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20 Cards in this Set

  • Front
  • Back
basic
ADJ.
fundamental, essential(Learning how to measure ingredients accurately in a basic cooking skill.)
broil
V.
To cook over or beneath an open flame (In summer we broil hamburgers on a grill.)
broth
N.
a thin , clear soup(Adding vegetables to the chicken broth will add flavor.)
congeal
V.
To become solid as cooling occurs( The fat from the cooked hamburgers will congeal when the gets cold.)
crystallize
V.
To become solid in the form of crystals( the sugar in honey will often crystallize on the sides of the jar.)
culinay
ADJ.
having to do with cooking ( On the cooking show, many culinary topics were discussed.)
dehydrated
ADJ.
preserved by removing water (Dehydrated foods are good to take on camping trips.)
digestion
N.
the changing of food into a form that the body can take in and use( If you exercise too soon after a meal, your digestion may be affected.)
extract
N.
a concentratd flavoring
ferment
V.
a change in food from one form to another caused by yeast or bacteria
immerse
V.
to plunge into or cover with liquid
implement
N.
a utensil or useful divice
meringue
N.
egg whites stiffly beaten and mixed with sugar
omelet
N.
a beaten egg(s) cooked until firm and folded over
pungent
ADJ.
having a penetrating taste or smell
rind
N.
the firm outer covering of a certain food
savor
V.
to enjoy fully and unhurriedly
subtle
Adj.
not obvious or immediatly noticeable
sumptuous
Adj.
lavish, splendid
vegeterian
ADJ.
without meat, poultry, or fish