Mixing, Cutting, Cooking, and Preparation Terms
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each of the black spaces below before clicking
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| A very large or overfull amount. May be almost double the level amount. | show 🗑
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| To remove the stem and very thin layer of a fruit or vegetable. | show 🗑
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| Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. | show 🗑
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| To remove liquid from a solid food by pouring off the liquid. | show 🗑
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| show | Mince
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| To rub fat on the surface of a food or cooking utensil. | show 🗑
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| Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger. | show 🗑
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| To immerse food in a liquid to wet, soften, dissolve, or clean. | show 🗑
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| show | Stir-fry
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| To increase flavor by adding herbs, spices, or other ingredients. | show 🗑
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| show | Vent
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| show | Beat
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| Dry heat; cook over hot coals or on a griddle. | show 🗑
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| show | Score
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| Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size. | show 🗑
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| show | Broil
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| show | Tenderize
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| show | Cut-in
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| Moist heat; cook food in liquid just below the boiling point. Slow bubbles. | show 🗑
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| show | Fold
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| show | Braise
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| show | Whip
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| show | Bake
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| To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking. | show 🗑
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| To cause a solid food to turn into or become part of a liquid. | show 🗑
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| To lightly mix ingredients by tumbling them with tongs or a large fork and spoon. | show 🗑
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| Dry heat; cook meat, fish, or poultry uncovered in an oven. | show 🗑
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| To beat solid fat and sugar with a wooden spoon, until light and smooth. | show 🗑
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| Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles. | show 🗑
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| show | Strain
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| show | Chop
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| Dry heat; roast slowly on a rack or spit and baste with a spicy sauce. | show 🗑
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| To soak food in a cold, seasoned liquid, to add flavor or to tenderize. | show 🗑
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| Moist heat; cook food in pan using vapor produced by boiling liquid. | show 🗑
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| To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients. | show 🗑
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| show | Deep Fry
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| Cut food into small, equal size squares; about 1/2 in. in size. | show 🗑
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| show | Knead
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| Cook in fat; cook food in a small amount of hot fat. | show 🗑
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| show | Beat
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| show | Blend
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| show | Combine
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| show | Stir
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| To lower a food's temperature to freezing or below. | show 🗑
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| To expose to warmth in order to free from a frozen state. | show 🗑
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| show | Flour
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| To lightly sprinkle the surface of a food with crumbs, flour, or sugar. | show 🗑
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| show | Melt
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| To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater. | show 🗑
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| show | Shred
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| show | Slice
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| show | Microwave
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| To turn on appliance to desired temperature about 5-10 minutes before using it. | show 🗑
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