Cooking Terms

3. To thoroughly mix ingredients and incorporate air using spoon, wire whisk or food processor with an up and down and circular motion
4. To cook food in hot liquid 212 F
6. To turn an appliance to desired temperature 5-10 minutes before food is to be placed in it.
8. To soak food in a cold seasoned liquid usually containing an acid in order to add flavor or to tenderize the food
9. To change food from a solid to a liquid by applying heat
11. To rub fat on the surface of a food or a cooking utensil
12. To cut food into small, uneven pieces
13. To stir or mix ingredients until they are thoroughly combined and smooth
16. To broil over hot coals or on a griddle
18. To make small, straight, shallow cuts with a slicing knife in the surface of a food
19. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon
22. To cook food in liquid that is just below the boiling point
24. To cut food into very fine, uneven pieces
25. To lightly sprinkle the surface of a food with crumbs, flour or sugar
26. To blend a delicate mixture into a heavier one, using a gentle up, down and over motion
27. To work a ball of dough with the heels of the hands, press fold and turn motion
28. To lightly brown or cook food in a small amount of hot fat

1. To leave an opening in the covering of a food through which steam can escape
2. To blend or mix two or more ingredients
3. To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
5. To cook in an oven with dry, hot air
7. 1 tablespoon
10. To cook large piece of meat slowly over low heat in a small amount of hot liquid in a tightly covered pan
13. To cook uncovered under a direct heat source
14. To remove liquid from a solid food by pouring off the liquid or putting the food through a colander
15. To pour or spoon pan juices, melted fat or sauces over the surface of a food during cooking
17. To cook food in a pan using vapor produced by boiling liquid
18. To reduce dry ingredients into finer particles and add air to dry ingredients
20. To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly
21. To cut food into small, equal size squares about 1/2 inch in size
23. To cook meat, fish or poultry uncovered in an oven with dry, hot air