Cooking Terms

Question 1

To cut the outer skin of a vegetable or fruit with a knife or vegetable peeler

Answer 1

Pare

Question 2

To cook directly under a very hot heating unit in an oven

Answer 2

Broil

Question 3

To put food in boiling water for a very short time to precook it

Answer 3

Blanch

Question 4

To cook gently in enough hot liquid so that the food can float

Answer 4

Poach

Question 5

To brown or cook lightly and quickly in a small amount of hot fat

Answer 5

Saute

Question 6

To cut into small, uneven pieces

Answer 6

Chop

Question 7

To cook large pieces of meat or poultry slowly in a small amount of hot liquid

Answer 7

Braise

Question 8

To cut into long, thin strips the size of matchsticks

Answer 8

Julienne

Question 9

To cook in a pan using steam that rises from boiling liquid

Answer 9

Steam

Question 10

To heat milk just until tiny bubbles form at the edge of the pan

Answer 10

Scald

Question 11

To cut into very small pieces. (i.e. - garlic)

Answer 11

Mince

Question 12

To cook in hot air in an oven

Answer 12

Bake

Question 13

To make the surface of food brown by baking, broiling, or toasting it

Answer 13

Brown

Question 14

To activate the yeast

Answer 14

Proof

Question 15

To heat a conventional oven to the cooking temperature before putting food in the oven

Answer 15

Preheat