or to prepare food in a food processor.
Puree
To process or mash a food until it is as smooth as possible. This can be done using a
blender, food processor, sieve, or food mill. Also refers to the resulting mixture.
Reconstitute
To bring a concentrated or condensed food, such as frozen fruit juice, to its original
strength or texture by adding water.
Reduce
To decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid
evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called
a reduction, can be used as a sauce or the base of a sauce. When reducing liquids, use
the pan size specified in the recipe, as the surface area of the pan affects how quickly the
liquid will evaporate.
Rice Noodles, Rice Sticks
Thin noodles, popular in Asian cooking, that are made from finely ground rice and water.
When fried, they puff into light, crisp strands. They can also be soaked to use in stir-fries
and soups. Thicker varieties are called rice sticks. Find in Asian markets; substitute
vermicelli or capellini for thin rice noodles, and linguine or fettuccine for thicker rice sticks.
Rind
The skin or outer coating, usually rather thick, of a food.
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Roast, Roasting
A large piece of meat or poultry that's usually cooked by roasting. Roasting refers to a
dry-heat cooking method used to cook foods, uncovered, in an oven. Tender pieces of
meat work best for roasting.
Roux (roo)
A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown
color and used for thickening sauces, soups, and gumbos.
Salsa
A sauce usually made from finely chopped tomatoes, onions, chilis, and cilantro. It is often
used in Mexican and Southwestern cuisine.
Sauté
From the French word sauter, meaning "to jump." Sautéed food is cooked and stirred in
a small amount of fat over fairly high heat in an open, shallow pan. Food cut into uniform
sizes sautés the best.
Scald
To heat a liquid, often milk, to a temperature just below the boiling point, when tiny
bubbles just begin to appear around the edge of the liquid.
Score
To cut narrow slits, often in a diamond pattern, through the outer surface of a food to
decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks.
Sea Salt
This variety of salt is derived from the evaporation of sea water. Some cooks prefer it over
table salt for its clean, salty flavor.
Sear
To brown a food, usually meat, quickly on all sides using high heat. This helps seal in the
juices and may be done in the oven, under the broiler, or on top of the range.
Section
To separate and remove the membrane of segments of citrus fruits. To section oranges,
use a paring knife to remove the peel and white pith. Working over a bowl to catch the
juice, cut between one orange section and the membrane, slicing to the center of the fruit.
Turn the knife and slide it up the other side of the section along the membrane, cutting
outward.
Shred, Finely Shred
To push food across a shredding surface to make long, narrow strips. Finely shred means
to make long, thin strips. A food processor also may be used. Lettuce and cabbage may
be shredded by thinly slicing them with a knife.
Shuck
To remove the shells from seafood, such as oysters and clams, or the husks from corn.
Sieve
To separate liquids from solids, usually using a sieve.
Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter
or sieve to remove lumps and incorporate air.
Simmer
To cook food in a liquid that is kept just below the boiling point; a liquid is simmering when
a few bubbles form slowly and burst just before reaching the surface.
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Skewer
A long, narrow metal or wooden stick that can be inserted through pieces of meat or
vegetables for grilling. If using bamboo or wooden skewers, soak them in cold water for
30 minutes before you thread them to prevent burning.
Skim
To remove a substance, such as fat or foam, from the surface of a liquid.
Snip
To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small,
uniform pieces using short, quick strokes.
Soymilk
Made of the liquid pressed from ground soybeans, soymilk can be a good substitute for
cow's milk for people who do not consume dairy products. Plain, unfortified soymilk offers
high-quality proteins and B vitamins. Substituting soymilk for regular milk is possible in
some cases, though the flavor may be affected. Experiment to see what is acceptable to
you.
Steam
To cook a food in the vapor given off by boiling water.
Steep
To allow a food, such as tea, to stand in water that is just below the boiling point in order
to extract flavor or color.
Stew
To cook food in liquid for a long time until tender, usually in a covered pot. The term also
refers to a mixture prepared this way.
Stir
To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients
from sticking during cooking, or to cool them after cooking.
Stir-Fry
A method of quickly cooking small pieces of food in a little hot oil in a wok or skillet over
medium-high heat while stirring constantly.
Stock
The strained clear liquid in which meat, poultry, or fish has been simmered with
vegetables or herbs. It is similar to broth but is richer and more concentrated. Stock and
broth can be used interchangeably; reconstituted bouillon can also be substituted for
stock.
Scrape
To use a sharp or blunt instrument to rub the outer coating from a food, such as carrots.
Thickeners
Food substances used to give a thicker consistency to sauces, gravies, puddings, and
soups.
Common thickeners include:
Flour and cornstarch: All-purpose flour and cornstarch are starches commonly used to
thicken saucy mixtures. Cornstarch produces a more translucent mixture than flour and
has twice the thickening power. Before adding flour or cornstarch to a hot mixture, stir
cold water into a small amount. You can also combine either flour or cornstarch with cold
water in a screw-top jar and shake until thoroughly blended. It is critical that the starch-
water mixture be free of lumps to prevent lumps in your sauce or gravy.
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
Quick-cooking tapioca: This is a good choice for foods that are going to be frozen
because, unlike flour- and cornstarch-thickened mixtures, frozen tapioca mixtures retain
their thickness when reheated.
Tip: When using tapioca as a thickener for crockery cooking and freezer-bound foods,
you can avoid its characteristic lumpy texture by grinding the tapioca with a mortar and
pestle before adding to the recipe.
Toast
The process of browning, crisping, or drying a food by exposing it to heat. Toasting
coconut, nuts, and seeds helps develop their flavor.
Toss
To mix ingredients lightly by lifting and dropping them using two utensils.
Vinegar
A sour liquid that is a byproduct of fermentation. Through fermentation, the alcohol from
grapes, grains, apples, and other sources is changed to acetic acid to create vinegar.
Zest
The colored outer portion of citrus fruit peel. It is rich in fruit oils and often used as a
seasoning. To remove the zest, scrape a grater or fruit zester across the peel; avoid the
pith—the white membrane beneath the peel—because it is bitter.

FOOD SAFETY
Access to sufficient amounts of safe and nutritious food is key to sustaining life and
promoting good health.
Unsafe food containing harmful bacteria, viruses, parasites or chemical substances,
causes more than 200 diseases – ranging from diarrhea to cancers.
Diarrheal diseases are the most common illnesses resulting from the consumption of
contaminated food, causing 550 million people to fall ill and 230 000 deaths every year.
Food safety, nutrition and food security are inextricably linked. Unsafe food creates a
vicious cycle of disease and malnutrition, particularly affecting infants, young children,
elderly and the sick.
Foodborne diseases impede socioeconomic development by straining health care
systems, and harming national economies, tourism and trade.
Food supply chains now cross multiple national borders. Good collaboration between
governments, producers and consumers helps ensure food safety.
Major foodborne illnesses and causes:
Foodborne illnesses are usually infectious or toxic in nature and caused by bacteria,
viruses, parasites or chemical substances entering the body through contaminated food
or water.

Foodborne pathogens can cause severe diarrhea or debilitating infections including

meningitis.

Chemical contamination can lead to acute poisoning or long-term diseases, such as

cancer. Foodborne diseases may lead to long-lasting disability and death. Examples of
unsafe food include uncooked foods of animal origin, fruits and vegetables contaminated
with feces, and raw shellfish containing marine biotoxins.
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Department of Hotel and Business Management
Philippine Regional and Asia Cuisine

Bacteria:
Salmonella, Campylobacter, and Enterohaemorrhagic Escherichia coli are among the
most common foodborne pathogens that affect millions of people annually – sometimes
with severe and fatal outcomes.
Symptoms are fever, headache, nausea, vomiting, abdominal pain and diarrhea.
Examples of foods involved in outbreaks of salmonellosis are eggs, poultry and other
products of animal origin. Foodborne cases with Campylobacter are mainly caused by
raw milk, raw or undercooked poultry and drinking water. Enterohaemorrhagic
Escherichia coli is associated with unpasteurized milk, undercooked meat and fresh fruits
and vegetables.
Listeria infection leads to unplanned abortions in pregnant women or death of newborn
babies. Although disease occurrence is relatively low, listeria’s severe and sometimes
fatal health consequences, particularly among infants, children and the elderly, count
them among the most serious foodborne infections. Listeria is found in unpasteurised
dairy products and various ready-to-eat foods and can grow at refrigeration temperatures.
Vibrio cholerae infects people through contaminated water or food. Symptoms include
abdominal pain, vomiting and profuse watery diarrhoea, which may lead to severe
dehydration and possibly death. Rice, vegetables, millet gruel and various types of
seafood have been implicated in cholera outbreaks.
Antimicrobials, such as antibiotics, are essential to treat infections caused by bacteria.
However, their overuse and misuse in veterinary and human medicine has been linked to
the emergence and spread of resistant bacteria, rendering the treatment of infectious
diseases ineffective in animals and humans. Resistant bacteria enter the food chain
through the animals (e.g. Salmonella through chickens). Antimicrobial resistance is one
of the main threats to modern medicine.

Viruses:
Norovirus infections are characterized by nausea, explosive vomiting, watery diarrhoea
and abdominal pain. Hepatitis A virus can cause long-lasting liver disease and spreads
typically through raw or undercooked seafood or contaminated raw produce. Infected food
handlers are often the source of food contamination.

Parasites:
Some parasites, such as fish-borne trematodes, are only transmitted through food.
Others, for example tapeworms like Echinococcus spp, or Taenia solium, may infect
people through food or direct contact with animals. Other parasites, such as Ascaris,
Cryptosporidium, Entamoeba histolytica or Giardia, enter the food chain via water or soil
and can contaminate fresh produce.

Prions:
Prions, infectious agents composed of protein, are unique in that they are associated with
specific forms of neurodegenerative disease. Bovine spongiform encephalopathy (BSE,
or "mad cow disease") is a prion disease in cattle, associated with the variant Creutzfeldt-
Jakob Disease (vCJD) in humans. Consuming bovine products containing specified risk
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Philippine Regional and Asia Cuisine
material, e.g. brain tissue, is the most likely route of transmission of the prion agent to
humans.

Chemicals:
Of most concern for health are naturally occurring toxins and environmental pollutants.

Naturally occurring toxins include mycotoxins, marine biotoxins, cyanogenic glycosides

and toxins occurring in poisonous mushrooms. Staple foods like corn or cereals can
contain high levels of mycotoxins, such as aflatoxin and ochratoxin, produced by mould
on grain. A long-term exposure can affect the immune system and normal development,
or cause cancer.
Persistent organic pollutants (POPs) are compounds that accumulate in the environment
and human body. Known examples are dioxins and polychlorinated biphenyls (PCBs),
which are unwanted by-products of industrial processes and waste incineration. They are
found worldwide in the environment and accumulate in animal food chains. Dioxins are
highly toxic and can cause reproductive and developmental problems, damage the
immune system, interfere with hormones and cause cancer.
Heavy metalssuch as lead, cadmium and mercury cause neurological and kidney
damage. Contamination by heavy metal in food occurs mainly through pollution of air,
water and soil.
The burden of foodborne diseases
The burden of foodborne diseases to public health and welfare and to economy has often
been underestimated due to underreporting and difficulty to establish causal relationships
between food contamination and resulting illness or death.

The 2015 WHO report on the estimates of the global burden of foodborne diseases
presented the first-ever estimates of disease burden caused by 31 foodborne agents
(bacteria, viruses, parasites, toxins and chemicals) at global and regional level.

WHO estimates of the global burden of foodborne diseases

The evolving world and food safety
Safe food supplies support national economies, trade and tourism, contribute to food and
nutrition security, and underpin sustainable development.

Urbanization and changes in consumer habits, including travel, have increased the
number of people buying and eating food prepared in public places. Globalization has
triggered growing consumer demand for a wider variety of foods, resulting in an
increasingly complex and longer global food chain.

As the world’s population grows, the intensification and industrialization of agriculture and
animal production to meet increasing demand for food creates both opportunities and
challenges for food safety. Climate change is also predicted to impact food safety, where
temperature changes modify food safety risks associated with food production, storage
and distribution.
 Easter College
Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
These challenges put greater responsibility on food producers and handlers to ensure
food safety. Local incidents can quickly evolve into international emergencies due to the
speed and range of product distribution. Serious foodborne disease outbreaks have
occurred on every continent in the past decade, often amplified by globalized trade.

Examples include the contamination of infant formula with melamine in 2008 (affecting
300 000 infants and young children, 6 of whom died, in China alone), and the 2011
Enterohaemorrhagic Escherichia coli outbreak in Germany linked to contaminated
fenugreek sprouts, where cases were reported in 8 countries in Europe and North
America, leading to 53 deaths and significant economic losses.

Food safety: a public health priority

Unsafe food poses global health threats, endangering everyone. Infants, young children,
pregnant women, the elderly and those with an underlying illness are particularly
vulnerable. Every year 220 million children contract diarrhea diseases and 96 000 die.

Unsafe food creates a vicious cycle of diarrhea and malnutrition, threatening the
nutritional status of the most vulnerable. Where food supplies are insecure, people tend
to shift to less healthy diets and consume more “unsafe foods” – in which chemical,
microbiological and other hazards pose health risks.

The Second International Conference on Nutrition (ICN2), held in Rome in November

2014, reiterated the importance of food safety in achieving better human nutrition through
healthy nutritious diets. Improving food safety is thus a key in achieving Sustainable
Development Goals. Governments should make food safety a public health priority, as
they play a pivotal role in developing policies and regulatory frameworks, establishing and
implementing effective food safety systems that ensure that food producers and suppliers
along the whole food chain operate responsibly and supply safe food to consumers.

Food can become contaminated at any point of production and distribution, and the
primary responsibility lies with food producers. Yet a large proportion of foodborne
disease incidents are caused by foods improperly prepared or mishandled at home, in
food service establishments or markets. Not all food handlers and consumers understand
the roles they must play, such as adopting basic hygienic practices when buying, selling
and preparing food to protect their health and that of the wider community.

Everyone can contribute to making food safe. Here are some examples of effective
actions:

Policy-makers can:
build and maintain adequate food systems and infrastructures (e.g. laboratories) to
respond to and manage food safety risks along the entire food chain, including during
emergencies;
foster multi-sectoral collaboration among public health, animal health, agriculture and
other sectors for better communication and joint action;
 Easter College
Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
integrate food safety into broader food policies and programmes (e.g. nutrition and food
security);
think globally and act locally to ensure the food produce domestically be safe
internationally.
Food handlers and consumers can:
know the food they use (read labels on food package, make an informed choice, become
familiar with common food hazards);
handle and prepare food safely, practicing the WHO Five Keys to Safer Food at home, or
when selling at restaurants or at local markets;
grow fruits and vegetables using the WHO Five Keys to Growing Safer Fruits and
Vegetables to decrease microbial contamination.
WHO response
WHO aims to facilitate global prevention, detection and response to public health threats
associated with unsafe food. Ensuring consumer trust in their authorities, and confidence
in the safe food supply, is an outcome that WHO works to achieve.

To do this, WHO helps Member States build capacity to prevent, detect and manage
foodborne risks by:

providing independent scientific assessments on microbiological and chemical hazards

that form the basis for international food standards, guidelines and recommendations,
known as the Codex Alimentarius, to ensure food is safe wherever it originates;
assessing the safety of new technologies used in food production, such as genetic
modification and nanotechnology;
helping improve national food systems and legal frameworks, and implement adequate
infrastructure to manage food safety risks. The International Food Safety Authorities
Network (INFOSAN) was developed by WHO and the UN Food and Agriculture
Organization (FAO) to rapidly share information during food safety emergencies;
promoting safe food handling through systematic disease prevention and awareness
programmes, through the WHO Five Keys to Safer Food message and training materials;
and
advocating for food safety as an important component of health security and for
integrating food safety into national policies and programmes in line with the International
Health Regulations (IHR - 2005).
WHO works closely with FAO, the World Organization for Animal Health (OIE) and other
international organizations to ensure food safety along the entire food chain from
production to consumption.
Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients
measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared.
Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals
so quickly and effortlessly.

Presentation Transcript

1. Cooking Terms The Language of the Recipe

 Easter College
Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
2. The Language of the Recipe • Become familiar • Terms are important tools for the cook. • Each has
its own meaning. • Achieve best results.
3. Bread Grease Brush Marinate Dredge Sift Flute Grease Techniques of: Preparation
4. Bread • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is
often dipped in a liquid such as milk or egg before coating.
5. Brush • To spread a liquid coating on a food, using a pastry brush or paper towel.
6. Dredge • To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in,
sprinkled with, or shaken in a bag with the dry ingredient.
7. Flute • To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with
your fingers to create this scalloped edge, or use a fork to “crimp” the edge.
8. Grease • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or
paper towel to spread a thin, even layer.
9. Marinate • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
10. Sift • To put dry ingredients through a sifter or a fine sieve to incorporate air. • If you don’t have a
sifter you can use a strainer or a wire whisk.
11. Techniques of: Mixing Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold in
12. Beat • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
13. Blend • To combine thoroughly two or more ingredients.
14. Combine • To mix together, usually by stirring, two or more ingredients.
15. Cream • To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
16. Cut in • To mix solid shortening with flour by cutting the shortening into small pieces and mixing until
it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.
17. Fold in To combine a delicate mixture, such as beaten egg white or whipped cream, with a more
solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the
mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on
top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
18. Knead • To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough
on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about
a quarter turn, and repeat the folding and pressing.
19. Mix To combine two or more ingredients, usually by stirring.
20. Stir To mix with a circular motion of a spoon or other utensil.
21. Whip To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and
make light and fluffy, as whipped cream or egg white
22. Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate Score
Scrape Shred Slice Sliver Trim
23. Chop To cut into small pieces
24. Core To remove the core of a fruit with a corer or paring knife
25. Cube To cut into small squares
26. Cut To divide foods into small pieces with a knife or scissors.
27. Dice To cut into very small cubes
28. Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
29. Julienne To cut food into long, thin strips.
30. Mash To crush food until it becomes smooth.
31. Mince To cut into very small pieces with a sharp knife.
32. Pare To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable
peeler or a knife.
33. Score To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from
curling during cooking.
34. Scrape To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only
the outer layer of skin.
35. Shred To tear or cut into thin pieces or strips.
36. Slice To cut food into flat pieces.
37. Sliver To cut in long, thin pieces.
 Easter College
Department of Hotel and Business Management
Philippine Regional and Asia Cuisine
38. Trim To cut away most of the fat from the edges of meat.
39. Techniques of: Cooking Bake Barbeque Baste Boil Braise Broil Brown Deep-fat fry Dot Fry Pan-
broil Pan-fry Poach Preheat Roast Saute Scald
40. Bake • To cook in an oven or oven-type appliance in a covered or uncovered pan.
41. Barbeque • To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a
highly seasoned sauce.
42. Baste • To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over
food while it is cooking. Use a baster, brush, or spoon.
43. Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
44. Braise To cook meat slowly, covered and in a small amount of liquid or steam.
45. Broil To cook under direct heat or over coals.
46. Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or
toasting.
47. Deep-fat fry To cook in hot fat that completely covers the food.
48. Dot To place small particles of a solid, such as butter, on the surface of a food.
49. Fry To cook in hot fat.
50. To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it
accumulates. To cook in an uncovered skillet with a small amount of fat. Pan-broil & Pan-fry
51. Poach To cook gently in hot liquid below the boiling point.
52. Preheat To set the oven to cooking temperature in advance so that it has time to reach the desired
temperature by the start of cooking.
53. Roast To cook by dry heat, uncovered, usually in the oven.
54. Saute To cook uncovered in a small amount of fat in a pan.
55. Scald To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food
briefly into boiling water.
56. Sear To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small
amount of fat, or the oven at a high temperature.
57. Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before
they reach the surface.
58. Steam To cook over steam rising from boiling water.
59. Steep To cover with boiling water and let stand without additional heating until flavor and color are
extracted, as for tea.
60. Stew To cook slowly and for a long time in liquid
61. Stir-fry To fry small pieces of food very quickly in a small amount of very hot oil while stirring
constantly. Use a wok or skillet.
62. Toast To brown by direct heat in a toaster or in the oven.
63. The End