Here are some common terms that will help you as you make your way through learning the basics in the kitchen. Go through and study them as you will be taking a quiz in this unit.
a la king served in rich cream sauce usually seasoned with mushrooms, green peppers, and pimento
a la mode served in style, served with ice cream
au gratin food mixed with cream or white sauce and topped with crumbs, grated cheese , or both; browned in the oven under the broiler
baste to spoon liquid over food while it is cooking, prevents from drying out and adds flavor
bouillon clear meat broth, may be made with bouillon cubes
bread to coat with bread crumbs alone or to first coat with beaten egg or milk, then in crumbs
condiment seasoning served at the table
consommé a clear stock soup , usually served double strength
cream to soften and make creamy by beating with mixer. You do this when combining the butter and sugars in making cookies.
cut in to combine solid shortening with flour by repeated cuts through both substances, using two knives in a scissor fashion or a pastry blender
dash a few sprinkles from a shaker about ¼ tsp
dredge to coat with flour or a mixture of seasoning and flour or bread crumbs
fold to gently mix ingredients with a down, over, up, over motion. Ex. Egg whites are often folded into waffle mix to make them light and fluffy.
garnish to decorate one food with another
hors d’ oeuvres a French term pronounced “or derv”, meaning an assortment of appetizers or dainty “finger foods.”
julienne to cut into long, thin strips
knead to work dough by stretching, folding, and pressing it with palms of hands to develop strands of gluten and make dough smooth and elastic.
lukewarm not hot or cold—approximately 95-100 degrees
marinate to let food stand in a mixture to improve the flavor and texture, which usually contains vinegar and some spices
mince to chop food very fine with a chopper or sharp knife
parboil to partially cook food in boiling water, then continue cooking in a different method like grilling
puree to blend food in a blender till smooth
sauté to lightly brown or cook in small amount of fat in skillet
scallions another term for green onions
simmer to reduce the heat from boiling—full bubbles—to a low heat to continue the bubbles, to let the flavors blend
