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1. Charles Mc Jones E. Arquion
Grade 8 – Saint Philip
1. Basic Cooking Terms
Bake
to cook by dry heat usually in an oven
Barbecue To roast meat slowly on a spit rack or rack over heat basting frequently with a seasoned sauce.
Beat
To make mixture smooth by lifting it over and over
quickly with a big beating stroke or to incorporate air
through the mixture.
Blend
To mix two or more ingredients together until well
combined.
Boil
To cook in water or liquid in which bubbles rise
continually and break on surface
Broil
To cook over, under, or in front of hot coals or a gas or
electric burner, or other form of direct heat.
Brown
To bake, dry, or toast a food until the surface is brown.
Brush
To coat food with butter, margarine, or egg - using a
small brush.
Cook
To prepare food by applying heat in any form.
Cream
To beat sugar and fat together until fluffy
Cut in
To cut fat into flour with two knives or pastry blender
until it is distributed in small particles throughout the
mixture.
Chop
To cut into small pieces.
June 27, 2013

2. Dice
To cut into very small cubes.
Flour
To sprinkle or coat with a powdered a powdered
substance, usually with crumbs or seasonings.
Fold-in
To mix ingredients by gently turning one part over
another with a spatula
Garnish
To ornament food - usually with another colorful food before serving to add eye appeal.
Grate
To finely divide food in various sizes by rubbing it on a
grater with sharp projections.
Knead
To work dough with the "heel" of the hands, using a
pressing motion, accompanied by folding and stretching
until smooth and elastic.
Mince
To cut or chop food as finely as possible.
Peel
To remove or strip off the skin or rind of some fruits
and vegetables.
Roll
To flatten to a desired thickness by using a rolling pin.
Saute
To cook in a small amount of fat.
Season
To add salt, pepper, or other substances to food to
enhance flavor.
Simmer
To cook below the boiling point, bubbles form slowly
and break on the surface.
Steam
To cook in the steam generated by boiling water.
Stir
To mix by using circular motion, going around and
around until blended

3. Toss
To mix ingredients lightly without mashing or crushing
them.
Whip
To beat rapidly to introduce air bubbles into food.
Applied to cream, eggs, and gelatin.
2. Types of Menu
TYPES OF MENU
In a restaurant, there are two different types of menus which
are differentiated by the manner in which they are served and priced.
A menu may be a la carte or table d'hôte.
A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la
carte is offered, from which one can choose the items one wants to
eat.
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte in French;
so foods chosen from a bill of fare are described as à la carte,
"According to the board."
In an a la carte menu all items are cooked to order including
the sauces that are made with wine, cream or mustard. Depending
on the dish chosen by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the preparation might
take. An extensive a la carte menu is impressive but involves a huge
amount of mise-en-place.

4. 3. Kitchen, Tools, and equipments