| Cooking Terms F - M |
| Flake |
To break lightly into small pieces.
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| Fricassee |
To cook by braising, usually applied to fowl or rabbit.
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| Fry |
To cook in hot fat. Cooking in a small amount of fat is called pan frying or sautéing; in a 1- to 2-inch layer of hot fat is called shallow-fat frying; in a deep layer of hot fat is called deep-fat frying.
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| Garnish |
To decorate with small pieces of colorful food.
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| Glaze |
To coat with a thin sugar syrup cooked to crack stage. When used on pie or bread, the mixture may be thickened slightly.
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| Grate |
To rub on a grater that separates the food in various sizes of bits or shreds.
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| Knead |
To work and press dough with the palms of the hands, turning a small amount after each push.
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| Lard |
To insert strips of fat in gashes made in meat, or to place slices of fat on top of uncooked lean meat or fish for flavor, or to prevent dryness.
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| Marinate |
To allow a food to stand in a liquid – usually French dressing or mixture of oil and vinegar- to soften or add to the flavor.
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| Melt |
To liquefy by heat.
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| Mix |
To combine ingredients, usually by stirring.
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More Cooking Terms
Bake - Dredge
Pan-Broil - Roast
Saute - Truss
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