Foods

Front 1

appetizer

Back 1

a first course served before the main meal

Front 2

bake

Back 2

to cook by dry heat, covered or unocovered in the oven

Front 3

baste

Back 3

keep moist during cooking by pouring or spooning liquid over a food

Front 4

beat

Back 4

to add air to a mixture or make it smooth by using a quick over and over motion with a spoon, fork, rotary mixer, or whisk

Front 5

blanch

Back 5

to plunge food into boiling water, then cook for a limited time

Front 6

blend

Back 6

to combine two or more ingrediants thoroughly, in order to change color, texture, or flavor

Front 7

boil

Back 7

to cook in liquid, usually water, in which bubbles rise constantly and break on the surface

Front 8

braise

Back 8

to brown and then cook the food, covered, in a small amount of liquid at a low temp until tender

Front 9

bread

Back 9

to coat the surface of food with bread crums

Front 10

broil

Back 10

to cook by direct heat until the outer surface of the food is golden brown

Front 11

brown

Back 11

to cook over medium heat until the outer surface of the food is golden brown

Front 12

chill

Back 12

to place in a refirgarator to cool before cooking further or serving

Front 13

chop

Back 13

to cut into small pieces

Front 14

combine

Back 14

to mix together, usually by stirring, two or more ingrediants

Front 15

condensed

Back 15

a food pacakaged in a concentrated form of convenience

Front 16

cream

Back 16

to make smooth, soft, and creamy by beating with a spoon, or electric mixer

Front 17

cube

Back 17

to cute into small squares

Front 18

cut in

Back 18

to mix solid shortening with dry ingrediants by cutting it into very small pieces with a [astry blender, a fork, or two knives

Front 19

deep fat fry

Back 19

to cook in a deep container in enough fat to cover the food

Front 20

dice

Back 20

to cut into small cubes

Front 21

dot

Back 21

to scatter small bits of a substance, usually fat, on top of another food

Front 22

dredge

Back 22

to coat the surface with flour, meal, or other powdery substance

Front 23

flake

Back 23

to break a food, like fish, into small pieces with a forlk

Front 24

fold in

Back 24

to comine a delicate ingrediant, such as whipped cream or beaten egg whites, with a thick mixture such as a batter, using a gentle lifiting motion with wire wisk or a rubber scraper

Front 25

fry

Back 25

to cook in hot fat

Front 26

garnish

Back 26

to decorate a prepated food with touches of another food, such as parsely or paprika

Front 27

glaze

Back 27

to coat a food with a jelly or syrup for falvor or decoration

Front 28

grate

Back 28

to cut a food itno fine pieces by rubbing over a grater

Front 29

ingrediant

Back 29

an item used in a recepie

Front 30

julienne

Back 30

to cut food like string beans or paptoes into long, thin strips

Front 31

knead

Back 31

to work dough by streching it with your hands, folding it over, and pressing it down with the heels of your hands until smooth and elastic

Front 32

marinade

Back 32

the liquid in which food stands to marinate

Front 33

marinate

Back 33

to allow a food to stand in liquid, usually a french dressing or oil, or vinegar

Front 34

melt

Back 34

to liquify a solid such as butter, margarine, or chocolate

Front 35

mince

Back 35

to cut into very small fine pieces with a knife, or kitchen shears

Front 36

mix

Back 36

to comibne two or more ingredinats, usually stirring

Front 37

pan bake

Back 37

the cooking of thin batters, such as pancakes, or waffels, on a griddel or in a waffle baker or crepe pan

Front 38

pan broil

Back 38

to cook, uncovered, on a hot surface. the fat is poured off as it accumalates

Front 39

pan fry

Back 39

to cook, uncovered, ina small amount of fat, or oil

Front 40

parboil

Back 40

to boil in liquid until partially cooked

Front 41

pare

Back 41

to cut off the outer serving of a food

Front 42

pit

Back 42

to remove the stone, or pit, from a fruit, such as a peach

Front 43

poach

Back 43

to cook on or in a simmering liquid in a covered pan

Front 44

pound

Back 44

to hit meat with a mallet or the edge of a dish. this breaks up tissue and makes the meat more tender

Front 45

puree

Back 45

to press food through a sieve or strainer until it is smooth and soupy. this can also be done in a blender

Front 46

recipe

Back 46

ingrediants and directions for preparing a food or dish

Front 47

roast

Back 47

to cook, uncovered, and with no water added, in hot air un either an oven, barbecue grill, skillet, etc

Front 48

roll out

Back 48

ro flatten a ball of dough for pastrym cookies, bread, or biscuts

Front 49

rottiss

Back 49

to roast on a spit which continually turns throughtout the roasting period

Front 50

sauce

Back 50

gravy or another flavored blend used to accent or enrich the taste of the food, served as an accompainment

Front 51

saute

Back 51

the french version of pan-frying

Front 52

scald

Back 52

to heat a food just below boiling point

Front 53

score

Back 53

to make shallow cuts on the surface of a food

Front 54

scrape

Back 54

to rub off the skin of a vegetable or fruit with the sharp edge of a knife

Front 55

sear

Back 55

to brown the surface of the meat quickly ovrer high heat

Front 56

shred

Back 56

to tear or cut into thin pieces or strips

Front 57

sift

Back 57

to put dry ingreduiants through a sifter or a fine sieve to aerate and blend

Front 58

simmer

Back 58

to cook a food just below boiling point

Front 59

silver

Back 59

to cut into long thin, strips

Front 60

steam

Back 60

to cook food on a rack or in a basket over boiling liquid in a covered pan

Front 61

stew

Back 61

to cook food covered in liquid at a simmering temp

Front 62

steep

Back 62

to cover with boiling water in a perforated container

Front 63

stir

Back 63

to mix with a spoon

Front 64

stir-fry

Back 64

an oriental method of cooking where the food us cut into small pieces, then placed in a small amount of hot oil in the base of a wok or pan, stirred vigourously until cooked, then pushed up the sides of the wok, or removed from the pan

Front 65

toast

Back 65

to brown by direct heat in a toaster or in the oven

Front 66

toss

Back 66

to mix together ingrediants by lifting them gently and turning them back into the container