Cooking Terms

5. A mixture of meat, vegetables, herbs, spices, and liquid cooked together at a low tempter.
6. Technique that involves cooking meat with its own juices.
10. Is the partial boiling of food as the first step of cooking.
11. Exposing food to direct radiant heat either o a grill or electric coil.
12. Is a cooking technique for removing and dissolving brown food.
14. Where the food is scaled in boiling water removed and plugged into ice.
15. Method of gently mixing ingredients.
17. Is a French cut that cuts mostly vegetables into long thin strips.
18. Is the gentle heating of vegetables in a little oil or butter with frequent stirring.
20. The process of removing impurities from a liquid such as melted butter, meat stock or vegetable stock.
21. To cook food in an oven surrounded with dry heat.
23. Substance used as a decoration or accompanying a prepared food dish.
26. Food is cooked in hot liquid kept just below boiling point.
28. Is cooked food usually vegetables that have been pressed down and blended.
30. A process that involves the soaking, washing or injecting food with a solution used to pickle or preserve food.

1. A technique used to coat wet or moist food with dry ingredients.
2. To beat food rapidly with a whisk to incorporate air.
3. Is to cook food quickly in a minimum amount of fat over relatively high heat.
4. Process of soaking food in seasoned liquid before cooking.
5. Is a technique in which cooking at a high tempter until a caramel crust forms.
7. To cook over boiling water in a covered pot with the food inside and a lid on top.
8. A cooking method that uses dry heat where hot air envelopes the food.
9. Technique of dressing a hot pan with high-proof liquor such as brandy.
11. Cooking method that uses both dry and wet heat.
13. Is a mixture of two liquids that would ordinarily not mix together.
16. Cutting vegetables into cubes of specific sizes while chopping.
19. dente Pasta that is cooked to be firm to the bite.
22. To cut or tear into long narrow strips either by hand or with a grater.
23. Is a coating of a glossy, often sweet, sometimes savory substance that applied with a brush.
24. The process of letting meat rest after being cooked.
25. fry Cutting food into small pieces and stirring constantly in a lightly oiled wok.
27. To combine to or more ingredients together.
28. Is a type of moist heat technique that involves cooking by submerging food in a liquid such as water or milk.
29. To cook in a pan or on a griddle over direct heat usually in fat or oil.