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Cooking vocabulary (W12A, 311 & 312)
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The main body or stalk of a plant or shrub, typically rising above ground but occasionally subterranean.
Stem
A thin, broad piece of food, such as bread, meat, or cake, cut from a larger portion.
Slice
Any of the small bulbs making up a compound bulb of garlic.
Clove
To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method.
Toss
To mix a substance(s) in a circular pattern using a spoon, spatula or other such utensil.
Stir
Rapidly stir a batter to thoroughly incorporate the ingredients along with air.
Beating
Some fruits and vegetables are naturally separated into
Wedges
Putting on a thin coat of butter or oil on the cooking pan
Grease
Reduce (something, especially food) to small shreds by rubbing it on a __________
Grate / Grater
Beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
Whisk
Cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades.
Mince
Cut (something) into pieces with repeated sharp blows / a downward cutting blow or movement
Chop
Remove the outer covering or skin from a fruit, vegetable, or shrimp
Peel
The men and women who prepare food in a professional capacity
Chefs/Cooks
In this process you use hot water to cook food
Boiling
A cooking utensil of parallel bars on which food is exposed to heat (as from charcoal or electricity)
Grill
Object where you bake things, like bread or chicken
Oven
Object to prepare food, it has fire
Stove
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