Cooking Terms

9. A method of tenderizing and adding flavor to foods before you cook them by steeping the foods in liquid.
12. The amount of three- dimensional space something takes up.
14. Milk that is heated to just below the boiling point.
16. Lack of adequate fluids in the body.
17. Simmering whole foods in a small amount of liquid until done.
18. A heat treatment that kills enzymes and harmful bacteria.
20. An evenly blended mixture of two liquids that do not normally stay mixed together.
22. Cover small pieces of food with liquid, then simmer until done.
25. Number of servings or amount a recipe makes.
26. Discoloration of fruits which results when the fruit is exposed to air.
27. To mix solid fat and flour using a pastry blender or two knives and a cutting motion.
28. A foundation of greens for a salad.
29. Fermented by a harmless bacteria added after pasteurization.
30. A technique used to gently mix delicate ingredients together.
31. Firm to the bite, often referring to cooked pasta.

1. Leaving space between the pieces of food before placing it in the freezer.
2. Method in which food is cooked in hot liquid, steam, or a combination of both.
3. A method of filling jars for canning. The food is first heated in liquids and then packed into jars.
4. Small white flecks of internal fat that may appear within the muscles tissue of meat.
5. A substance that triggers a chemical action causing a baked product to rise.
6. brew in water just before the boiling point.
7. To work dough with your hands to thoroughly mix ingredients and develop gluten.
8. To make food smooth and thick by putting it through a strainer, blender, or food processor.
10. Any small, colorful bit of food that is used to enhance the appearance and texture of a dish.
11. Partial cooking of food, usually vegetables, to kill enzymes.
13. cooking Cooking food uncovered without added liquid or fat.
15. Transfer of heat by the movement of air or liquid.
17. To cut a very thin layer of peel or outer coating of a food.
19. Heat transfer by direct contact.
21. Flavorful liquids in which food is steeped.
22. To brown or cook foods in a skillet with a small amount of fat.
23. Blending of equal parts of flour and fat.
24. Foods made from vegetable protein and processed to resemble animal foods.