CULINARY CUTTING TERMS RECIPES

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CULINARY CUTTING TERMS [WITH IMAGES] | WHAT’S FOR DINNER?

From whatsfordinner.com

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25 COMMON COOKING TERMS, EXPLAINED | ALLRECIPES

Jul 20, 2020 · If your recipe doesn't specify a size, a good rule of thumb to follow is that small dice is 1/8 inch, medium dice is 1/4 inch, and large dice is 1/2 inch. Mince is the tiniest cut, basically referring to the smallest pieces you can create. It's commonly used on garlic, herbs, and ginger.
From allrecipes.com

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a mixer or food processor. Cream . To beat ingredients, such as shortening and sugar, combining until soft and creamy. Cut-in . To mix solid shortening with dry ingredient(s) by cutting and mixing with a pastry blender or two knives until the solid shortening is broken into small pieces and is completely covered with the dry ingredient mixture. Flute
From rcampus.com

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GLOSSARY OF COOKING TERMS | BETTER HOMES & GARDENS

Apr 02, 2020 · To cook food in hot cooking oil or fat, usually until a crisp brown crust forms. Pan-frying uses enough oil to lightly coat the bottom of the skillet. The surface of the food browns and, if coated, turns crisp. To deep-fat fry (or French fry) is to cook food until it's crisp in enough hot fat or oil to cover the food.
From bhg.com

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101 CULINARY, COOKING, FOOD TERMS AND DEFINITIONS EVERY ...

Culinary Terms: E-H E. Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool
From pos.toasttab.com

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DICTIONARY OF COOKING TERMS - RECIPE IDEAS, PRODUCT ...

From goodhousekeeping.com

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25 CULINARY TERMS EVERY FOODIE SHOULD KNOW | WHAT'S FOR ...

From whatsfordinner.com

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DEFINITIONS OF BASIC CULINARY TERMS | CIA CULINARY SCHOOL

Aug 06, 2012 · The stem is inserted in the food, producing an instant temperature read-out. julienne. Vegetables, potatoes, or other items cut into thin strips; 1/8 inch by 1/8 inch by 1 to 2 inches/3 mm by 3 mm by 25 to 50 mm is standard. Fine julienne is 1/16 inch by 1/16 a inch by 1 to 2 inches/ 1.5. kasha.
From blog.ciachef.edu

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GLOSSARY OF COOKING TERMS | BETTER HOMES & GARDENS

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A BEGINNER'S GUIDE TO THE MOST CONFUSING COOKING TERMS

Nov 07, 2013 · Chopped: Chopped usually means to cut your vegetables into large squares. Generally, this means 1/2 to 3/4-inch pieces, but a recipe may tell you exactly how big to make those chunks. Chopping ...
From lifehacker.com

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AN A-Z OF COOKING TERMS - SPOONS OF FLAVOR

Sep 14, 2020 · Chop: To cut foods into fine or coarse cut pieces, usually specified by the recipe. Coat: To cover a food with or dipping it into an ingredient such as flour, egg, breadcrumbs, or sauce. Cream: To beat ingredients solid fat until soft, smooth and fluffy. Cube: Cut food into small pieces, usually about ? to ½ inch.
From spoonsofflavor.com

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UNDERSTANDING BASIC COOKING TERMS: CHOPPING AND BOILING ...

Mar 21, 2012 · Chop: Chopping means to cut food into (more or less) bite-sized pieces using the quick, heavy blows of a knife. If a recipe calls for something to be finely chopped, the pieces should be smaller than bite sized, and if it calls for roughly chopped, they should be slightly bigger. Cube: Cubing something means to cut into little cubes, from about ...
From huffpost.com

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A COMPLETE LIST OF COOKING TERMS IN OUR FOOD AND COOKING ...

To cut food into small pieces with a knife. Clarify. To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities. Coat. To cover food on all sides with flour, crumbs or batter. Coddle. To cook food (especially eggs) slowly in water just below the boiling point. Cool.
From cookingnook.com

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AN A-Z OF COOKING TERMS | CRUSH MAGAZINE ONLINE

May 06, 2021 · Recipes can sometimes be a minefield of terms, jargon and foreign words that lead even the most gifted cook to question everything they know. We’re here to put an end to all the confusion and have compiled a comprehensive A-Z of cooking terms to help you out.
From crushmag-online.com

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THE A TO Z CULINARY TERMS EVERY CHEF MUST KNOW

Jun 07, 2017 · F: Fillet – Removing the bones of a side cut of fish.. Frenching – Refers to the trimming and cleaning of bones of lamb racks and poultry.. Flambe – Creating flames by addition of brandy or other alcohol, adds depth of flavor.. Foie Gras – French cooking term for liver of geese, duck or other poultry flattened out.. Fondant – A sugar coat made for decorating cakes, pastries.
From gordanladdskitchen.com

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BASIC COOKING TERMS | KITCHEN CHARTS - RECIPE GOLDMINE

Basic Cooking Terms. Au jus - To serve with the natural juices or gravy.. Bake - Cook by dry heat in an oven; or to cook pancakes on a griddle.. Baking sheet - Good baking sheets (also called cookie sheets) are thick, and the best are insulated. Nonstick baking sheets can make life easier. Baking (Pizza) stone - It is best to bake pizza and bread directly on a hot surface, and a baking stone ...
From recipegoldmine.com

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RECIPE TERMS AND DEFINITIONS FLASHCARDS | QUIZLET

Start studying recipe terms and definitions. Learn vocabulary, terms, and more with flashcards, games, and other study tools. ... to cut into very small pieces. pare. to remove a thin layer of skin or peeling fruits and veggies. ... to soak food in a sauce before cooking to make it more tender or more flavorful.
From quizlet.com

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HUGE LIST OF CULINARY TERMS & DEFINITIONS - OVER 500 ...

Finger food served before the meal to whet the appetite; the term is often used synonymously with the term hors d’ oeuvre. 2. The first course of a meal, usually small portions of hot or cold foods intended to whet the appetite; also know as a starter.
From howtocookgourmet.com

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TOURNÉE CUT - DEFINITION AND COOKING INFORMATION ...

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches. Some prefer to slice off the ends so they are flat, while others may wait until the food is ...
From recipetips.com

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FRENCH COOKING TERMS ALL CHEFS SHOULD KNOW | COOKSTR.COM

Confit: A confit is a term for slow cooking in oils and fats, like a low-temperature version of frying."Confit" comes from the French word for "to prepare." Cuisson: "Cuisson" is simply the French word for "baking" and is used by chefs to refer to the quality of the bake or the cooking process and the skill of the chef. Something that is overcooked or undercooked would not have a good cuisson.
From cookstr.com

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BASIC CUTTING TECHNIQUES TO KNOW AND ... - SODELICIOUS RECIPES

Feb 02, 2018 · 5 basic cutting techniques you should know. 1. The chop. This is the more “loosey-goosey” type of cutting you’ll use in the kitchen. As basic cutting techniques go, it's informal and it requires cutting the food into irregular pieces – but keep them small, between three-quarters of an inch and one quarter, for a finer experience.
From sodelicious.recipes

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WHAT DOES THAT MEAN?! COOKING TERMS DEFINED - HOW TO: SIMPLIFY

Aug 27, 2009 · Bread: To coat foods to be sauteed or deep-fried with flour or a breadcrumb mixture to create a crust. Broil: To cook with a direct heat source, usually a gas flame or an electric coil above the hood. Clarify: To make a liquid clear by removing sediments and impurities; to melt far and remove any sediment.
From howto-simplify.com

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