Show:
Cooking Terms I
Cutting Food
Cooking Terms II
Cooking Terms III
Cooking Terms IV
100
This tool is ideal for slicing, dicing, and chopping.
What is a knife?
100
To cut in to small square pieces
What is a cube?
100
To cook by heat usually in an oven.
What is bake?
100
To mix rapidly.
What is beat?
100
To incorporate two or more ingredients.
What is blend?
200
To emerge in rapidly boiling water.
What is blanch?
200
To cut solids into pieces with a knife.
What is chop?
200
To moisten foods during cooking.
What is baste?
200
To combine ingredients usually by stirring.
What is mix?
200
To soften a fat by blending.
What is cream?
300
To sprinkle or coat with flour.
What is dredge?
300
To cut food into irregular pieces.
What is dice?
300
To cook or brown food in fat.
What is saute?
300
To flavor and moisten food.
What is marinade?
300
To beat rapidly to incorporate air.
What is whip?
400
To bring to a temperature below boiling.
What is scald?
400
To cut into tiny pieces.
What is mince?
400
To cook by dry heat in an oven.
What is roast?
400
To remove impurities from liquids.
What is skim?
400
To put ingredients in sifter.
What is sift?
500
To work and press the dough to get gluten.
What is gluten?
500
To cut or shred into narrow pieces.
What is shred?
500
To cut narrow grooves in food.
What is score?
500
To cut or tear into narrow pieces.
What is shred?
500
To cook slowly in low heat.
What is simmer?