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Cooking Terms E-R (Grade 10)

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Cooking Terms E-R

1. 
To mix and work dough into a uniform smooth mass, usually working the dough with your hands.
  1. reduce
  2. fold
  3. knead
2. 
To bind together two ingredients that usually don't combine, such as fat and water.
  1. marinate
  2. emulsify
  3. reduce
3. 
To remove the outer skin or rind of a fruit or vegetable.
  1. grate
  2. peel
  3. reduce
4. 
To cook food in the oven in an uncovered pan.
  1. grill
  2. parboil
  3. roast
5. 
A technique to carefully combine a light mixture with a heavier mixture.
  1. marinate
  2. fold
  3. puree
6. 
To concentrate or thicken a liquid by boiling the liquid rapidly.
  1. reduce
  2. parboil
  3. poach
7. 
To use a rough serrated surface to reduce a large piece of food to coarse or fine threads.
  1. julienne
  2. mince
  3. grate
8. 
To thoroughly cook food by simmering it gently in liquid.
  1. poach
  2. parboil
  3. puree
9. 
To cook food in hot fat or oil that is not deep enough to cover the food.
  1. grill
  2. fry
  3. marinate
10. 
To grind or mash food until it is uniformly smooth.
  1. puree
  2. mince
  3. pare
11. 
To cook food over hot coals or other similar intense heat source.
  1. parboil
  2. poach
  3. grill
12. 
To cut food into thin sticks.
  1. julienne
  2. pare
  3. mince
13. 
To quickly immerse heated food in cold water to stop the cooking process.
  1. emulsify
  2. shock
  3. poach
14. 
To partially cook dense foods in boiling water in order to shorten subsequent cooking times with other ingredients.
  1. reduce
  2. parboil
  3. emulsify
15. 
To soak food in a seasoned mixture for a length of time. This tenderizes the food and adds flavor.
  1. parboil
  2. reduce
  3. marinate
16. 
To cut food into very small pieces.
  1. mince
  2. puree
  3. julienne

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