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. lifehacker.com/a-beginners-guide-to-the-most-confusing-cooking-terms-1459836282 cookthink.com/reference/46/What_does_it_mean_to_julienne reluctantgourmet.com/how-to-blanch-foods/ by ASSURANT culinaryarts.about.com/od/glossary/g/poaching.htm reluctantgourmet.com/the-secret-to-great-saute/ bhg.com/recipes/how-to/cooking-basics/how-to-saute/ ASSURANT Solutions thekitchn.com/the-difference-between-braisin-71988