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49 Cards in this Set
- Front
- Back
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A first course served before the the main meal
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Appetizer
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Add alternately
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To add part of one ingredient to a mixture, then part of anther, then part of the first, ect, until both are competely mixed in.
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Bake
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Too cook by dry heat, covered or uncoverd, in an oven
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Baste
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Keep moist during cooking by pouring or spooning liquid over food.
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Beat
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To add air to a mixture or to make is smooth by using a quick over and over motion with spoon, fork, rotary mixer, electric mixer, or whisk.
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Blanch
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To plunge food into boiling water, then cook for a limited time.
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Blend
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To combime two or more ingredients thorughly, in order to change color, texture, or flavor.
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Boil
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To cook in liquid, usally water, in which bubbles rise constantly and break on the sureface.
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Braise
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To brown and then cook the food, covered, in a small amout of liquid at a low temperture until tender.
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Bread
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To coat the sureface of a food ith bread crumbs
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Broil
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To cook by direct heat until the outer surface of the food is golden brown.
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Brown
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To cook over medium heat until the outer surface of the food is golden brown
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Chill
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To place in a refrigertor to cool before cooking further or serving
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Chop
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To cut into small pieces
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Combine
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To mix togher by strring, two or more ingredients
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Condensed
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A food packaged in a concentrated form for convenience
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Cream
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To make smooth, soft, and creamy by beating with a spoon or electric mixter.
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Cube
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To cut into small squares
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Cut in
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To mix solid shortening with dry cutting it into very small pieces with a pastry blender, a fork, or two knives.
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Deep fat fry
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To cook in a deep continer in enough ho fat to cover the food
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Dot
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To scatter small bits of a substance, usually fat, on top of another food.
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Dredge
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To coat surface with flour, meal, or other powdery substance
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Flake
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To break a food, like fish, into small pieces with a fork.
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Fold in
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To combine a delicate ingredent, such as whipped cream or deaten egg whites, with a thick mixture such as a batter, using a gentle lifting motion with wire whisk or a rubber scraper
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Fry
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To cook in hot fat
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Garnish
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To decorate a prepared food with touches food, such as parsley or paprika
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Glaze
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To coat a food thinly with a jilly or syup for flavor or decoration
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Grate
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To cut a food into fine pieces by rubbing it over a grater
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Grind
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To cut by putting food through a food chopper or food grinder
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Ingredient
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An item uesd in a recipe
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Jullenne
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To cut food like string beans or potatoes into long, thin strips
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Knead
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To work dough by stretching it with yourr hands, folding it over, and pressing it down with the heels of hands until it is smooth and elastic
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Marinade
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The liquid in which food stands to marate
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Marinate
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To allow a food to stand in a liquid, usually a french dressing oil and vinegar
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Melt
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To liquify a solid such as butter, margarine, or chocolate
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Mince
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To cut into very small, fine pieces with a knife or kitchen shears
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Mix
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To comdine two or more ingredients, usually stirring
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pan-bake
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The cooking of thin batters, such as pancakes or waffles, on a griddle or in a waffle baker or crepe pan
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Pan-broil
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To cook, uncovered, on a hot surface. The fat is poured off as it accumulates
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Pan-fry
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To cook, uncovered, in small amount of fat or oil
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parboil
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To boil in liquid until cooked
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Pare
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To cut off the outer covering of a food
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Pit
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To remove the stone, or pit, from a fruit, such as a peach
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Poach
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To cook on or in a simmering in a covered pan
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Pound
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To hit meat with a mallet or the edge of a dish
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Puree
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To press though a sieve or strainer until it is smooth and soupy
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Recipe
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Ingredients and directions for preparing a food or dish
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Roast
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To cook, uncoveres and with no water added, in hot air in either an oven, bardecue grill, skillet,
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Roll out
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To flatten a ball of dough for pastry, cookies, bread, or biscuits
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