Baking & Cooking Techniques
To heat a food so that the liquid gets hot enough for bubbles to rise and break the surface
What is Boil
To cut into square, chunky pieces, roughly the same size
What is Chop
Used to scrape foods from the edge of bowls
What is a Rubber Scraper/Spatula
To turn oven on ahead of time so that it is at the desired temperature when needed
What is Preheat
The amount when you half a 1/2 cup
What is 1/4 cup
To cook in liquid over low heat (low boil) so that bubbles just begin to break the surface
What is Simmer
To strip off the outside skin from a fruit, vegetable or shrimp
What is Peel
A knife used to peel vegetables or fruit
What is a Paring Knife
The number of servings that a recipe will make
What is Yield
The recipe term abbreviation for Tablespoon
What is T. or tbsp
To cook under direct heat
What is Broil
To cut into 1/4 inch cubes
What is Dice
A tool that forces dry ingredients through a fine, mesh screen. eg) powdered sugar or flour
What is a Sifter
The two main pieces of information a recipe should give you
What are Ingredients and Directions
The number of teaspoons in a tablespoon
What is 3
To cook quickly in a little oil, butter, or margarine
What is Saute
To cut or chop into very fine pieces, smallest possible
What is Mince
A deep bowl with holes in it to allow liquid to drain through
What is a Colander
The term used to scrape the excess off the top when measuring dry ingredients
What is level
The number of ounces in a cup
What is 8
To cook meat or poultry by dry heat, usually in an oven
eg) turkey
What is Roast
To cut into thin, broad pieces, such as carrot rounds
What is Slice
A tool used to crush garlic
What is a (garlic) Mincer or Press
To soak food, such as chicken, in a liquid to add flavour
What is Marinate
The recipe abbreviation for pound