Cooking Terms (Grade 10)
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An egg that is cooked in a pan of boiling water, salt, and vinegar is:
is to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat.
To is to combine ingredients so they are all evenly distributed.
To is heating a liquid to just below the boiling point, to cook in boiling liquid.
To is to move the utensil back and forth to blend ingredients together.
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
to cut into pieces when uniformity of size and shape is not important.
to cut into very small pieces when uniformity of size and shape is not important.
To mix with an over & over motion, using a spoon or a rotary or electric beater.
To cook a food in a pan without browning over low heat until the item softens and releases moisture.
To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
To cut food into neat cubes - very small - 1/4" on all sides
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
To cut into small squares.
To cook under direct heat or over coals.
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
To cook in an uncovered skillet with a small amount of fat.
- Deep-fat Fry
To cook slowly and for a long time in liquid.
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
- Cut In
- Fold In
To mix with a circular motion of a spoon or other utensil.
To cook by dry heat, uncovered, usually in the oven.
To cook in an oven or oven-type appliance in a covered or uncovered pan.
To cook in hot fat.
- deep-fat fry
To soak in a seasoned liquid, to add flavor and/or tenderize.
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
To brown by direct heat in a toaster or in the oven.
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
To cut into small pieces.
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
To cut into very small pieces with a sharp knife.
To cut food into long, thin strips.
To is to cook food by covering it in hot oil until the outside is crispy.
To is to fry food in a small amount of oil or butter.
To make liquid by adding heat.