Cooking terms review #1

To cook in the oven with dry heat

• Chill

• Bake

• Broil

• Baste

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

• Fire

• Barbecue

• Braise

• Brown

To scald or parboil in water or steam

• Boil

• Baste

• Blanch

• Blend

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

• Braise

• Clarify

• Baste

• Barbecue

To cook in liquid at 212 degrees

• Heat

• Boil

• Dice

• Dot

To cook in a sugar syrup until coated or crystallized.

• candy

• caramelize

• combine

• coddle

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

• cream

• devein

• coat

• broil

To pulverize.

• cut

• cube

• dice

• crush

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

• coddle

• cool

• cream

• dissolve

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.

• combine

• beat

• cream

• brush