FACS I - Discovering Life Skills Chapter 24 - Cooking Basics/Recipe Terms
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Created by:
nlmsfacsteacher on September 5, 2011
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27 terms
Terms | Definitions |
|---|---|
 Bake | Cook in the oven without a cover. |
| Beat | Mix or stir quickly, bringing the contents of the bowl to the top and down again. |
| Blend | Stir until the ingredients are completely mixed. |
| Boil | Cook in liquid hot enough to bubble rapidly. |
| Braise | Simmer gently in a small amount of liquid in a covered pan. The food may be browned first. |
| Broil | Cook under or over (grill) direct heat. |
| Brown | Cook in a small amount of fat over high heeat to brown the surface. |
| Chill | Pput in the refrigerator until cold. |
| Combine | Mix two or more ingredients together. |
| Cook | Prepare food by cooking with dry heat or moist heat. |
| Cook by dry heat | Cook food uncovered without adding any liquid. |
| Cook by moist heat | Cook in a covered pan with liquid added. |
| Cream | Blend until smooth and fluffy. |
| Curdles | When milk separates into little particles or curds. |
| Deep-fat Fry | Cook in hot fat deep enoough to cover the food. |
| Fry | Cook in hot fat. |
| Preheat | Heat the oven to the right temperature before putting in the food. |
| Roast | Cook in the oven in dry heat. |
| Saute | Fry in a small amount of fat until done. |
| Scald | Heat milk until it steams and just begins to bubble around the edge of the pan. |
| Simmer | Cook to just below the boining pont so the liquid barely bubbles. |
| Steam | Cook over boing water |
| Stew | Cook slowly in liquid. |
| Stir | Move the ingredients in a circular motion to mix or to prevent burning. |
| Stir Fry | Cook quickly in a small amount of fat at high heat |
| Toss | Tumble ingredients lightly with a spoon and fork. |
| Whip | Beat fast witih an electric mixer, rotary beater, or wire ship to add enough air to make the mixture fluffy. |
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