Cooking Terms

4. to cook on low heat and below the boiling point, where small bubbles form slowly.
5. To cut into cube-shaped pieces.
7. Dry heat method in which foods are cooked at a high temperature by heat radiating from an overhead source.
8. Working dough with your hands to develop the gluten.
9. To mix two or more ingredients together until combined.
10. Mixing method where foods are vigorously beaten to incorporate air, most often with a whisk or electric mixer.
12. To beat sugar and fat (such as butter) together until soft, creamy, and fluffy.
13. To add salt, pepper, or other substance to enhance flavor.
15. To cook over dry heat created (usually by burning wood or charcoal), and seasoning and flavoring meat with a rub or sauce.
20. To melt and clarify fat from cooked meat.
21. Browning food quickly over high heat in order to lock in flavors and juices; usually just a preparation step (further cooking is required).
22. To heat oven to the correct temperature prior to baking.
23. Acts as a thickener for sauces and soups; consists of equal parts flour and fat (such as butter or oil).
24. Dry heat method where foods are cooked in hot fat.
25. To cut into smaller pieces.

1. A combination cooking method in which foods are browned in hot fat, then covered and slowly cooked in liquid over low heat.
2. To soak food in seasoned liquid, in order to tenderize and flavor food prior to the cooking process.
3. To incorporate fat or flour with two knives, or a pastry blender, until it is distributed in small particles throughout the food mixture.
4. moist heat method where heat is transferred from steam to food being cooked. Food is placed in a basket about boiling water, and then covered.
6. To cook in a very high temperature of water or liquid, in which rapid bubbles rise continually and break on the surface
9. to cook by dry heat, usually in an oven
11. to grind or mash cooked fruits or vegetables until they are smooth.
14. To cook food in a small amount of fat, in a pan.
16. Brief, partial cooking of food in boiling water, followed by an ice bath to stop the cooking process.
17. Mixing method where ingredients are gently incorporated with hand tools, usually in a circular motion.
18. To heat gently and gradually by slowly adding a hot liquid to a substance such as eggs; raises temperature without curdling.
19. To make a mixture smooth and add air by lifting it over and over quickly with a rapid stroke, using a mixer or handheld utensil.
20. cooking liquid (ex: sauce) until the quantity reduces through evaporation.