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Top Chef Terms
The cooking terms for Family Consumer Science.
| Term | Definition |
|---|---|
| Bake | To cook by Dry heat, usually in an oven (Cakes, Breads, Etc..) |
| Baste | To moisten food while it’s cooking to add flavor. |
| Batter (Pour) | A mixture of dry and liquid ingredients thin enough to pour (Pancakes or Waffles) |
| Batter (Drop) | A thick mixture of dry and liquid ingredients (Quick Bread) |
| Beat | To mix or stir quickly, bringing the contents of the bowl to the top and down again. |
| Boil | To cook in liquid hot enough for bubbles to break on the surface. 212 Deg. F is Boiling Point. |
| Bread | To coat the surface of food with fine dry bread, Crackers, or Cereal. |
| Broil | To cook under or over direct heat in Broiler oven or hot coals. |
| Cut-In | To cut solid shortening or fat into dry ingredients |
| Dice/Chop | To cut into small cubes with a knife. |
| Dough | |
| Fold | |
| Fry | To cook in hot fat. |
| Grate | |
| Knead | |
| Mash | |
| Melt | |
| Mince | |
| Peel | |
| Preheat | |
| Roast | |
| Saute | |
| Season | |
| Simmer | |
| Slice | |
| Steam | |
Created by:
PatOshea3303
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