Card Set Information
Cooking Terms in Foods Class
The term for combining two mixtures by gently cutting down through the mixture, across the bottom, and turning over again near the surface of the mixture.
The term for combining two or more ingredients by beating or stirring.
The term for cutting the skins off of fruits and vegetables.
The term for cooking something in liquid that is just below the boiling point.
The term for adding decoration to a food or dish to make it more attractive.
The term for simmering foods in a small amount of water for a long period of time.
The term for combining flour and shortening together into small pieces.
The term for cooking under direct heat or over hot coals.
The term for cooking in hot fat.
The term for starting the oven several minutes before placing the food into it, in order to bring the oven to the correct temperature.
The term for cooking in a small amount of butter.
The term for mixing ingredients very lightly with a spoon and fork, such as a salad.
The term for heating a solid like butter until it becomes a liquid.
The term for cooking food in a basket inside a covered kettle using a small amount of water.
The term for heating a liquid until it forms bubbles at the surface.
The term for browning meats and simmering them slowly.
The term for spreading a liquid over food such as beaten egg whites or butter.
The term for spreading a thin layer of shortening on a baking pan.
The term for sprinkling a pan with flour and removing the excess.