COOKING TERMS
NAME THE DISH
MEASUREMENTS
100

TO COOK SOMETHING USING EXTREMELY HOT WATER

WHAT IS BOILING

100

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

100

ONE POUND HAS __ OUNCES

WHAT IS 16 OUNCES

200

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

200

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

200

THE ABBREVIATION FOR A POUND

WHAT IS LB

300

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

300

A CRESCENT-SHAPED ROLL MADE OF SWEET FLAKY PASTRY, OFTEN EATEN OFR BREAKFAST

WHAT IS A CROISSANT

300

THE AMOUNT OF TEASPOONS IN A TABLESPOON

WHAT IS 3

400

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

400

DOUBLE TROUBLE!!

A SOUTH AMERICAN DISH OF SEASONED EAT WRAPPED IN CORNMEAL DOUGH AND STEAMED OR BAKED IN CORN HUSKS.

WHAT IS A TAMALE

500

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 

500

A DISH, COMMONLY ASSOCIATED WITH FRENCH CUISINE, CONSISTING OF EDIBLE SNAILS.

WHAT IS ESCARGOT