Show:
Cooking Terms
Cooking Terms II
Kitchen Equipment
Equipment II
Measurments
100
To cook in an oven with dry heat
What is bake
100
Used to separate lettuce so it does not brown
What is tear
100
Small knife used to peel foods
What is a paring knife
100
Has a wide triangular blade used for chopping a multitude of foods. Multi-functional
What is chef's knife
100
How many teaspoons are in a tablespoon
What is 3
200
To put a liquid, such as melted butter or sauce on top, while cooking
What is baste
200
Term used to cover in flour
What is dredge
200
Used for draining liquid from larger foods such as pasta
What is colander
200
Wire mesh that separates liquids from food; usually has small fine holes. Used to dust powdered sugar or to sift flour
What is strainer
200
What is half of 2/3 c.
What is 1/3 c.
300
To pour boiling liquid over food or to cook just before boiling
What is scald
300
To beat quickly to add air
What is whip (then watch me nae nae) Ill give you double points to do the dance :)
300
used with knives to protect counter and knife while cutting
What is cutting board
300
A tool used to take off the outer surface of vegetables and fruits
What is vegetable peeler
300
How many cups are in one pint
What is two
400
To cut into pieces 1/2" big
What is dice
400
To mix together a fat (butter) and sugar until light and fluffy
What is cream
400
used to drain liquid from pasta, or vegetables
What is colander
400
Used to level or frost cakes
Straight edge/metal spatula
400
How should you measure brown sugar?
What is packed in a dry measuring cup
500
To cut into very little pieces
What is mince
500
To mix in solid fat into flour using pastry blender
What is cut-in
500
Has a small bowl at the end of a long handle used for serving liquid foods
What is ladle
500
Used to scrape the inside of a bowl or cotainer
What is a rubber scraper
500
What is the method for measuring a liquid?
What is on a level-surface at eye level