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50 Cards in this Set
- Front
- Back
Add alternately
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To add part of one ingredient to a mixture, then part of another, then part of the first, etc., until both are completely mixed in.
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Appetizer
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A first course served befor the main meal
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Bake
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To cook by dry heat, covered or uncovered, in an oven
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Baste
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Keep moist during cooking by pouring or spooning liquid over a food
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Beat
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To add air to a mixture or to make it smooth by using a quick over and over motion with a spoon, fork, rotary mixer, electric mixer, or whisk
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Blanch
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To plunge food into boiling water, then cook for a limited time
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Blend
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To combine two or more ingredients thoroughly, in order to change color, texture, or flavor
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Boil
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To cook in liquid, usually water, in which bubbles rise constantly and break on the surface
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Braise
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To brown and then cook the food, covered, in a small amount of liquid at a low temperature until tender
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Bread
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To coat the surface of a food with bread crumbs
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Broil
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To cook by direct heat until the outer surface of the food is golden brown
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Brown
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To cook over medium heat until the outer surface of the food is golden brown
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Chill
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To place in a refrigerator to cool before cooking further or serving
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Chop
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To cut into small pieces
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Combine
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To mix together, usually by stirring, two of more ingredients
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Condensed
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A food packaged in a concentrated form for convenience
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Cream
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To make smooth, soft, and creamy by beating with a spoon or electric mixer
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Cube
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To cut into small squares
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Cut in
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To mix solid shortening with dry ingredients by cutting it into very small pieces with a pastry blender, a fork, or two knives
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Deep fat fry
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To cook in a deep container in enough hot fat to cover the food
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Dice
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To cut into small cubes
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Dot
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To scatter small bits of substance, usually fat, on top of another food
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Dredge
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To coat the surface with flour, meal, or other powdery substance
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Flake
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To break a food, like fish, into small pieces with a fork
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Fiold in
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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 scraper.
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Fry
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To cook in hot fat
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Garnish
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To decorate a prepared food with touches of another food, such as parsley of paprika
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Glaze
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To coat a food thinly with a jelly or syrup for flavor or decoration
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Grate
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To cut a food into fine pieces by rubbing it over a grater
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Grind
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To cut by putting food through a food chopper of food grinder
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Ingredient
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An item used in a recipe
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Julienne
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To cut food like srting beans or potatoes into long, thin strips
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Knead
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To work dough by stretching it with your hands, folding it over, and pressing it down with the heels of your hands until it is smother and elastic
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Marinade
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The liquid in which food stands to marinate
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Marinate
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To allow a food to stand in a liquid, usually a French dressing or oil and vinegar
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Melt
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To liquify a sold such as butter, margarine, or chocolate
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Mince
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To cut into very small, fine pieces with a knife or kitchen shears
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Mix
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To combine two or more ingredients, usually stirring
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Pan-bake
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The cooking of thin batters, such as pancakes or waffles, on a griddle or in a waffle baker or crepe pan
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Pan-broil
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To cook, uncovered, on a hot surface. The fat is poured off as it accumulates
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Pan-fry
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To cook, uncovered, in a small amount of fat or oil
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Parboil
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To boil in liquid until partially cooked
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Pare
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To cut off the outer covering of a food
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Pit
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To remove the stone, or pit, from a fruit, such as a peach
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Poach
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To cook on or in a simmering liquid in a covered pan
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Pound
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To hit meat with a mallet or the edge of a dish. This breaks up tissue and makes the meat more tender
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Puree
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To press food through a sieve or strainer until it is smooth and soupy. This can also be done in a blender
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Recipe
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Ingredients and directions for preparing a food or dish
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Roast
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To cook, uncovered, and with no water added, in hot air in either an oven, barbecue grill, skillet, etc.
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Roll out
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To flatten a ball of dough for pastry, cookies, bread, or biscuits
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