Common Cooking Terms

Question 1

Blanch

Answer 1

To dip foods into boiling water to remove the skins.

Question 2

Caramelize

Answer 2

To melt sugar slowly over low heat until it becomes brown in color.

Question 3

Cut-in

Answer 3

To combine flour and shortening using a pastry blender.

Question 4

Cream

Answer 4

Press and mix fat and sugar with a spoon or mixer until light and fluffy.

Question 5

Dredge

Answer 5

To coat food with a dry ingredient.

Question 6

Fold-in

Answer 6

To combine ingredients gently using an up and over motion.

Question 7

Glaze

Answer 7

To brush a mixture to give the food a glossy appearance.

Question 8

Parboil

Answer 8

To cook halfway done.

Question 9

Saute

Answer 9

To brown in a small amount of fat or oil.

Question 10

Scald

Answer 10

To heat milk until bubbles form around the edge of the pan.

Question 11

Steep

Answer 11

To let stand in a liquid to bring out the flavor.

Question 12

Whip

Answer 12

To beat rapidly to incorporate air.

Question 13

Julienne

Answer 13

To cut foods into long thin strips.

Question 14

Broil

Answer 14

To cook under direct heat in the oven.

Question 15

Braise

Answer 15

To brown foods on the stove-top and then simmer in a liquid.

Question 16

Well

Answer 16

To make a hole in the dry ingredients in which a liquid is poured into.

Question 17

Mince

Answer 17

To cut into or chop into very small pieces (usually done with garlic).

Question 18

Baste

Answer 18

To moisten food while cooking.

Question 19

Dissolve

Answer 19

To combine a dry substance with a liquid so they merge.

Question 20

Crimp

Answer 20

To create a decorative edge around a pie.