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Cooking Terms
Terms used in cooking and baking
Question | Answer |
---|---|
To chop or dice food into tiny, 1/8 inch or less irregular pieces. | Mince |
Slowly heating wine, juices or cider with spices, citrus and sugar. | Mull |
Partly cooking in a boiling salted liquid as in blanching. | Parboil |
A non-stick, silicone coated, heat-resistant paper used in cooking. | Parchment |
Cooking method that uses steam under a locked lid to produce high temperatures and achieve a faster cooking time. | Pressure cooking |
To slowly or rapidly cook liquids down so that some or most of the water evaporates. | Reduce |
A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat. | Roux |