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Recipe and Cooking Terms
Transcript of Recipe and Cooking Terms
Bake/Roast: dry-heat cooking methods used to cook food in dry air
Baste: using liquid to make the food you are cooking moist
Beat: to stir a liquid rapidly
Blend: To mix at least two ingredients together utilizing a spoon, an electric blender, or a beater
Boil: heating a liquid until bubbles appear on the surface or also cooking food in a liquid that is boiling
Bread: to coat food with bread crumbs or other crumbs
Broil: to cook food directly above or below/underneath a heat source
Brown: to cook rapidly over high heat. This causes the outside of the food to turn brown but the inside stays moist.
Brush: to apply liquid, such as butter that is melted, with a pastry of basting brush to the outside of a food like meat
Chill: to refrigerate foods or store at refrigeration temperatures
Chop: to cut food into small pieces by using rapid, heavy blows of a knife or cleaver
Cream: to beat an ingredient (or more) until the ingredient(s) is/are creamy and soft
Cube: to cut food into cubes that are 1/2 inch
Cut in: to combine/mix a solid fat that is cold with one or more dry ingredients until they combine to form little particles
Dice: To cut food into really small cubes
Drain: to take away the liquid or fat from the food. Another definition is to "blot greasy food" on paper towels
Dredge: to cover lightly food that is going to be fried so that the food browns
Fold-in: to combine an airy and light mixture like eggs to a heavy mixture using a rubber spatula
Garnish: to decorate or accompany s plate/dish with a garnish (an edible accompaniment).
Knead: to combine/mix and to work a dough so that the dough becomes flexible and cohesive
Marinate: to soak a food like meat in a marinade (a seasoned liquid)
Mash: to crush a food so that it becomes a smooth mixture
Mince: to cut food into very little pieces, smaller pieces than when you chop
Mix: to combine two or more ingredients
Pare: to take out the thin outer layer of foods using a paring knife
Peel: to remove the skin from a food like a fruit or vegetable
Preheat: to heat something like an oven before actually cooking the food
Puree: To grind food until it is completely smooth
Reconstitute: to restore a dehydrated food to its original form by adding water
Sauté: to cook food rapidly in a small quantity of oil on a sauté pan or skillet
Shred: to cut food in narrow strips
Sift: to move dry ingredients through a sifter so that the larger pieces of the ingredients are removed
Sear: to brown meat rapidly by exposing it to really high heat
Simmer: to cook lightly using liquid until small bubbles start surfacing
Toss: to turn pieces of food over many times in order to mix the ingredients very well
Whip: to beat ingredients and add air to them in order to make them lighter, fluffier and have more volume
Stir: to mix an ingredient or more in a circular motion and pattern with a spoon or other tool
Slice: to cut into thin slices that are consistent in thickness
Steam: to cook by placing the food on a rack or other tool such as a steam basket over boiling or simmering water so that the steam/water vapor cooks it