Show:
Cooking Terms 1
Cooking Terms 2
Cooking Tools 1
Cooking Tools 2
Cooking Term/Tools
100
Make a mixture smooth by stirring rapidly
What is BEAT
100
Remove the center of a fruit
What is CORE
100
To measure small amounts of ingredients
What is MEASURING SPOONS
100
To serve soups or stews
What is LADLE
100
Heat to just below boiling
What is SIMMER
200
Cook a liquid until bubbles rise continuously and break the surface
What is BOIL
200
Mix ingredients using a circular motion until well-blended
What is STIR
200
To lift or turn food without piercing them
What is TONGS
200
mix ingredients ina hot liquid
What is WOODEN SPOON
200
Mix foods lightly using a lifting motion with two forks
What is TOSS
300
Cut into small pieces with a knife
What is CHOP
300
Beat rapidly and make light and airy (example: egg whites, whipping cream)
What is WHIP
300
To flatten dough
What is ROLLING PIN
300
To measure dry, or solid ingredients
What is DRY MEASURING CUPS
300
Blend with a spoon or electric mixture until fluffy, light, and well-blended (example: sugar, butter)
What is CREAM
400
Work or press dough with the palms of the hands
What is KNEAD
400
Spread a thin layer of shortening or oil on a baking pan
What is GREASE
400
To remove food from a liquid
What is COLANDER / STRAINER
400
Placed on top of the counter to cut or chop
What is CUTTING BOARD
400
Level dry ingredients like flour, sugar. May also use to froat a cake
What is METAL SPATULA
500
Heat to just below boiling
What is SIMMER
500
Cook in a small amount of fat
What is Saute
500
To beat or blend ingredients
What is WHISK
500
To scrape the mixing bowl
What is RUBBER SPATULA
500
Mix shortening and flour with a pastry blender or two knives
What is CUT IN