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Cooking Terms (Continuing Education)

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Cooking Terms

1. 
To soak in a seasoned liquid, to add flavor and/or tenderize.
  1. bread
  2. flute
  3. marinate
  4. sift
 
2. 
To cook in hot fat.
  1. pan-fry
  2. fry
  3. stir-fry
  4. deep-fat fry
3. 
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
  1. steep
  2. steam
  3. simmer
  4. saute
 
4. 
To cook by dry heat, uncovered, usually in the oven.
  1. broil
  2. saute
  3. roast
  4. stew
5. 
To spread a liquid coating on a food, using a pastry brush or paper towel.
  1. flute
  2. grease
  3. bread
  4. brush
 
6. 
To place small particles of a solid, such as butter, on the surface of a food.
  1. dot
  2. saute
  3. simmer
  4. barbecue
7. 
To cook in an oven or oven-type appliance in a covered or uncovered pan.
  1. bake
  2. roast
  3. braise
  4. stew
 
8. 
To cut food into flat pieces.
  1. chop
  2. slice
  3. sliver
  4. cut
9. 
To brown by direct heat in a toaster or in the oven.
  1. brown
  2. fry
  3. scald
  4. toast
 
10. 
To cook meat with dry and moist heat
  1. braising
  2. sauteing
  3. simmering
  4. convectioning
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