To cook in an oven with dry, hot air

To cook uncovered under a direct heat source

To broil over hot coals or on a griddle

To cook meat, fish, or poultry uncovered in an oven

To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce

To cook food in hot liquid, 212 °F, having bubbles that rise to and break on the surface of a liquid

To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan and simmered on top of the stove or in the oven

To cook food in a microwave oven using little or no liquid

To cook food in liquid that is just below the boiling point

To cook food in a pan using vapor produced by boiling liquid

To cook food by completely immersing in hot fat; also known as French frying

To cook food in a small amount of hot fat

To lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor.

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly.

To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it

To remove dirt, food, etc. from all food-contact surfaces by washing in hot, soapy water and rinsing in hot water

To kill or drastically reduce the amount of contaminants on food-contact surfaces by using chemicals or high temperatures

Help

Options

focusNode

Didn't know it?
click below

Knew it?
click below

Don't Know

Remaining cards (0)

Know

retry

shuffle

restart

0:00

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

2.04 Cooking/Cleanin

2.04 cooking cleaning key terms

Term	Definition
Bake	To cook in an oven with dry, hot air
Broil	To cook uncovered under a direct heat source
Grill	To broil over hot coals or on a griddle
Roast	To cook meat, fish, or poultry uncovered in an oven
Barbeque	To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
Boil	To cook food in hot liquid, 212 °F, having bubbles that rise to and break on the surface of a liquid
Braise	To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan and simmered on top of the stove or in the oven
Microwave	To cook food in a microwave oven using little or no liquid
Simmer	To cook food in liquid that is just below the boiling point
Steam	To cook food in a pan using vapor produced by boiling liquid
Deep-fry	To cook food by completely immersing in hot fat; also known as French frying
Fry	To cook food in a small amount of hot fat
Sauté	To lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor.
Stir fry	To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly.
Preheat	To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it
Clean	To remove dirt, food, etc. from all food-contact surfaces by washing in hot, soapy water and rinsing in hot water
Sanitize	To kill or drastically reduce the amount of contaminants on food-contact surfaces by using chemicals or high temperatures

Created by: Tammy Nelson

"Know" box contains:
Time elapsed:
Retries: