Cooking terms review #1

Front

To cook in the oven with dry heat

Back

Bake

Front

To cook on a rack or spit over hot coals or some other source of direct heat

Back

Barbecue

Front

To scald or parboil in water or steam

Back

Blanch

Front

To cook in a small amount of liquid in a tightly covered pan over low heat.

Back

Braise

Front

To cook in liquid at 212 degrees

Back

Boil

Front

To cook in a sugar syrup until coated or crystallized.

Back

candy

Front

To thoroughly cover a food with a liquid or dry mixture.

Back

coat

Front

To pulverize.

Back

crush

Front

To let a food stand until it no longer feels warm to the touch.

Back

cool

Front

To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.

Back

cream