Show:
Cutting Styles
Mixing Styles
Oven Cooking Styles
Stove Cooking Styles
Miscellaneous
100
To cut into 1/4 inch cubes
What is Dice
100
To mix ingredients together with a circular and down motion
What is Beat
100
To cook by dry heat, usually in an oven
What is Bake
100
To cook in liquid at boiling temperature
What is Boil
100
To moisten food while it's cooking to add flavor
What is Baste
200
To cut food into thin, stick-sized strips
What is Julienne
200
To beat rapidly to incorporate air and increase volume
What is Whip
200
To cook in liquid and simmer on the stove or in the oven
What is Braise
200
To cook in a small amount of hot fat in a skillet
What is Stir-Fry
200
To turn the surface of a food brown by placing it under a broiler or quickly cooing it in hot fat
What is Brown
300
To cut or chop into very fine pieces
What is Mince
300
To combine solid fat with flour using a pastry blender
What is Cut-in
300
To heat an over, broiler, toasted oven to a desired temperature before using appliance
What is Pre-heat
300
To cook in liquid just below the boiling point
What is Simmer
300
To cook in a large amount of hot fat
What is Deep-Fry
400
To cut into thin, broad pieces or slices, such as carrot rounds
What is Slice
400
To soften solid fats by adding a second ingredient (such as sugar)
What is Cream
400
To cook meat or poultry by dry heat, usually in an over
What is Roast
400
To cook in a closed pot with only enough water to generate steam
What is Steam
400
To put through a sieve to reduce to finer particles
What is Sift
500
To reduce food into small bits by rubbing it on sharp teeth of a grating tool
What is Grate
500
To work dough by pressing it with heels of the hand, folding and turning it, repeating each motion until dough is smooth and elastic
What is Knead
500
To cook under direct heat in a broiler or over hot coals
What is Broil
500
To cook foods quickly in a small amount of hot fat over high heat
What is Saute
500
To incorporate a delicate mixture into a thicker mixture
What is Fold