Terms and definitions used in recipes
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume
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| Baste | show 🗑
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| show | To cool a food to below room temperature in the refrigerator or freezer, or over ice
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| Snip | show 🗑
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| Cube | show 🗑
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| show | To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly
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| show | To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
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| show | To partially cook fruits, vegetables, or nuts in boiling water or steam
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| show | “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture
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| show | A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes
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| show | A measure equal to 1/16 teaspoon
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| show | Chopping food into tiny irregular pieces
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| show | To heat an oven or utensil to a temperature before using it
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| show | To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
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| show | To cook a food in the vapor given off by boiling water
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| show | To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way
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| Knead | show 🗑
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| show | To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler
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| Garnish | show 🗑
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| Score | show 🗑
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| Julienne | show 🗑
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| Coat | show 🗑
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| show | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices
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| show | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies
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| Simmer | show 🗑
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Created by:
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