Reading Recipes

Cutting Terms

100

Rub food on a grater to make very fine particles

Grate

200

Cute into thin flat pieces

Slice

300

Put food through a blender, food processor, food mill, or strainer so that it becomes a smooth, thick mass

Puree

400

Use a peeler or paring knife to cut a very think layer of peel from fruits or vegetables.

Pare

500

Make lengthwise cut with a knife, then cut across to make pieces that are all the same size, 1/2 inch or more apart

Cube

Mixing Terms

100

Use a spoon or wire whisk with an over-and-over motion; a rotary beater; or an electric mixer. While ____________different ingredients together, continue until the mixture is smooth. 

Beating

200

Mix ingredients together thoroughly until they're completely uniform. You can use a spoon, wire whisk, or electric blender.

Blend

300

Use a wooden or metal spoon and a circular or figure-8 motion. ___________may be done to combine ingredients or to distribute heat evenly.

Stir/stirring

400

This usually refers to combining shortening/butter and sugar. Beat them together using a spoon, rotary beater, or electric mixer until soft, smooth, and creamy.

Cream

500

Tumble a mixture, such as a salad, very lightly with a spoon and 

Toss

Cooking Terms

100

When a liquid is heated to __________, bubbles constantly rise to the surface and break.

Boil/boiling

200

Turn on an appliance, such as an oven or electric skillet, ahead of time so that it will be at the right temperature when you it in the food.

Preheat

300

Cook food briefly until the surface turns brown. Yoo can ____________food in a skillet with a little hot fat, in the oven, or in a broiler. Use the method called for in the recipe.

Brown

400

A ______________liquid isn't quite hot enough to boil. Bubbles form slowly and break before they reach the surface

Simmer/simmering

500

What are the two cooking terms in this recipe?

Preheat & Bake

Other Recipe Terms

100

Refrigerate food until cold

Chill

200

To brush or pour liquid over food as it cooks. __________________keeps food from drying out. Melted fat, sauces or meat drippings may be used

Baste/basting

300

Remove excess liquid by pouring it off or by placing food in a strainer or colander.

Drain

400

Some recipes call for a ______________pan. Spread a think layer of unsalted shortening/butter or use a cooking spray

Grease/greased

500

To decorate a food or dish with a small, colorful food such as a lemon slice or parsley 

Garnish