DEN: Culinary Terms

Overcooked

Firm to the bite

Soft to the touch

Soggy

Setting the table before a meal

Cleaning up after cooking

Mixing ingredients while cooking

Preparation and organization of ingredients and tools before cooking.

Cooking food over an open flame

Frying food in hot oil

Marinating food in spices and herbs

Vacuum-sealing food and cooking in a water bath at a precise temperature

Sautéing is cooking food quickly in a small amount of oil over high heat, while frying involves cooking food by submerging it in hot oil.

Sautéing is done at low heat, while frying is done at high heat.

Sautéing uses water instead of oil, while frying uses oil.

Sautéing involves deep-frying food, while frying involves shallow-frying food.

Chopping food into cubes

Cutting food into long thin strips

Slicing food into thick pieces

Grating food into fine particles

Topped with breadcrumbs, cheese, and butter then browned

Sprinkled with powdered sugar

Served with a side of rice

Covered in chocolate sauce

To gently heat or cook food by placing a container of food in another larger pan of hot water

To make French pastries

To grill meat

To deep-fry food

To bake at a high temperature

To add sugar to a dish

To mix ingredients in a blender

To add liquid to a pan to dissolve browned bits of food stuck to the bottom.

To soften vegetables, remove skins, or brighten colors.

To increase the cooking time

To add flavor to the food

To reduce the nutritional value of vegetables

To add flavor to a dish

To create a French dessert

To season baked goods

To thicken sauces and soups