COOKING TERMINOLOGY N - S

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

N

O

P

Pate - Spread of ground , seasoned meat, poultry or fish or vegetables, serve hot or cold.

Poach - To cook food over low heat in simmering liquid.

Preheat - To bring an oven, broiler or pan to the desired temperature before putting in the food.

Punch Down - To strike a risen dough with a fist.

Q

Quarter - To cut into 4 equal parts.

R

Roast - To cook meat or poultry uncovered in oven.

Rub - To subject to or as if to the action of something moving especially back and forth with pressure and friction.

S

Sauté - To brown food in little oil or fat.

Scald - To bring food near to boiling.

Score - To cut shallow slits or gashes in food.

Season - To add salt, pepper or other herbs and spices to enhance flavor.

Seeded - To remove seeds of vegetables and/or fruits.

Sop up - take up as if with a sponge or paper towel