TO COOK SOMETHING USING EXTREMELY HOT WATER
WHAT IS BOILING
A DISH OF PASTA AND CHEESE SAUCE, TRADITIONALLY USING MACARONI AND CHEDDAR, BAKED IN A CASSEROLE OR SOMETIMES COOKED ON A STOVETOP
WHAT IS MAC AND CHEESE
ONE POUND HAS __ OUNCES
WHAT IS 16 OUNCES
TO BEAT FOOD WITH A MIXER TO INCORPORATE AIR AND PRODUCE VOLUME, OFTEN USED TO CREATE SALAD DRESSINGS, SAUCES, AND A TYPE OF FLUFFY CREAM.
WHAT IS TO WHIP
A EAST ASIAN DISH CONSISTING OF SMALL BALLS OR ROLLS OF VINGER-FLAVORED COLD COOKED RICE SERVED WITH A GARNISH OF RAW FISH, VEGETABLES, OR EGG.
WHAT IS SUSHI
THE ABBREVIATION FOR A POUND
WHAT IS LB
DOUBLE TROUBLE!!
TO FINELY DIVIDE FOOD INTO UNIFORM PIECES SMALLER THAN DICED OR CHOPPED FOODS, PREPARED USING A CHEF'S KNIFE OR FOOD PROCESSOR
WHAT IS MINCING
A CRESCENT-SHAPED ROLL MADE OF SWEET FLAKY PASTRY, OFTEN EATEN OFR BREAKFAST
WHAT IS A CROISSANT
THE AMOUNT OF TEASPOONS IN A TABLESPOON
WHAT IS 3
TO COOK FOOD QUICKLY OVER RELATIVELY HIGH HEAT, LITERALLY MEANING "TO JUMP" AS THE FOOD DOES WHEN PLACED IN A HOT PAN.
WHAT IS TO SAUTE
DOUBLE TROUBLE!!
A SOUTH AMERICAN DISH OF SEASONED EAT WRAPPED IN CORNMEAL DOUGH AND STEAMED OR BAKED IN CORN HUSKS.
WHAT IS A TAMALE
THE PROCESS OF ADDING COOKING ALCOHOL SUCH AS BRANDY, COGNAC, OR RUM TO A HOT PAN TO CREATE A BURST OF FLAMES.
WHATS IS FLAMBYING
A DISH, COMMONLY ASSOCIATED WITH FRENCH CUISINE, CONSISTING OF EDIBLE SNAILS.
WHAT IS ESCARGOT