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WorksheetsCulinary Terms
Total questions: 10
Worksheet time: 5mins
What is barding?
Taking a thin slice of fat or bacon and securing it to your meat.
Cutting the fat off a slice of meat before cooking.
Adding bacon grease to your sautee pan.
Cutting bacon into tiny pieces to add to a dish for flavor.
Coddle
To stand over a boiling pot to make it boil faster.
To press ingredients against the side of a glass with a coddler.
To cook your ingredients, often an egg or fruit, slowly in liquid which is just below the boiling point.
To fold in ingredients slowly.
Fool (in cooking)
When you think you are eating one thing and it turns out to be something else.
A dessert made with pureed fruit mixed with whipped cream.
An appetizer made with fruit and nuts.
Any dessert made with gooseberries.
Grunt
Another name for Shepherd's Pie.
A type of cobbler, popular in the South that has a dash of chocolate.
A pie that has berries and chopped bacon in it.
A combination of pie and cobbler made of fruit and often berries, cooked underneath a crust of biscuit dough.
Muddler
A tool used by bartenders that is like a pestle. It's used to crush herbs, spices and fruits.
A tool used to whip egg whites into a creamy texture.
A type of cooking pan that lets you steam fruit.
A tool used to mash ground beef when cooking.
Plumping
Arranging pillows in a way that is most comfortable.
The process of letting food soak up liquid in order to restore moisture that has been removed by drying.
The process of arranging a game bird in a baking pan.
Injecting a turkey with liquid butter before cooking.
Render
The process of putting food in a blender to mix.
Cooking fruit to obtain the juice.
Steaming vegetables in a steamer.
The process of cooking meats to obtain the fatty juices.
Shuck
To remove the outer shell of an oyster or a clam.
To trim broccoli from the stem.
To throw clams or oysters back into the ocean.
To cut vegetables into the tiniest possible pieces.
Temper
The act of separating an egg.
The technique of mixing hot and cold ingredients so that they don't get ruined as they come together.
What can be exhibited when you can't cook.
Whisking ingredients together very quickly.
Weep
What happens when you can't cook.
The gentle heating of vegetables in a little oil or butter with frequent stirring.
When clear juices or liquids run out of a solid food, such as jellies, custards and meringues.
When you saute an onion to carmalize it.
