Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Cooking Terms

Food Service Tri 2 Cooking Terminology

Bake To cook by dry heat, usually in an oven
Barbeque To roast meat slowly on a spit rack or rack over heat- basting frequently with a seasoned sauce
Beat To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Blend To mix two or more ingredients together until well combined
Boil To cook in water or liquid in which bubbles rise continually and break on surface
Broil To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat
Brown To bake, dry, or toast a food until the surface is brown
Brush To coat food with butter, margarine, or egg- using a small brush
Cook To prepare food by applying heat in any form
Cream To beat sugar and fat together until fluffy
Cut-In To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture
Chop To cut into small pieces
Dice To cut into very small cubes
Flour To sprinkle or coat with a powdered substance, usually with crumbs or seasonings
Fold-In To mix ingredients by gently turning one part over another with a scraper
Garnish To ornament food-usually with another colorful food- before serving to add eye appeal
Grate To finely divide food in various sizes by rubbing it on a grater with sharp projections
Knead To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic
Mince To cut or chop food as finely as possible
Peel To remove or strip off the skin or rind of some fruits and vegetables
Roll To flatten to a desired thickness by using a rolling pin
Saute To cook in a small amount of fat
Season To add salt, pepper, or other substances to food to enhance the flavor
Simmer To cook below the boiling point, bubbles form slowly and break on the surface
Steam To cook in the steam generated by boiling water
Stir To mix by using circular motion, going around and around until blended
Toss To mix ingredients lightly without mashing or crushing them
Whip To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
Created by: Ms. Fude