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Cooking Terms for Beginner Chefs

COOKING • TERMS . Common cooking terms you've always wanted to know but were too afraid to ask. Cuts CHOPPED DICED MINCED Large squares (generally 1/2 to 3/4 inch) Small chops (1/4 to 1/8 inch) Cut as small as you can with a knife. SLICED JULIENNED A vertical cut down the length of the food. Unless the recipe specifies, you can cut as thick or thin as you like. Cut into long, thin matchstick-like strips (1/16 to 1/8 inch). measurene ts DASH PINCH 1/8 teaspoon 1/6 teaspoon SMIDGEN 1/32 teaspoon Technjques BLANCHING /blan(t)SH•¡NG/ A technique used to cook veggies just enough without leaving them mushy or discolored. Prepare an ice bath (put water and ice into a large bowl or clean sink). Heat a large pot of water to a rolling boil, about 1 gallon per pound of food to be blanched. 3 Add salt to the water. The water should be very salty. 4. Immerse the food in the boiling water until cooked. 5 Transfer food to the ice bath to quickly cool. Once cool, remove food from ice bath and pat dry. BAKING vs. BROILING VS. Surrounding your food with a consistent temperature on all Exposing your food to direct heat (much like a grill). You set your food directly under the heat at the top of the oven to cook it quickly. Typically a sides. Entire oven reaches an even temperature. broiler reaches around 550°F. POACHING /põCH•iNG/ Involves cooking something in liquid between 140°F to 180°F. Typically refers to delicate items such as eggs or fish. Bring the poaching liquid* to a boil on the stove. Add whatever you're poaching to the pot. Liquid should cover it by about one inch. 3 Reduce heat to just below simmer. Liquid shouldn't be bubbling, but surface will appear to ripple. 4 Cook thoroughly. Typically stock or broth but may vary based on your recipe. BRAISING Vs. STEWING Both use slow, moist heat to tenderize beef for a more flavorful dish. Small, uniform pieces of beef are completely. (a.k.a. "pot roasting") Large cuts of beef are partially submerged in liquid. submerged in liquid. SAUTÉ /sô'tā| A French term meaning "to jump," sautéing involves cooking uniformly cut ingredients at a high heat, often without letting them sit in the pan too long. Cut ingredients uniformly to ensure they cook evenly. 2 Add 2 to 3 teaspoons of oil to sauté pan. 3 Preheat pan on medium-high. Add ingredients. Cook thoroughly, keeping ingredients in constant motion. Reduce heat to medium. fixed. by ASSURANT ASSURANT Solutions

Cooking Terms for Beginner Chefs

shared by byougmanstudios on Apr 26
Cooking terms made simple. Confused by what blanching or poaching means? This will make it clear.




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