Cooking terms (9) Cutting terms 5 Mixing terms 9 Preparations7 (2024)

FAQs

What is combining terms in cooking? ›

Cut in. To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs.

Different ingredients and raw food items are chopped or cut into different sizes and shapes and then they are mixed together in presence of heat and some other ingredients which makes the the cooking of these food items tastier and healthier.

Steam – to cook by the vapor produced when water is heated to the boiling point.

Combine. To stir two or more ingredients with a spoon, or to beat on Low speed with a mixer, until mixed together.

BLEND: to mix two or more ingredients together thoroughly. Tools: mixing spoon, wire whisk, rotary beater, electric mixer. BRAISE: to cook meat slowly covered and in a small amount of liquid or steam.

To cut-in is the technique of incorporating a fat, such as butter, into a dry ingredient, typically flour, in a way that leaves little lumps or pieces of the fat whole within the mix.

Cutting is used for the size reduction of large to medium sized parts of food material; knives, blades, cleavers or saws are usually used for the cutting. Cutting is an important operation in meat and fish processing.

What is mixing of food? ›

Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods.

Blending and mixing processes in the food industry comprise similar operations, with terms that are often used interchangeably. Each indicates the combining of two or more components of a given food item.

Dice means to cut foods into small 1/4" squares using a sharp kitchen knife. These pieces should be as even as possible, usually for appearance's sake.

When a liquid changes into vapour at a temperature below its boiling point, the process is referred to as evaporation. Evaporation is a surface phenomenon in which particles from the surface gain enough energy to overcome the forces of attraction present in the liquid and change into the vapour state.

Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). It is also known as "subcritical water" or "pressurized hot water".

Adding like terms is a fundamental concept in algebra. Coefficients are the numbers in front of variables, and they can be added when the variables are the same. For example, 2x + 3x equals 5x. When dealing with different variables, such as x and y, add them separately, resulting in expressions like 5x + 9y.

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats.

Examples of dry-heat methods are broiling, grilling, roasting, baking, sautéing, and frying. The two most commonly joined methods of dry- and moist-heat cooking are searing and simmering. These two methods create the two classic styles of combination cooking: braising and stewing.