Failed It Culinary Terms | Baamboozle - Baamboozle

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Back Restart

A little more than 1/8 of a teaspoon

Dash

Cut into 1/2 to 1 inch blocks.

Cube

About 1/16 of a teaspoon.

Pinch

Cut into irregular size pieces.

Chop

Foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches

Batonnet

Flat, usually thin pieces of food cut from a larger piece.

Slice

Cut into pieces 1/8 x 1/8 x 1/8 inch

Brunoise

To cut food into thin, stick-sized strips 1/8 x 1/8 x 3 inches

Julienne

Foods that are blended to a smooth consistency

Puree

To cut into extremely small, irregular pieces.

Mince

To beat food rapidly to incorporate air, such as cream with the mixer, whisk or fork.

Whip

Working solid shortening into dry ingredients using a pastry cutter or knives.

Cut in

Putting two mixtures together by gently using a spatula to flip one and over another

Fold

Cooking food, especially pasta, so as to still be firm when bitten.

Al Dente

Fry quickly in a small amount of hot fat

Sauté

Remove the outer skin from fruits or vegetables by putting in boiling water and then cold water

Blanch

Cutting food into small blocks about 1/4 inch in size.

Dice

To work and press dough with the palms of the hands to develop- gluten in the flour

Knead

An iron tripod placed placed on a counter to protect if from a hot plate

Trivet

Cooking foods in a low heat. Just below the boiling point.

Simmer

To finely slice or shred leafy vegetables or herbs by rolling leaves together then slicing

Chiffonade

To make shallow cuts in the surface of a food, such as bread or meat.

Score

Final dough-rise step before baking.

Proof

Cut or tear in small, long, narrow pieces

Shred