Title: Glossary of Cooking Terms 4
Categories: Info
Yield: 1 Text

Pare - Sieve

PARE: To remove the thin outer layer of foods using a paring knife or a vegetable peeler.

PEEL: To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.

POACH: To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.

POT ROAST: To cook meat slowly by moist heat in a covered pot. The meat is first browned, then braised either on top of the stove or in the oven. Pot roasting is good for tougher cuts of meat which require longer cooking times to break down connective tissue.

POUND: Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can be done using a small frying pan as well. First place the piece of meat between two pieces of plastic wrap or wax paper.

PUREE: To grind or mash food until completely smooth. This can be done using a food processor or blender or by pressing the food through a sieve.

QUADRILLER: To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars which brown the surface of the food. Very hot skewers may also be used to mark the surface.

REDUCE: To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.

RICE: To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.

ROAST: To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.

SAUTE: To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy.

SCALD: To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed.

SCALE: To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler.

SEAR: To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.

SEASON: 1. To add flavor to foods. 2. To coat the cooking surface of a new pot or pan with vegetable oil then heat in a 350xF oven for about an hour. This smoothes out the surface of new pots and pans, particularly cast-iron, and prevents foods from sticking.

SEED: To remove the seeds from fruits and vegetables.

SHRED: To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.

SIEVE: To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into the strainer to remove as much liquid and flavor as possible.

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