Cooking Terms | Baamboozle - Baamboozle | The Most Fun Classroom Games!

English 27 Public

Cooking Terms

Study Slideshow

Removing a thin skin or layer of a fruit or vegetable

Peeling

15

Using the heel or palm of your hand to incorporate dough

Knead

20

Adding air to a dry ingredient

Sift

15

To cook in a small amount of fat

Sauté

20

To let food stand in a mixture to improve flavor or tenderness

Marinate

20

To cook in liquid hot enough for bubbles to break the surface

Boil

15

To cut into small even cubes

Dice

15

To cut food as small as possible

Mince

15

To cut food into large chunks

Chop

20

To cut foods into round cylinders

Rondelle

20

To cut food along the bias

Diagonal

20

To cut food into strips no thicker than 1/8 inch

Julianne

20

To combine a delicate ingredient with a solid mixture by bringing the ingredient from the of the bowl to the top

Fold

20

To moisten food while it's cooking to add flavor

Baste

25

To cut solid shortening or fat into dry ingredients

Cut-In

25

To cook by dry heat in an oven under 375*F

Bake

20