8 Table 3.15 Common Cooking Terms (Continued) Garnish Grate Julienne Knead


Macerate Marinate Mince Pare


Pan-broil Parboil


Poach Purée


Reduce Render


Roast Roux


Sauté Scald


Scallop Shred


Sear


Simmer Steam


Whip


An edible item used to decorate a dish or the process of decorating it. A garnish can be as small and simple as a sprig of parsley, as ornate as a small vegetable sculpture, or as substantial as the starch and vegetables on the plate used to garnish the meat.


To produce small bits or shavings of a food by rubbing on a grater or using a food processor.


Used to describe food that has been cut into matchstick-like pieces 1/8 of an inch thick and 1½ to 3 inches long.


To develop the gluten in dough by hand or with a kneading attachment on a mixer. When done by hand, it is folded, pressed down, and turned 1/4 turn repeatedly until it becomes smooth and pliable.


To soak fruit or vegetables in liquid. To soak meat in a seasoned liquid.


To finely chop food. To cut the skin from fruit or vegetables.


To cook meat on the stovetop using an uncovered skillet and very little or no fat. Each side of the meat is browned and fat is poured off during cooking.


To partially cook food in water that is already at a rolling boil. A large quantity of water is used so that the food does not interrupt the boiling.


To completely cook a food in liquid just below boiling, usually in a covered pot. To process cooked food or soft raw food in a blender.


To cook a liquid food over high heat, allowing the water to evaporate.


One process is to melt fat off of meat during cooking, with the cooked meat being the product. Another is to separate pieces of tissue from meat fat by heating and then straining it. This prepares the fat as well as the crisped tissue for other uses.


To cook food, usually meat, in the oven without it sitting in liquid. A thickening agent using equal weights of fat and flour.


To cook food in a small amount of fat at a temperature high enough to quickly sear it. This is done in an open skillet with constant stirring motion.


To cook food (usually milk) just below boiling, usually at about 185°F. To cook food in a cream sauce in the oven.


To process food into long bits and pieces, either by hand or with a grater.


To quickly brown food (usually meat) and seal in the juices by placing it on a very hot cooking surface. The surface of the food should be relatively dry, and depending on its natural fat content, little or no fat is used.


To cook food or have food immersed in liquid below boiling usually between 130° and 185°F. To cook food in direct contact with steam, either over boiling water or in a pressure cooker.


To process food rapidly with a spoon, whisk, or mixer. The utensil is swept up and down to incorporate air. This is the same as beating when the object is to thoroughly blend ingredients. Depending on the recipe, whipping may refer to lengthening the process and greatly increasing the volume of the food by incorporating a large quantity of air, as in whipped cream.


SUPPLEMENTAL MATERIAL


Foodservice Management—By Design


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