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CULINARY TERMS

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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Question
Answer
When dissolved in a hot liquid, this ingredient forms a jelly like substance   GELATINE  
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To wrap meat with fat, such as bacon, before cooking   BARD  
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To take the hard part of a skeleton out of fish or meat   DEBONE  
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To Spoon or brush food as it cooks with liquid, melted butter or other fats   BASTE  
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To soak (fish or meat) in a mixture of wine and herbs   MARINATE  
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To sear, for example, meat   SEAL  
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To remove water from something   DRAIN  
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To remove unwanted bits such as fins from a fish   TRIM  
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To remove surface layers of fat or impurities from a stock, sauce or soup   SKIM  
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To remove browned small particles of food from the bottom of a pan after sautéing   DEGLAZE  
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To put strips of fat into a piece of meat   LARD  
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To put ingredients inside meat, fish or vegetables   STUFF  
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To press and fold dough before it is cooked to make bread   KNEAD  
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To preserve food in a brine or vinegar solution   PICKLE  
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To preserve food by adding salt   CURE  
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To pass foods through a sieve   SIFT  
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To mash food until completely smooth   BLEND  
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To make a liquid purer or easier to see through   CLARIFY  
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To make a liquid or sauce denser by adding flour or starch   THICKEN  
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To immerse food in water usually to rehydrate it   SOAK  
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To heat sugar until it becomes brown   CARAMELIZE  
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To grind meat into very small pieces or into a paste   MINCE  
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To fry in a little fat   SAUTÉE  
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To flavour a liquid by adding ingredients such as herbs or spices   SEASON  
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To cut food into small cubes   DICE  
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To cut an animal into large pieces   JOINT  
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To cut almost in half and spread the halves apart   BUTTERFLY  
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To cut a large piece of cooked meat into thin pieces before serving it   CARVE  
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To crush food to a soft paste   PURÉE  
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To cook over a fire or in an oven   ROAST  
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To cook in water at 100ºC   BOIL  
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To cook for a long time in liquid   STEW  
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To cook food such as onions so that they release their moisture   SWEAT  
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To Cook food in boiling water for a short period of time   BLANCH  
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To cook an egg without its shell in water that is boiling gently   POACH  
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To combine two ingredients together so as to prepare mayonnaise or vinaigrette   EMULSIFY  
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To boil sauce to make it smaller in quantity and more concentrated   REDUCE  
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To boil gently   SIMMER  
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To add salt, pepper, or other spices to food   SEASON  
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Synonym for decorate   GARNISH  
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Mixture of chopped vegetables used to add flavour and colour   MIREPOIX  
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Milk whose fat content has been removed   SKIMMED  
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Meat or poultry slowly cooked and preserved in its own fat   CONFIT  
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Liquid made from boiling bones in water   STOCK  
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Inside parts of an animal such as liver,kidney,lungs,brains   OFFAL  
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Food that has not been cooked   RAW  
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Cooking method in which the meat is seared and then simmered   BRAISE  
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An agent, such as yeast, that causes batter or dough to rise, especially by fermentation   LEAVENING  
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Algae growing in the sea or on rocks   SEAWEED  
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A thick, malleable mixture of flour and liquid, used for baking into bread or pastry   DOUGH  
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A semi liquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying   BATTER  
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A sauce made from meat or poultry juices   GRAVY  
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Abadejo   HADDOCK  
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Anchoa   ANCHOVY  
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PESCADILLA   WHITING  
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CABRACHO   SCORPION FISH  
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DORADA   SNAPPER  
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LUBINA   SEA BASS  
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BESUGO   SEA BREAM  
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JUREL   MACKEREL  
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MERO   GROUPER  
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LENGUADO   SOLE  
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FANECA   POUT  
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SALMONETE   RED MULLET  
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LENGUADO   SOLE  
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GALLO   MEGRIM  
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CONGRIO   CONGER EEL  
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TURBOT   RODABALLO  
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CIGALA   LANGOUSTINE  
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CENTOLLO   SPIDER CRAB  
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NAVAJAS   RAZOR CLAMS  
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BERBERECHOS   COCKLES  
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SEPIA   CUTTLEFISH  
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ZAMBURIÑA   BABY SCALLOP  
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LANGOSTINO   KING PRAWN  
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LANGOSTA   LOBSTER  
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LUBRIGANTE   VELVET LOBSTER  
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ERIZO DE MAR   SEA URCHIN  
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VACUNO   BEEF  
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CABRITO   KID  
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TERNERA   VEAL  
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BUEY   OX  
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CORDERO   LAMB  
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PECHO   BRISKET  
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CARRILLERAS   CHEEKS  
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CALLOS   TRIPE  
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MORCILLO   SHANK  
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MORROS   SNOUT  
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REDAÑO   CAUL FAT  
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HÍGADO   LIVER  
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RIÑONES   KIDNEY  
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PULARDA   GUINEA FOWL  
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CODORNIZ   QUAIL  
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MADURO   RIPE  
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DE TEMPORADA   SEASONAL  
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FRUTOS ROJOS   BERRIES  
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CÍTRICOS   CITRUS FRUITS  
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CIRUELA PASA   PLUM  
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UVAS PASAS   RAISINS  
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PIÑONES   PINE NUTS  
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ANACARDO   CASHEW  
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RALLADURA   ZEST  
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PAPEL PARAFINADO   PARCHMENT PAPER  
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MOLDE   MOULD  
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MANGA PASTELERA   PASTRY BAG  
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BÁSCULA   SCALES  
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RODILLO   ROLLING PIN  
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LEVADURA   YEAST  
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LEVADURA EN POLVO   BAKING POWDER  
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NAPAR   TOP  
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ESPONJAR   CREAM  
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EMPOMAR   SOFTEN  
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GLASEAR   GLAZE  
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PERFORAR   PIERCE  
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REPOSAR   REST  
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MEDIDA   MEASURE  
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ESCUDILLAR   PIPE OUT  
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LEVEDAR   LEAVEN  
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MASA HOJALDRADA   FLAKY PASTRY  
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MASA QUEBRADA   SHORT PASTRY  
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PASTA CHOUX   CHOUX PASTRY  
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MASA   DOUGH  
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ESTIRAR (MASA)   ROLL OUT  
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