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cooking

Cooking techniques

TermDefinition
bake to cook inside an oven, without using added liquid or fat
batter a mixture of flour, eggs, and milk, used to make pancakes or to cover food before frying it.
beat to mix something repeatedly using a utensil such as a spoon or whisk.
blend to mix or combine things together, or to mix or combine with something else, to make one substance
boil to cook food by putting it in water that reaches 100º
braise to cook food slowly in a covered dish in a little fat and liquid.
brown to make food brown by cooking it.
caramelize to cook a food with sugar so that the food becomes sweet and often brown.
coat to cover food with a layer of a particular substance.
deglaze to add liquid to the cooking juices and small pieces of food in a pan in which something has been cooked, in order to make a sauce.
flour to put flour on a surface to prevent food from sticking.
fry to cook food in hot oil or fat.
glaze to use beaten egg to form a smooth, shiny coating on food
grill to cook food over fire or hot coals, usually on a metal frame, to cook (meat, fish, etc) by direct heat, as under a grill or over a hot fire
gut to remove the inner organs of an animal, especially in preparation for eating it.
poach to cook something in water or another liquid that is gently boiling.
reduce to heat a liquid until it becomes thicker and less in quantity
roast to cook food in an oven or over a fire.
sauté to cook food in oil or fat over heat, usually until it is brown.
season to improve the flavour of savoury food by adding salt, herbs, or spices when cooking or preparing it
simmer to cook something liquid, or something with liquid in it, at a temperature slightly below boiling
steam to cook food using steam.
stew to cook meat, fish, vegetables, or fruit slowly and gently in a little liquid
Created by: Rachel 1
Popular Culinary Arts sets

 

 



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