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Cooking Terms A-D (Grade 10)

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Cooking Terms A-D

1. 
After sautéing food (usually meat), removing the brown bits of food by heating a small amount of liquid in the cooking container.
  1. deglaze
  2. braise
  3. drain
2. 
To heat sugar until it becomes a clear brown syrup resulting in a nutty sweet flavor.
  1. clarify
  2. caramelize
  3. dredge
3. 
To briefly immerse raw vegetables in boiling water to stop the cooking process and preserve texture and color.
  1. deglaze
  2. blanch
  3. braise
4. 
To cook food directly over or under a heat source.
  1. baste
  2. deep-fry
  3. broil
5. 
To spread oil, butter or glaze on a food.
  1. brush
  2. chiffonade
  3. dredge
6. 
To make a cloudy liquid clear by removing sediment from the liquid.
  1. deglaze
  2. clarify
  3. baste
7. 
To slice into very thin shreds or strips.
  1. dice
  2. chop
  3. chiffonade
8. 
Use a fine-mesh sifter to pass dry ingredients through to remove large pieces and incorporate air.
  1. aerate
  2. dredge
  3. clarify
9. 
To completely immerse and cook food in hot oil or fat.
  1. braise
  2. dredge
  3. deep-fry
10. 
To randomly cut food into roughly bite sized pieces.
  1. chop
  2. dice
  3. baste
11. 
To use a blender, beater or spoon to combine two or more ingredients together.
  1. blend
  2. deglaze
  3. aerate
12. 
To cook food in a small amount of liquid for a long period of time on low heat and tightly covered.
  1. clarify
  2. braise
  3. blanch
13. 
To cook food in a liquid that has been heated to approximately 212 degrees F, or to heat a liquid to that temperature.
  1. boil
  2. broil
  3. blanch
14. 
To use flour, cornmeal or breadcrumbs to lightly coat food that is going to be fried.
  1. dredge
  2. aerate
  3. broil
15. 
To cut food into cubes approximately 1/8 to 1/4 inch.
  1. julienne
  2. chiffonade
  3. dice
16. 
To pour off liquid or fat from food, often using a colander.
  1. baste
  2. blanch
  3. drain
17. 
To brush or pour melted fat or cooking juices over food as it cooks. This keeps food moist and adds color and flavor.
  1. braise
  2. caramelize
  3. baste

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