Cooking Terms

(Blank)

100

Beat 

To thoroughly mix ingredients and incorporate ___air____ using a spoon, ___wire whisk_____ ____cooking whips_____, mixer, or food processor with an up-and-down and circular motion

200

Blend

To stir or mix ingredients until they are thoroughly combined and ______smooth______

300

Fold

To blend a ______delicate______ mixture into a heavier one, using a ____rubber_____ ____scraper______, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light

400

Cut-in

To combine flour and solid fat by _____cutting_____ the fat into tiny pieces using a _____pastry_____ ____blender______, two forks or knives, or the hands

500

To blend or mix two or more ingredients

Combine

100

Mix

To combine two or more ingredients into one mass by ______stirring______ or beating them

200

Sift

To reduce dry ingredients to finer particles, add ____air____ to dry ingredients, or combine dry ingredients by putting them through a _____sifter_____

300

stir

To mix using a spoon or wire whisk with a ______circular or sideways______ motion

400

Toss

To lightly mix ingredients by tumbling them with _____tongs_____ or a large fork and spoon

500

To work a ball of dough with the ____heels______ of the hands repeating press, fold, and turn motions until the dough is smooth and _____elastic_____ 

Knead

100

Whip

To beat quickly and ______steadily______ by hand, wire whisk, or mixer to ________combine________ air and to make a mixture light and fluffy

200

Bake

To cook in an _____oven_____ with dry, hot air

300

Broil

To cook uncovered under a ______direct______ heat source

400

Grill

To ____cook_____ over hot coals or on a _____rack_____

500

To cook meat, fish, or poultry ______evenly ______ in an oven with dry, hot air

Roasting

100

Barbeque

To roast slowly on a rack or spit over hot coals or some other direct heat source and _____baste_______ with a spicy sauce

200

Boil

To cook food in hot liquid, _____2120F_____, having bubbles that rise to and break on the surface of the liquid

300

Braise

To cook large pieces of meat or poultry slowly over _____low_____ heat in a ______small______ amount of hot liquid in a tightly covered pan 

400

Simmer

To cook food in liquid that is just ______below______ the boiling point

500

To cook food in a pan using vapor produced by a ______boiling______ liquid

steam

100

Deep-fry

To cook food by completely ____immersing____ in hot fat; also known as French frying

200

Fry

To cook food in a small amount of hot fat. 

300

Sauté

To lightly brown or cook food in a ______small______ amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor. 

400

Stir Fry

To cook bite-sized small pieces of food quickly over _____high______ heat in a small amount of fat while ______sirring______ constantly. 

500

To turn on an appliance or oven to a desired temperature about ____5-10 mins____ minutes before the food is to be placed in it

Preheat