Cooking Terms

2. To cook food in an oven surrounded with dry heat.
4. Method of gently mixing ingredients.
5. Is to cook food quickly in a minimum amount of fat over relatively high heat.
6. The process of removing impurities from a liquid such as melted butter, meat stock or vegetable stock.
8. Substance used as a decoration or accompanying a prepared food dish.
10. A mixture of meat, vegetables, herbs, spices, and liquid cooked together at a low tempter.
12. Technique that involves cooking meat with its own juices.
15. Exposing food to direct radiant heat either o a grill or electric coil.
16. Is a French cut that cuts mostly vegetables into long thin strips.
19. The process of letting meat rest after being cooked.
21. Is the gentle heating of vegetables in a little oil or butter with frequent stirring.
23. Is a mixture of two liquids that would ordinarily not mix together.
24. dente Pasta that is cooked to be firm to the bite.
25. To cook in a pan or on a griddle over direct heat usually in fat or oil.
27. To cook over boiling water in a covered pot with the food inside and a lid on top.
28. Cooking method that uses both dry and wet heat.
29. Cutting vegetables into cubes of specific sizes while chopping.
30. A process that involves the soaking, washing or injecting food with a solution used to pickle or preserve food.

1. Is a type of moist heat technique that involves cooking by submerging food in a liquid such as water or milk.
2. Where the food is scaled in boiling water removed and plugged into ice.
3. Is a cooking technique for removing and dissolving brown food.
7. A cooking method that uses dry heat where hot air envelopes the food.
9. Process of soaking food in seasoned liquid before cooking.
10. fry Cutting food into small pieces and stirring constantly in a lightly oiled wok.
11. To beat food rapidly with a whisk to incorporate air.
13. A technique used to coat wet or moist food with dry ingredients.
14. Is cooked food usually vegetables that have been pressed down and blended.
17. Is the partial boiling of food as the first step of cooking.
18. Food is cooked in hot liquid kept just below boiling point.
20. Is a coating of a glossy, often sweet, sometimes savory substance that applied with a brush.
21. To cut or tear into long narrow strips either by hand or with a grater.
22. Technique of dressing a hot pan with high-proof liquor such as brandy.
26. To combine to or more ingredients together.
27. Is a technique in which cooking at a high tempter until a caramel crust forms.