Cooking Terms

To scald or parboil in water or steam. Oftentimes it is put in an ice bath afterwards to stop the cooking process.

• Blanch

• poach

• simmer

• parboil

Poach

• To cook in liquid that is barely at the boiling point.

• To cook over or in a simmering liquid.

• To cook in liquid at 212 degrees F(100* C).

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

Match the following

• Cut-In

• To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light.

• Beat

• 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.

• Fold

• To mix ingredients together with a circular up and down motion using a spoon, whisk, or electric beater.

• Cream

• To beat quickly and steadily by hand with a whisk, or rotary beater. The purpose is to incorporate lots of air bubbles into things such as heavy cream to make whipped cream or eggs or egg whites to create egg foams for sponge cakes or meringues for many other types of baked goods.

• Whip

• To combine solid fat with flour using a pastry blender, two forks, or the fingers.

To cut into very small cubes of even size.

What type of cut is pictured?

• Dice

• Batonnet

• Julienne

• Sliver

To cook in liquid at 212 degrees F(100* C).

• Roast

• Boil

• Bake

• Fry

To cook in the oven with dry heat.

In the image, the baker is using a pastry blender to ______________ the ingredients.

• Blend

• Whip

• Sift

• Cut-In

To cook over or in a simmering liquid, usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

• Blanch

• Parboil

To cook uncovered under a direct source of heat. Oftentimes used to cook and crisp delicate foods or brown the top of already-cooked dishes.

• Bake

• Sear

• Broil