Cooking Terms
Quiz by TESSA OLORVIDA
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- Q1
to cook in the oven with dry heat
baste
bake
barbecue
blanch
30s - Q2
to cook on a rack or spit over hot coals or some other source of direct heat
bake
barbecue
blanch
baste
30s - Q3
to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
boil
blanch
bone
baste
30s - Q4
to scald or parboil in water or steam
braise
broil
boil
blanch
30s - Q5
to cook in liquid over 212 F
brown
boil
broil
braise
30s - Q6
to cook in a small amount of liquid in a tightly covered pan over low heat
broil
brown
candy
braise
30s - Q7
to cook uncovered under a direct source of heat
brown
broil
caramelize
candy
30s - Q8
to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
brown
caramelize
candy
30s - Q9
to cook in a sugar syrup until coated or crystallized
coddle
caramelize
deep-fry
candy
30s - Q10
to heat sugar until a brown color and characteristic flavor develop
coddle
dot
caramelize
deep-fry
30s - Q11
to cook by submerging in simmering liquid
coddle
elevate
deep-fry
dot
30s - Q12
to cook in a large amount of hot fat
deep-fry
dot
fricassee
elevate
30s - Q13
to place small pieces of butter or another food over the surface of a food
dot
fry
fricassee
elevate
30s - Q14
to lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides
fry
grill
fricassee
elevate
30s - Q15
to cook pieces of meat or poultry in butter and then in seasoned liquid until tender
fricassee
fry
melt
grill
30s