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HGMS-FCS2
Ms. Osteen's Recipe Terms
| Question | Answer |
|---|---|
| Heat the oven to the right temperature before putting in the food | Preheat |
| Cook in the oven without a cover | Bake |
| Cook in liquid hot enough to bubble rapidly | Boil |
| Simmer gently in a small amount of liquid in a covered pan - the food may be browned first | Braise |
| Cook under direct heat | Broil |
| Cook in a small amount of fat over high heat to brown the surface | Brown |
| Put in the refrigerator until cold | Chill |
| Prepare food by dry heat or moist heat | Cook |
| Cook food uncovered without adding any liquid | Dry heat |
| Cook in a covered pan with liquid added | Moist heat |
| Cook in hot fat deep enough to cover the food | Deep-fat fry |
| Cook in hot fat | Fry |
| Cook in the oven in dry heat | Roast |
| Fry in a small amount of fat until done | Saute |
| Heat milk until it steams and just begins to bubble around the edge of the pan | Scald |
| Cook to just below the boiling point so the liquid barely bubbles | Simmer |
| Cook over boiling water | Steam |
| Cook slowly in liquid | Stew |
| Cook quickly in a small amount of fat at high heat | Stir fry |
Created by:
osteenjody
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