Kitchen Terminology

2. To use tools to determine the exact amount of an ingredient needed.
7. To add spices, herbs, or other flavorings to food.
12. To cook food directly under high heat.
13. To cut food into thin, flat pieces.
14. To heat the oven to the correct temperature before cooking.
18. Cooked to be firm to the bite.
20. To soak food in a flavored liquid before cooking to add flavor or tenderize.
21. To beat butter and sugar together until light and fluffy.
23. To work dough by folding, pressing, and turning to develop gluten.

1. To boil briefly then plunge into ice water.
3. To cook food gently in liquid just below boiling.
4. To remove the outer skin or layer from fruits or vegetables.
5. To cook food in hot liquid that is bubbling and steaming.
6. To cut food into small, irregular pieces.
8. To mix ingredients until they are smooth and evenly combined.
9. To gently combine ingredients by cutting through the mixture and turning it over without stirring.
10. To scrape off the colored outer skin of citrus fruits for flavor.
11. To cook food using the vapor from boiling water.
12. To cook food using dry heat in an oven.
15. To beat ingredients together quickly using a whisk to add air.
16. To shred food into small pieces using a grater.
17. To cook food quickly in a small amount of oil or butter.
19. To cut food into small, even cubes.
22. To combine two or more ingredients together.