Show:
Baking Terms
Knife Terms
Cooking Terms I
Cooking Terms II
Cooking Terms III
100
To cook by dry heat, usually in an oven.
What is Bake
100
To cut into small pieces
What is Chop
100
To prepare food by applying heat in any form.
What is Cook
100
To bake, dry or toast a food until the surface is brown.
What is Brown
100
To mix by using a circular motion, going around and around until blended.
What is Stir
200
To mix ingredients by gently turning one part over with a spatula or rubber scraper
What is Fold In
200
To cut into very small cubes.
What is Dice
200
To flatten to a desired thickness by using a rolling pin.
What is Roll
200
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
What is Barbeque
200
To add salt, pepper or other substances to food to enhance the flavor.
What is Season
300
To sprinkle or coat with a powdered substance, usually with crumbs or seasoning.
What is Flour
300
To finely divide food into various sizes by rubbing it on a grater with sharp projections.
What is Grate
300
To coat food with butter, margarine, or egg using a small brush.
What is Brush
300
To cook in water or liquid in which bubbles rise continually and break on surface.
What is Boil
300
To cook in the steam generated by boiling water.
What is Steam
400
To beat sugar and fat together until fluffy.
What is Cream
400
To remove or strip off the skin or rind of some fruits and vegetables.
What is Peel
400
To cook over, under, or in front of hot coals or a gas or electric burner, or any other form of direct heat.
What is Broil
400
To ornament food - usually with another colorful food - before serving to add eye appeal.
What is Garnish
400
To beat rapidly to introduce air bubbles into food. Applied to cream, eggs and gelatin.
What is Whip
500
To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout he mixture.
What is Cut In
500
To cut or chop food as finely as possible.
What is Mince
500
To work dough with the "heel" of the hands using a pressing motion, accompanied by folding and stretching until smooth and elastic.
What is Knead
500
To cook in a small amount of fat.
What is saute
500
To cook below the boiling point, bubbles form slowly and break on the surface.
What is Simmer