9 COOKING TERMS

A presentation from group 6

(Stew, Stir, Stir-fry, Toast, Whip, Sift, Simmer, Steam,
Sterilize)
 STEW
■ To stew is to slowly cook food, which results in a soup-like
food called a stew. To stew also means to brood angrily. If
you cook something slowly, like beef or vegetables, you stew
it. The result of stewing is also called stew, which is usually
chunky, like a thick soup.
■ A long, slow method of cooking where food is cut into pieces
and cooked in the minimum amount of liquid, water, stock or
sauce. The food and the cooking liquid are served together.
 STIR
■ To move one's hand or an implement
continuously or repeatedly through (a liquid
or other substance) in order to cool, mix,
agitate, dissolve, etc., any or all of the
component parts: to stir one's coffee with a
spoon.
 STIR - FRY
■Is a Chinese cooking technique in
which ingredients are fried in a
small amount of very hot oil while
being stirred in a wok.
 TOAST
■Cook or brown (food, especially
bread or cheese) by exposure to
a grill, fire, or other source of
radiant heat.
 WHIP
■ The process of beating an ingredient
vigorously to incorporate air, which makes
the ingredient frothy. For example, egg
whites are whipped until they form stiff
peaks and heavy cream is transformed
into whipped cream.
 SIFT
■ The preparation procedure of passing a dry
ingredient such as flour or sugar through a
mesh bottom sieve. This process combines air
with the ingredient being Sifted, making it
lighter and more uniform in texture, which
improves the baking or food preparation
process.
 SIMMER
■ Simmering is a food preparation technique
in which foods are cooked in hot liquids kept
just below the boiling point of water (which is
100 °C or 212 °F at average sea level air
pressure), but higher than poaching
temperature (higher than 71–82 °C or 160-
180°F).
 STEAM
■ Works by boiling water continuously, causing it to
vaporize into steam; the steam then carries heat
to the nearby food, thus cooking the food. ... Such
cooking is most often done by placing the food
into a food steamer, typically a circular container
made of metal or wood and bamboo.
 STERILIZE
■to destroy microorganisms in or
on, usually by bringing to a high
temperature with steam, dry
heat, or boiling liquid.
fin