Cooking Terminology

What is the cooking term for: cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface?

• Bake

• Boil

• Fry

• Steam

What is the cooking term for: scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water?

• Blanch

• Sauté

• Roast

• Braise

What is the cooking term for: To heat a liquid until bubbles rise constantly to the surface?

• boil

• simmer

• steam

• poach

What is the cooking term for: To cook meat slowly, covered and in a small amount of liquid or steam?

• braise

• fry

• grill

• roast

What is the cooking term for: To cook uncovered under a direct source of heat?

• broil

• steam

• poach

• simmer

What is the cooking term for: to heat sugars on the surface of foods until they liquefy and darken in color?

• Carmelize

• Blanch

• Poach

• Sear

What is the cooking term for: To cook in a small amount of fat?

• saute

• boil

• steam

• bake

What is the cooking term for: To cook gently in a liquid just at or below the boiling point?

• Simmer

• Broil

• Fry

• Roast

What is the cooking term for: "under vacuum" in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water?

• sous vide

• en papillote

• confit

• poêlé

What is the cooking term for: mix 2 or more ingredients together until well combined?

• blend

• slice

• boil

• grate