T.L.
E Cookery 9
Glossary of terms
A bain-marie
Also known as a water bath or double
boiler.
Aeration
(whisking) Air is incorporated into a
mixture, which produces a considerable
increase in volume. This method may
be used for cold soufflé or mouse.
Baking
Involves applying dry heat to a food
item.
Bain-Marie
(Water bath) cooking containers of
mixture are placed in a larger baking
tray half full of water to be cooked in the
oven. This allows for a more gentle
cooking process to avoid curling
mixture.
Basic Meringue
A light foamy mixture of whipped egg
white and casters sugar which is baked
in the oven and served cold.
Barbeque
To cook food by grilling it over a wood
or charcoal fire.
Batter
A mixture of dry and liquid ingredients
with a pouring consistency.
Balance Mange
A French milk pudding or custard
usually flavored with.
Blend
To mix two or more ingredients together
until informally combined.
Boiling
The temperature of the liquid is brought
up to 100°c and maintain to cook the
food item.
Bread
Food product made of flour, sugar
shortening salt and liquid leavened
Broil
Cooking food with a radiant hot source
place above the food.
Brush
To use a brush to spread a thin coal of
butter or oil on food.
Butter
A semi solid fat made by churning
cream and contain 80%of milk fat.
Canapes
Hors d’ oeuvre’s consisting of a small
pieces of bread or toast often cut in a
decorative slope, garnished with a
savory spread or topping.
Chiffonade
A finely shredded usually lettuce.
Chill
To refrigerate to reduce the temperature
food.
Cold storage
The process of preserving perishable
food on a larger scale by means of
refrigeration.
Contamination
The state of being contaminated.
Cooling/chilling
Some cold desserts need to be
refrigerated prior to service to set the
item and enhance taste and
appearance such desserts may include
mouse, trifle, crème caramel and jellies.
Creaming
Beating together sugar and fat until the
mixture is creamy in color with a fluffy
texture .This method is used for
sponge-based pudding and some
cheese fillings.
Cut
To divide food material with a knife or
scissors in any desired sheet.
Dusting
Icing sugar or cocoa powder may be
finely sprinkled over the surface of a
dessert to improve the appearance.
Dessert
The last course of a meal usually sweet
such a pies cakes, chocolate, pudding,
and fruits.
Deep fry
Submerging stuff in hot oil or fast.
Egg based
These dessert use an egg custard base,
bread and butter pudding, zabaglione is
another example of an egg base
dessert that uses yolks, sugar and
marsala.
Egg custard
Milk is thickened with egg yolks to firm
custard on baking this dish is served
cold.
Filling
Fruits, nuts, cheese or other mixtures
may be used to fill pies, tarts, fruits,
crepes or cariole molds.
Filling
Mixtures of ingredients placed between
slices of bread.
Flans
Tins are lined with sweet short pastry,
which is filled with fruit and topped with
a fruit glaze.
Freeze
To renders water in the food from liquid
to solid.
Fruit based
Any dessert where fruits is the main
ingredient, for example, fruit salad, fruit
compote or fruit flummeries.
Fry
Too cook food in a small amount of fat
Garnishing wrapping To draw, fold a cover sandwich.
Glazing
This process results in an attractive
shiny surface. To do this you can brush
over a thin layer of heated jam,
thickened fruit juice, sugar syrup or
gelatin solution.
Grate
To shred food into small pieces with the
use of a greater.
Grill
Cooking food over direct heat.
Hot soufflés
These dessert are based on a firm
meringue base and may incorporate
chocolate, fruit or cheese and is further
flavored with alcohol or vanilla.
Hygiene
Condition and practices followed to
maintain health including sanitation and
personal cleanliness.
Jellies
Made from fruit juice, sugar.
Layering
Placing in layers over or under another
bread.
Loaf
A term used to describe a piece of
bread.
Mayonnaise
An emulsion of oil, egg yolk, vinegar,
mustard and sometimes seasoning,
used as a dressing a spread or base’s
for additional sauces.
Mix To combine ingredients so as to blend
them together.
Mis’en place (Pronounced mee2 en pals) is a French
phrase which means “putting in place”
in set up. It is used in professional
kitchens to refer to organizing and
arranging the ingredients (e.g., cuts of
meat, relishes, sauces, par-cooked
items, spices freshly chopped vegetable
and other components) that a cook will
require for the menu items that he or
she expects to prepare during his/her
shift.
Molding
Forming into desired shapes.
Molded creams
A cold custard cream is mixed with
other flavored to form the basis of a
molded dessert.
Molding
Placing the mixture into a particular
shape of from.
Packing method
Used for making packages.
Pancakes and crepes
A basic mixture, which when pan-fried
can be served with a sauce or filling.
Pan frying
Large to medium size item cook in a
pan or skillet with a little bit of fat
Peeling
Apples, pears and pineapple that may
be used for a pie or tart need to be
peeled in preparation for the final
product.
Pies and tarts
These pastry cases are often filled with
fruit or may be filled with nuts such as
pecan pie.
Perishable
Liable .to fast decay
Piping
Trimming edges.
Piping
Egg white is beaten stiffly to from a firm
peak, which may then be piped into
shapes such as shells a nests. The
mixture must be firm enough to its
shape on the tray when baked. This
method used for meringues
Poaching
The temperature of the liquid is
maintained just below boiling point.
Poach
To cook something in a liquid 160-180°f.
Portioning
Dividing into serving sizes.
Pour
To pour a mixture into a pan.
Portioning If you are making a number of dessert
from a large quantity of mixture, it is
important to portion the mixture
accurately so that each pudding looks
the same, cold desserts that may be
portioned include individual jellies,
mouse, crème caramels and summer
pudding. Hot desserts that may be
portioned include soufflé, individual pies
or puddings or fillings for crepes and
pancakes.
Provolone
Is an Italian cheese that originated in
castile, shapes varying from 10 to 15
cm (3.93-5.90 in) long.
Pureeing
A food processor, blenders or sieve is
used to transform fruit into a smooth
pulp or sauce. This method is used for
the fillings of flans and fruit based coulis
(sauces).
Refrigerate
To keep cool.
Roll
To dredge.
Roast
A method of dry heat cooking
uncovered.
Sanitation
The maintenance of a clean food
worker’s in order to prevent food borne
illness and food contamination.
Sabayon
Is an Italian dessert, or sometimes a
beverage, made with egg yolks, sugar
and sweet wine?
Sandwich
One or two pieces of bread with a filling
Shred/Grate
To rub food against a greater in a
circular motion or back and forth to cut
into fine pieces.
Shredded
To cut into strip
Slice
To cut across flat pieces, to cut into
even slices.
Slicing
Fruits such as apples; peas and
peaches may be sliced before being
placed into a pie.
Sponge based Desserts which have a sponge base
can be steamed or baked and can be
flavored with a variety of ingredients
including chocolate, jam, honey, lemon,
orange, cheese, fruits pulp, or a syrup,
such as tread.
Spread
To cover with a thin layer as to spread
butter or mayonnaise on bread.
Spreading
Spreading butter or mayonnaise on
bread when making sandwiches.
Steaming
Involves placing a covered basin of
mixture above boiling water so that
steam may be used to cook to product.
Stir
To move a spoon round and round in a
bowl to mix ingredients.
Stuffed To fill sandwiches with various filling.
Toast
To brown by direct heat as to toast
bread.
Trifle
Sponge cake soaked in fruit juice or
cherry, layered with fruit salad and
custard. Trifle may be decorated with
whipped cream, glace, cherries or nuts.
Trim
To remove the parts of a food that are
not needed for preparation.
Turning out or de molding
This is involves turning the dessert out
of a mold or basin. When turning out the
dessert, take care to not damage the
shape of the item food.
Whisking
Incorporating air into the mixture to
make it lighter and fluffier, ex. a hot
soufflé.
Wraps
Made with soft flat breads folded or
wrapped.
PROJECT
IN
COOKERY 9
GLOSSARY OF TERMS
SUBMITTED BY:
MISS. GERYL B. REQUILLO
SUBMITTED TO:
MRS. CRISTINA SOTEN
Subject teacher
PROJECT
IN
COOKERY-9
GLOSSARY OF TERMS:
Submitted by:
Elleja Jhane Escobar
Submitted to:
Mrs. Cristina SOten
Subject teacher
February 17, 2020
To whom it my concern:
Good day!
Please excuse me for being absent from the class
today because I have tooth ache, stomach ache, head ache,
fever, cough, flue, lost vowel movement (LBM) and not
feeling well.
Hooping for your kind consideration.
Thank you and more power.
___________________ __________________
Parent / Guardian Student
WIATING FOR ALL
