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Cooking Terms (Grade 10)

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Cooking Terms

An egg that is cooked in a pan of boiling water, salt, and vinegar is:
  1. Baked
  2. Roasted
  3. Poached
  4. Braised
                       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.
  1. Cream
  2. Stir
               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.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
To cook a food in a pan without browning over low heat until the item softens and releases moisture.
  1. Sweat
  2. Boil
  3. Roast
  4. Grill
To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
  1. Broil
  2. Preheat
  3. Bake
  4. Simmer
To cut food into neat cubes - very small - 1/4" on all sides
  1. Chop
  2. Dice
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  1. Stew
  2. Dot
  3. Poach
  4. Boil
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  1. Stew
  2. Steam
  3. Simmer
  4. Steep
To cook in an uncovered skillet with a small amount of fat.
  1. Pan-broil
  2. Deep-fat Fry
  3. Stir-fry
  4. Pan-fry
To cook slowly and for a long time in liquid.
  1. Broil
  2. Stew
  3. Brown
  4. Roast
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  1. Fry
  2. Saute
  3. Stir-fry
  4. Pan-fry
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.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
To mix with a circular motion of a spoon or other utensil.
  1. Whip
  2. Mix
  3. Blend
  4. Stir
To cook by dry heat, uncovered, usually in the oven.
  1. broil
  2. saute
  3. roast
  4. stew
To cook in an oven or oven-type appliance in a covered or uncovered pan.
  1. bake
  2. roast
  3. braise
  4. stew
To cook in hot fat.
  1. pan-fry
  2. fry
  3. stir-fry
  4. deep-fat fry
To soak in a seasoned liquid, to add flavor and/or tenderize.
  1. bread
  2. flute
  3. marinate
  4. sift
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
To brown by direct heat in a toaster or in the oven.
  1. brown
  2. fry
  3. scald
  4. toast
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.
  1. Whip
  2. Stir
  3. Mix
  4. Beat
To cut into small pieces.
  1. Chop
  2. Cut
  3. Mince
  4. Slice
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
  1. Grate
  2. Grind
  3. Shred
  4. Sliver
To cut into very small pieces with a sharp knife.
  1. Mince
  2. Dice
  3. Slice
  4. Sliver
To cut food into long, thin strips.
  1. Sliver
  2. Shred
  3. Julienne
  4. Trim
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.

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