Enter Title

Dry Heat

100

The term used for cooking bread, cookies, cakes, and casseroles.

BAKE 

200

Cooking large cuts of meat or vegetables, usually in the oven.

ROAST

300

Cooks food quickly under direct heat at high temperatures.

BROIL

400

Cooks food directly over a heat source. The outside of the meat is seared quickly with this method.

GRILL

500

This dry-heat cooking method uses very high heat to quickly brown the surface of food, helping lock in flavor before finishing it another way.

Searing 

Moist Heat

100

Cooking food such as pasta in heated water that creates large bubbles that rise to the surface and break.

Boil 

200

Technique of heating a liquid, such as a soup, to create bubbles that break the surface, then reducingthe heat so the liquid barely ripples.

Simmer 

300

The technique of cooking food over boiling water, not in it.

STEAM 

400

A gentle, moist-heat cooking method where food is submerged in simmering liquid such as water or broth and cooked at a low temperature. 

Poach 

500

To partially cook fruits or vegetables in boiling water or steam to preserve them for freezing or processing. 

Blanch 

Reading a Recipe

100

This part of the recipe tells me how much one person should eat.

Serving Size 

200

This part of the recipe tells me what I need to do in step by step order

Directions or Instructions 

300

This part of the recipe tells me what food I need to make the recipe 

ingredients 

400

This tells me how much my recipe will make 

Yield 

500

What is the first thing you should do when you have a recipe?

Read the ENTIRE recipe 

Measurements

100

Name this abbreviation: 

c

cup

200

Name this abbreviation: 

t or tsp

teaspoon 

300

Name this abbreviation: 

T or Tbsp

Tablespoon 

400

Name this abbreviation: 

oz. 

ounce 

500

Name this abbreviation: 

lb

pound 

Cooking Terms

100

This method of cooking is used to cook foods using more than one method. 

Combination Cooking Method 

200

Cooking foods in a skillet with a small amount of fat over low to medium heat.

Saute 

300

Food is immersed in hot fat and cooked until done.

Deep Fat Frying 

400

In this appliance, the broiler will typically have its own section. 

Gas Oven (range or appliance) 

500

The lowest temperature at which foods can be safely cooked. This ensures that all bacteria have been killed. 

Minimum Internal Temperature