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50 Cards in this Set

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