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Cooking Terms S-Z (Grade 10)

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Cooking Terms S-Z

1. 
To quickly cook food over direct heat in hot fat or oil.
  1. scald
  2. steam
  3. saute
2. 
To remove the foam or scum from the surface of a liquid when it is boiled.
  1. skim
  2. sieve
  3. sweat
3. 
To remove the outermost skin layer of a citrus fruit, usually using a small grater.
  1. shred
  2. zest
  3. sear
4. 
To quickly immerse foods in boiling water in order to loosen their skins and simplify peeling.
  1. sear
  2. scald
  3. sweat
5. 
To break down the muscle in meat using methods such as marinating or pounding, to soften the meat.
  1. truss
  2. simmer
  3. tenderize
6. 
Using a heat source to brown meat or fish very quickly in order seal juices inside the food.
  1. sear
  2. simmer
  3. scald
7. 
To cook food over a boiling liquid in a covered cooking container.
  1. sear
  2. steam
  3. scald
8. 
Use a wire tool to beat ingredients together until uniformly smooth.
  1. sieve
  2. sift
  3. whisk
9. 
To cut food into thin strips, often using a grater.
  1. shred
  2. truss
  3. zest
10. 
To beat ingredients such as cream or egg whites until they are fluffy and light.
  1. sift
  2. whip
  3. truss
11. 
To use a fine mesh strainer in order to remove particles of food from a liquid.
  1. sieve
  2. sift
  3. skim
12. 
To attach string, skewers or pins to poultry or game, making the food more compact during cooking.
  1. sear
  2. sweat
  3. truss
13. 
To pass dry ingredients through a mesh so large pieces can be discarded.
  1. sift
  2. sear
  3. truss
14. 
To cook vegetables, on low heat and in a small amount of fat, so the vegetables become soft but not brown.
  1. scald
  2. sweat
  3. saute

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