Foods Terms 7th

Column 1

100

T or F: In order to be successful in the kitchen, you must know the meanings of all the terms in your recipe. 

True

200

to spread a thin layer of fat on baking pan to prevent sticking 

grease

300

to mix butter and sugar until smooth

cream

400

to cut into even slabs 

slice

Column 2

100

to remove excess liquid by placing food in a colander or strainer 

drain

200

to mix ingredients using a circular motion

stir

300

to cook in a small amount of fat

fry

400

to separate foods into large and fine shreds, zest, and curls

grate

Column 3

100

to cook a liquid until bubbles rise and break the surface

boil

200

to turn the oven heat on before baking 

preheat

300

to cook in the oven with dry heat

bake

400

to stir two or more ingredients so they are combined 

blend 

Column 4

100

T or F: In this class, you should follow the recipe directions. Don't try and change the techniques. 

True 

200

to cook over boiling water

steam 

300

to gently combine two mixtures by cutting down through the center, across the bottom of the bowl, and up and over the top

fold

400

to cut the outside surface off a fruit or vegetable 

pare

Column 5

100

to add heat to change a food from a solid to a liquid 

melt 

200

to heat just below boiling 

simmer

300

to cook in a small amount of fat over high heat to brown the surface 

brown

400

to make a mixture smooth by stirring rapidly 

beat