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20 Cards in this Set
- Front
- Back
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Sifting |
Dry ingredients such as flour, salt, and baking powder are often combined by sifting |
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Braising |
If you are cooking meat in a small amount of liquid in a tightly covered pan over low heat, you are braising the meat |
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Marinating |
Marinating chicken is a mixture of seasoned lemon juice increases its flavor and tenderness |
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Whipped |
Egg whites are often whipped to increase their volume by incorporating air |
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Stir fry |
To stir fry foods, cook quickly in a small amount of fat at a high temperature |
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Baked |
A casserole is often baked in an oven in a covered or uncovered container |
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Blending |
When blending marshmallows with melted margarine, you need to stir until the mixture is a smooth and of uniform consistency |
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Dice |
To dice carrots, you need to cut them into small even pieces, smaller than 1/2 inch |
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Brown |
Recipes will often tell you to brown ground beef, or cook it quickly at a high temperature so the surface becomes brown |
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Pan broil |
You often pan broil bacon, pouring off fat as it accumulates in the fry pan |
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Deep fry |
To deep fry foods you need to use a large amount of hot fat |
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Broil |
When you broil meat you are cooking it uncovered by direct heat |
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Basting |
Pouring barbecue sauce over meat to keep it moist during cooking is called basting |
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Reconstituted |
Frozen orange juice concentrate must be reconstituted by adding water before you drink it |
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Creamed |
When making cookies, sugar and shortening are often creamed together until the mixture is soft ,smooth, and creamy |
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Simmering |
When a soup is simmering, it is cooking just below the boiling point |
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Dedged |
Chicken pieces are often dredged or dipped in flour, before they are fried |
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Knead |
To knead bread dough, use a fold-push-turn motion |
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Boiling |
Water or liquid is boiling when rolling bubbles from the surface |
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Slice |
You need to slice tomatoes or cut them into flat pieces before you can use them on sandwiches |
