Show:
COOKING
CUTTING
MIXING
PREPARATION
AND MORE...
100
to cook in hot fat such as grease
What is fry?
100
to cut into small pieces
What is chop?
100
to mix ingredients with an over-and-over motion
What is beat?
100
to refrigerate a food until it is completely cold
What is chill?
100
to cook with dry heat, usually in an oven
What is bake?
200
to heat a liquid until bubbles rise constantly to the surface
What is boil?
200
to cut into very small pieces
What is mince (or dice)?
200
to blend ingredients until soft and smooth, such as butter with sugar
What is cream?
200
to rub a surface with fat, such as shortening, oil, or butter
What is grease?
200
to heat a solid food, such as butter, until it becomes a liquid
What is melt?
300
to cook meat or poultry in the oven by dry heat
What is roast?
300
to remove a thin layer of skin or peeling from fruits and vegetables with a small knife
What is pare?
300
to press and fold dough with the hands until it is smooth
What is knead?
300
to bring a heating unit, such as an oven, to a certain temperature before using it
What is preheat?
300
to cook over boiling water
What is steam?
400
to cook in a small amount of fat
What is saute?
400
to break food into small pieces by rubbing it against a slotted surface
What is grate?
400
to mix ingredients lightly
What is toss?
400
to add salt, pepper, herbs, and other spices to a food
What is season?
400
to cook by direct heat
What is broil?
500
to cook in liquid that is just below the boiling point
What is simmer?
500
to cut into long, thin strips
What is julienne?
500
to combine shortening and dry ingredients with a pastry blender or two knives
What is cut in?
500
to place a coating over a food, such as cornflakes or bread crumbs
What is bread?
500
to soak food in a sauce before cooking to make it more tender and flavorful
What is marinate?