Culinary Terms Word Scramble
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| Term | Definition |
| Baste | To spoon liquid or fat over food as it cooks |
| Beat | To mix or stir quickly, bringing the contents of bowl to the top and down again |
| Blanch | To dip in boiling water, making the skins of fruits and nut meats easy to remove; pre-cook |
| Blend | To mix two or more ingredients thoroughly |
| Boil | To cook a liquid where the bubbles rise and break on the surface |
| Brown | To make food brown by roasting, pan frying or broiling |
| Caramelize | To cook to the browned stage (sugar, onions) |
| Carry Over Cooking | The continued cooking of a food after it has been removed from the cooking source |
| Chop | To cut into uneven pieces |
| Cream | To mix one or more foods until smooth and creamy |
| Cut and fold | To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and over |
| Deepfry | To cook food fully sumerged in hot fat. |
| Dice | To cut into small cubes |
| Dilute | To lessen the strength, thickness or flavor of a mixture |
| Dissolve | To combine a solid ingredient with a liquid until a solution is formed |
| DryHeatCooking | Heat is conducted without moisture; used to cook cuts of meat that are naturally tender |
| Dust | To sprinkle with flour |
| Emulsion | A uniform mixture of two unmixable liquids; it is often temporary (for example, oil and vinegar). |
| Flute | To make an edge with a scalloped effect; as in a pie crust |
| Fry | To cook in hot fat or oil |
| Grate | To reduce to small shreds or pulverize by rubbing against a rough or sharp perforated surface |
| Grind | To reduce to fine particles by grinding; to crush |
| Julienne | To cut foods into thin strips |
| Knead | To manipulate with a pressing motion, accompanied by a folding and stretching motion, as in kneading bread dough |
| Marinade | a mixure, usually acid/oil base to soak food in so as to soften connective tissue and add flavor |
| Marinate | To let food stand in a flavorful, often acidic liquid |
| Mince | To cut into very fine pieces |
| Mix | To combine ingredients |
| MoistHeatCooking | Heat is conducted to a foods through water or steam; provides flavor and tenderness to tougher cuts of meat |
| Parboil | To boil until partially cooked |
| Pare | To peel away the outer covering of foods with the use of a small knife |
| Pit | To remove the stone (pit) or seed of a fruit |
| Poach | To cook in a still liquid with no bubbles breaking the surface |
| Reduce | To cook a liquid until the quantity is half the amount you started with |
| Saute | To cook quickly in fat at a high temperature. In French, "to jump" |
| Scald | To heat milk/cream to just below the boiling point |
| Sear | To brown surface of meat by heating at a very high temperature for a short time |
Created by:
MArrowood
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