Sensory Cooking Vocabulary 2

A fresh, vivid, or invigorating flavor. Often used to describe something with lemon in it.

• zesty

• sharp

• savory

• hearty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

salty or spicy (anything that is not sweet); often used to describe meats, cheeses or sauces.

• zesty

• savory

• sharp

• hearty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

A harsh, bitter, or tart taste. Often used to describe acidic foods.

• decadent

• sharp

• zesty

• airy

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

Usually a dessert or treat that appears as self-indulgent (you wouldn't eat often); luxurious, often can be used to describe something rich in sugar and/or cream.

• decadent

• airy

• savory

• hearty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

A light, pillowy texture often created by the incorporation (addition) of air.

• decadent

• airy

• zesty

• hearty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

A firm, robust texture (filling and heavy; opposite of airy)

• decadent

• savory

• zesty

• hearty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

to cook food in a way that burns or scorches the outside with quick, intense heat, resulting in a crisp outer texture and tender interior.

• sear

• carmelize

• saute'

• simmer

to cook a food slowly until it is browned and becomes sweeter in taste

• sear

• carmelize

• saute'

• simmer

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

to cook a food quickly in a small amount of fat using a shallow pan

• sear

• carmelize

• saute'

• simmer

to prepare food by cooking it in hot liquid kept just below the boiling point by turning the heat down just after it boils

• sear

• carmelize

• saute'

• simmer