Cooking Terms

Question 0

Grease

Answer 0

• to rub shortening, dat or oil, on the cooking surface of bakeware

Question 1

Flute

Answer 1

• to crimp edges

Question 2

Marinate

Answer 2

• to soak in a seasoned liquid, called a marinade, to add flavor or tenderize it

Question 3

Sift

Answer 3

• to put dry ingredients through a sifter or a fine sieve to incorporate air

Question 4

Beat

Answer 4

• to mix with an over-and-over motion, using a spoon, rotary, or electric beater

Question 5

Cut In

Answer 5

• to mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture
• you can use a pastry blender, two knives, or a fork

Question 6

Knead

Answer 6

• to work dough by folding, pressing, and turning, until it is smooth and elastic

Question 7

Mix

Answer 7

• combine two or more ingredients usually by stirring

Question 8

Stir

Answer 8

• to mix with a circular motion of a spoon or a utensil

Question 9

Chop

Answer 9

• cut into small pieces

Question 10

Core

Answer 10

• remove the core of a fruit using a corer or paring knife

Question 11

Cube

Answer 11

• to cut into small pieces

Question 12

Grate

Answer 12

• to rub food against a grater to obtain fine particles

Question 13

Julienne

Answer 13

• to cut into long, thin strips

Question 14

Mince

Answer 14

• to cut into very small pieces using a sharp knife

Question 15

Pare

Answer 15

• to cut away the skin or a very thin layer of the outide of fruits or vegetables
• you can use a peeler or a knife

Question 16

Puree

Answer 16

• to grind or mash cooked fruits or vegetables until smooth

- you can use a blender or a food processor

Question 17

Bake

Answer 17

• to cook in an oven or oven type appliance in a covered or uncovered pan

Question 18

Baste

Answer 18

• to spread, brush, or pour liquid over food while it is cooking
• you can use a baster, brush, or spoon

Question 19

Boil

Answer 19

• to cook in liquid, usually water, in which bubbles rise constantly and then break on the surface

Question 20

Braise

Answer 20

• usually brown meat first, then, cook meat slowly, covered and in a small amount of liquid or steam

Question 21

Broil

Answer 21

• to cook over direct heat or over coals

Question 22

Deep Fat Fry

Answer 22

• to cook in hot fat that completely covers the food

Question 23

Preheat

Answer 23

• to set the oven to cooking temperature in advance so that is has time to reach the desired temperature by the start of cooking

Question 24

Saute

Answer 24

• to cook uncovered in a small amount of fat in a pan

Question 25

Simmer

Answer 25

• to cook in liquid just below the boiling point

- the tiny bubbles that form should break before they reach the surface

Question 26

Steam

Answer 26

• to cook over steam rising above boiling water

Question 27

Stir-fry

Answer 27

• to fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly
• use a wok or skillet