2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every chef should be aware of the meaning of the most important culinary terms. This way you will prepare the food quickly without wasting time searching for the meanings of the terms.
Blanching - culinary processing of the products in boiling water, where they stay for no more than a few minutes, without allowing them to be boiled.
Cooking - culinary treatment of products in water at a boiling point of one hundred degrees.
Baking - baking in dry and sometimes humid hot air at a certain temperature.
Steam cooking - culinary processing of products in a metal sieve with the lid closed over boiling water, or by using a special steamer.
Frying - preparation of food by immersion in hot fat. Frying is done in a deep fryer or pan, as well as in a saucepan in which the sieve is dipped with the products, which are then drained of fat.
Breading - rolling products in flour or a special breading mixture. Double breading - the products are rolled in flour or breading mixture, then in eggs, again in flour or breadcrumbs.
Choking - preparation of the products under a lid in their own sauce or with the addition of water or other liquid. Products with or without fat can be stewed.
Passing - grinding the products to a puree using a blender. It can also be made with the help of a colander, through which the pre-cooked products are rubbed with the help of a spoon.
Construction - turning the clear soup into a thick one with the help of yoghurt or fresh milk and eggs. Only egg yolks can be used. The milk is beaten with the eggs and a little of the hot soup is poured into it in a thin stream so that it does not cross. Then the building is returned to the soup with constant stirring and it is not allowed to boil.
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Blanching The products are placed for a short time in boiling water, which is usually salted. This method of heat treatment is used to make it easier to peel some fruits and vegetables. A number of products are frozen in the same way, and in some cases vinegar or fat can be added to the water, depending on what we are trying to achieve.
Frequently Used Terms In Cooking
I know that most of us know what all the terms I will explain here mean, but there are others who do not understand some of the terms written in our recipes. This article is addressed to novice cooks. So, let's start with the larding of meat - this is a process in which small incisions are made in the meat with a knife and various spices and bacon are added to them, which protects it from drying out.
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Chicken livers Chicken livers are recommended food for children and pregnant women. The reason is the large amounts of easily digestible iron. As you know, in order to fill the deficiency in the body, it must be taken together with vitamin C.
Basic Cooking Terms You Need To Know
- Aspic - a fir-like mass obtained from a strong broth with the addition of gelatin. - Beefsteak - a thick slice of fillet meat, cut crosswise. Fry or grill. - Béchamel - light milk sauce made from butter, flour and milk. - Blanching - products such as vegetables, fruits, fish, etc.
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