Int. Foods

Front 1

add alternately

Back 1

add of one ingredient to a mixture, then part of another, then part of the first, ect, until both are mixed in

Front 2

Appetizer

Back 2

A first course served before the main meal.

Front 3

bake

Back 3

To cook by dry heat, covered or uncovered in an oven.

Front 4

Baste

Back 4

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

Front 5

Beat

Back 5

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

Front 6

Blanch

Back 6

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

Front 7

Blend

Back 7

To combine two or more ingredients throughly in order to change color, texture, or flavor.

Front 8

Boil

Back 8

To cook in liquid, usually in water, in which it bubbles rise constantly and break the surface.

Front 9

Braise

Back 9

To brown and then cook the food, covered, in a small amount of liquid at a loq temperature until tender

Front 10

Bread

Back 10

To coat the surface of a food with bread crumbs

Front 11

Broil

Back 11

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

Front 12

Brown

Back 12

To cook over medium heat until the outer surface is golden brown.

Front 13

Chill

Back 13

To place in a refrigerator to cool before cooking or serving.

Front 14

Chop

Back 14

To cut into a small peice.

Front 15

Combine

Back 15

To mix together, usually by stirring two or more ingredients

Front 16

Condensed

Back 16

A food package in concentrated form for conveinece

Front 17

Cream

Back 17

To make smooth, soft, and creamy by heating with spoon or electric mixer.

Front 18

Cube

Back 18

To cut into small aquares.

Front 19

Cut in

Back 19

To mix solid shortening with dry ingredients by cutting it into very small pieces with a pastry blender, a fork or two knives

Front 20

Deep fat fry

Back 20

To cook in a deep container in enough so fat is covered in food

Front 21

Dice

Back 21

To cut into small cubes

Front 22

Dot

Back 22

To scatter bits of a substance, usually in fat on top of another food

Front 23

Dredge

Back 23

To coat the surface with flour, meal, or other powdery sunstance.

Front 24

Flake

Back 24

To break a food, like fish, into small pieces with a fork

Front 25

Fold in

Back 25

To combine a delicate ingredient, such as whipped cream or beaten egg whites, with a thick mixture such as a batter, using a gentle lifting motion with wire whisk or a rubber scrapper

Front 26

Fry

Back 26

To cook in hot fat

Front 27

Granish

Back 27

To decorate a prepared food with touches of another food like parsley

Front 28

Glaze

Back 28

To coat food thinly with jelly or syrup for flavor or decoratiion

Front 29

Grate

Back 29

To cut food into fine peices by rubbing it over a grater

Front 30

Grind

Back 30

To cut by putting food through a food chopper on food grinder

Front 31

Ingreindent

Back 31

An item used in a recipe.

Front 32

Julienne

Back 32

To cut food like string beans or in long strips.

Front 33

Knead

Back 33

To work dough with hands by folding it over everytime.

Front 34

Marinate

Back 34

TO allow a food to stand in a liquid

Front 35

Melt

Back 35

TO liquify a solid such as butter or margerine or chocolate.

Front 36

Mince

Back 36

To cut into very small pieces with a knife or kitchen sheerings

Front 37

Mix

Back 37

T combine to or more ingriendts

Front 38

Pan bake

Back 38

The cooking of thin batters, such as pancakes or waffles

Front 39

Pan broil

Back 39

To cook uncovered on a hot surface

Front 40

PAn fry

Back 40

TO cook uncoveres in a small amount or fats or oils

Front 41

PArbroil

Back 41

To boil in liqiud until partially cooked

Front 42

Pare

Back 42

To cut off the outer covering of the food

Front 43

Pit

Back 43

TO remove the stone or pit from a friut

Front 44

Poach

Back 44

To cook or in a simmering liquid in a coverd dish

Front 45

Pound

Back 45

TO hit meat with a mallet makes meat more tender

Front 46

Puree

Back 46

To press food through a sieve or strainer until it is soupy.

Front 47

REcipe

Back 47

Ingredients and directions for preparing food

Front 48

Roast

Back 48

To cook, uncovered and with no water

Front 49

Roll out

Back 49

To flatten a ball dough for pastry cookies or biscuits

Front 50

Rotiss

Back 50

To roast on a spit which continually turns throughout the roasting poeriod

Front 51

SAuce

Back 51

Gravy or another liquid sunstance to enrich the food

Front 52

Saute

Back 52

The french version of pan frying

Front 53

Scald

Back 53

To heat a food just below the boiling point

Front 54

Spore

Back 54

To make shallow cuts on the surface of the food

Front 55

Scrape

Back 55

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

Front 56

Sear

Back 56

To brown the surface of the meat

Front 57

Shred

Back 57

To tear up and cut into small peices

Front 58

Sift

Back 58

To put dry ingriendts through a sifter to areate and blend

Front 59

Simmer

Back 59

To cook a food just below the boiling point

Front 60

Silver

Back 60

To cut in long thin pieces

Front 61

Steam

Back 61

To cook food on a rack over boiling water in a covered pan

Front 62

Stew

Back 62

To cook food covered in a liquid

Front 63

Steep

Back 63

To cover in boiling water in a performed container

Front 64

Stir

Back 64

TO mix with spoon

Front 65

Toast

Back 65

To brown by direct heat in a toaster or in oven

Front 66

Toss

Back 66

To mix ingreints by lifting them gently and turning them back into the container