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

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To cook under direct heat.

Broil

To heat a solid until it becomes a liquid.

Melt

To beat rapidly to incorporate air and add volume

Whip

To coat surface of food with fine crumbs

Bread

Put powdery substance through a sieve to remove lumps

Sift

To cook in a small amount of fat

Sauté

To move ingredients in a circular motion

Stir

To bring oven up to temperature before cooking.

Pre-heat

To cut food as small as possible.

Mince

To combine fat into sugar until fluffy.

Cream

To combine delicate ingredient with others by bringing the bottom of the mixture to the top gently.

Fold

To moisten food while it is cooking

Baste

To cook in liquid just below the boiling point.

Simmer

To add flavor or spices

Season

To cut into small, even cubes

Dice

To cut food into smaller pieces.

Chop

To cook by dry heat under 375 degrees.

Bake

To cook by dry heat above 375 degrees.

Roast