Chapter 12 Recipes and Work Plans
237
12-3 (Continued)
drain. To remove liquid from a food product.
dredge. To coat a food by sprinkling it with or dipping
it in a dry ingredient such as fl our or bread crumbs.
dress. To prepare a food for cooking.
dust. To lightly sprinkle the surface of a food with
sugar, fl our, or crumbs.
elevate. To lift a food off the fl oor of a microwave
oven to allow microwaves to penetrate the food from
the bottom as well as from the top and sides.
fl ake. To break fi sh into small pieces with a fork.
fl our. To sprinkle or coat with fl our.
fl ute. To make grooves or folds in dough.
fold. To incorporate a delicate mixture into a thicker,
heavier mixture with a whisk or silicone spatula using
a down, up, and over motion so the fi nished product
remains light.
fricassee. To cook pieces of meat or poultry in butter
and then in seasoned liquid until tender.
fry. To cook in a small amount of hot fat.
garnish. To decorate foods by adding other attractive and
complementary foodstuffs to the food or serving dish.
glaze. To apply a liquid that forms a glossy coating.
grate. To reduce a food into small bits by rubbing it
on the sharp teeth of a utensil.
grease. To rub fat on the surface of a cooking utensil
or on a food itself.
grill. To broil over hot coals or to fry on a griddle.
grind. To mechanically break down a food into a fi ner
texture.
hull. To remove the outer covering of a fruit or
vegetable.
julienne. To cut food into thin, stick-sized strips.
knead. To work dough by pressing it with the heels
of the hands, folding it, turning it, and repeating each
motion until the dough is smooth and elastic.
marinate. To soak meat in a solution containing
an acid, such as vinegar or tomato juice, that helps
tenderize the connective tissue.
mash. To break a food by pressing it with the back of
a spoon or masher or forcing it through a ricer.
melt. To change from a solid to a liquid through the
application of heat.
mince. To cut or chop into very fi ne pieces.
mix. To combine two or more ingredients into one
mass.
mold. To shape by hand or by pouring into a form to
achieve a desired structure.
panbroil. To cook without fat in an uncovered skillet.
panfry. To cook in a skillet with a small amount of fat.
parboil. To boil in liquid until partially cooked.
pare. To remove the stem and outer covering of a
vegetable or fruit with a paring knife or peeler.
peel. To remove the outer layer.
pit. To remove the seed(s) of a fruit or vegetable.
poach. To cook over or in a simmering liquid.
preheat. To heat an appliance to a desired
temperature about 5 to 8 minutes before it is to be
used.
punch down. To push a fi st fi rmly into the top of
risen yeast dough.
puree. To put food through a fi ne sieve or a food mill
to form a thick and smooth liquid.
Glossary of Food Preparation Terms (Continued)
Flute
Mince
(Continued)