The cooking terms for Family Consumer Science.
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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Bake | To cook by Dry heat, usually in an oven (Cakes, Breads, Etc..)
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Baste | To moisten food while it’s cooking to add flavor.
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Batter (Pour) | A mixture of dry and liquid ingredients thin enough to pour (Pancakes or Waffles)
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Batter (Drop) | A thick mixture of dry and liquid ingredients (Quick Bread)
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Beat | To mix or stir quickly, bringing the contents of the bowl to the top and down again.
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Boil | To cook in liquid hot enough for bubbles to break on the surface. 212 Deg. F is Boiling Point.
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Bread | To coat the surface of food with fine dry bread, Crackers, or Cereal.
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Broil | To cook under or over direct heat in Broiler oven or hot coals.
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Cut-In | To cut solid shortening or fat into dry ingredients
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Dice/Chop | To cut into small cubes with a knife.
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Dough |
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Fold |
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Fry | To cook in hot fat.
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Grate |
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Knead |
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Mash |
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Melt |
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Mince |
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Peel |
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Preheat |
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Roast |
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Saute |
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Season |
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Simmer |
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Slice |
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Steam |
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
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