Basic Cooking Terms

4. To add salt, pepper, herbs, or spices to enhance the flavor of food.
7. To cut food into small, irregular pieces.
8. To decorate or adorn food with edible items for presentation.
9. To combine two liquids that normally don't mix, such as oil and vinegar, into a smooth mixture.
12. To cook food in an oven using dry heat.
13. To cook food quickly in a small amount of oil or fat over high heat.
14. To gently combine ingredients by carefully lifting and turning them over each other.
15. To cook a liquid until it thickens by evaporating some of the water content.
17. To cook food by exposing it directly to high heat, usually in an oven.
20. To soak food in a seasoned liquid mixture to add flavor and tenderize.
21. To cook food gently in liquid over low heat, just below the boiling point.
22. To shred food into fine pieces using a grater.

1. To briefly immerse food in boiling water, then immediately transfer it to ice water.
2. To allow dough to rise before baking.
3. To brown the surface of food quickly over high heat to seal in juices.
5. To chop food into very small pieces.
6. To work dough with the hands to develop gluten and create a smooth, elastic texture.
8. To coat food with a thin, shiny layer, often made with sugar or a flavorful sauce.
10. To mix ingredients with a circular motion using a spoon or spatula.
11. To heat a liquid until bubbles rise continuously and break the surface.
13. To cook food by exposing it to steam from boiling water.
16. To cut food into small, uniform cubes.
18. To cook food in an oven or over an open flame, usually uncovered and with dry heat.
19. To beat ingredients rapidly with a fork or whisk to incorporate air and make smooth.
22. To cook food over an open flame or heat source, usually on a grill rack.