Cooking Terms Grade 10

2. To gently mix one substance into another using a silicone spatula, keeping the air in the mixture.
5. A flavourful liquid made from bones and meat of animals or fish.
6. To cook foods gently by submerging them in barely simmering water.
7. Egg whites beaten with sugar until they are greatly increased in volume and form stiff peaks.
11. To spread dangerous bacteria from one food to another by using unwashed cooking tools and surfaces.
16. A classical French sauce made of lemon juice, egg yolks and butter.
17. The fat and liquid that drips out of meat as it roasts or browns.
19. Ingredients such as herbs, spices, and vegetables used to add flavour and aroma to dishes.
21. To gently heat a liquid like cream or milk until it nearly boils, changing its structure of proteins.
23. A perforated metal or plastic bowl with handles used for draining foods.

1. An oven with fans that circulate air for even browning.
3. To beat solid fat with sugar until lightened in texture and well combined.
4. To incorporate air into an ingredient by beating rapidly with a whisk.
8. A sauce made from cooked flour-and-butter paste and thickened with milk.
9. To cut food finely into matchstick sized pieces.
10. A homogenous mixture of two items that do not typically mix.
12. To cook in an oven with high heat using only the top heating element.
13. To let ingredients sit in a flavourful liquid in order for the flavours to penetrate.
14. To add liquid like stock or alcohol to a pan after cooking to release the flavourful browned food buildup from the bottom of the pan.
15. To quickly boil foods, often vegetables, only partially cooking foods.
17. To chop food evenly into small cubes.
18. To heat liquid so it bubbles gently, but not rapidly.
20. To cook foods only partially immersed in liquid using low heat. A lid may or may not be used.
22. A paste of flour and butter cooked together and used to thicken sauces, soups and stews. It needs to be added during a simmering period of cooking.