Ratatouille
In the Kitchen
Cooking Terms
Abbreviations
Eggs
100

What kind of rodent was Remy in "Ratatouille"?


Rat

100

I am used to measure small amounts of dry and liquid ingredients

Measuring Spoons

100

To cook in an oven with the heat source coming from the bottom burner

Bake

100

Ounce

Oz

100

Crack an egg, whisk with salt, then cook in melted butter, stirring slowly to make large fluffy curds.

Scrambled

200

What name does Linguini give Remy?


Little Chef

200

I am used to remove cookies from a baking sheet or turn pancakes

Spatula

200

To cut into small pieces with a knife or chopper

Chop

200

Cup

C

200

Add a splash of vinegar to enough simmering water to cover an egg. Crack an egg and gently slide it into the water. Cook until the whites set up, then scoop out with a slotted spoon and drain on paper towel.

Poached

300

What is the name of the chef whose cooking program Remy watches?


Gusteau

300

I help make well-shaped muffins and little cakes

Muffin Tin


300

To cut food (Such as garlic) as finely as possible

Mince

300

Teaspoon

Tsp

300

Crack into butter over medium heat, covering once the whites turn opaque. Cook for 4 more minutes

Sunny Side Up

400

What job is Remy given in the rat colony?


Food Checker

400

I am used to cut small foods

Paring Knife

400

To brown or cook in a skillet with a small amount of fat turning food often

Saute

400

Tablespoon

Tbsp

400

Cover eggs with cold water, bring to boil, cover, shut off heat and let sit for 2-8 minutes. Crack off the end, and scoop out the inside with a spoon.

Hard-Boiled 

500

How does Remy control Linguini's actions?


By pulling his hair in the right direction

500

I am used to brush on butter or sauces

Pastry Brush

500

To use a tool to remove or separate lumps out of dry ingredients, such as flour

Sift

500

Pound

lb
500

Crack eggs into butter over medium heat, flip over once the whites turn opaque and cook for 1 more minute.

Over Easy

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