1. FOOD AND NUTRITION – Unit 8 Terms
Cooking Terms

2. cook in the oven in dry heat without a cover
bake

3. to cook by broiling, grilling, roasting, or baking
to cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on a rack over hot coals
barbecue

4. a flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients
batter

5. to briefly immerse food in boiling water or steam
to briefly immerse food in boiling water or steam. It inactivates the enzymes in foods
blanch

6. to heat a liquid until bubbles rise to the surface, a method of cooking food in a boiling liquid

7. a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food
braise

8. a dry cooking method in which food is cooked directly under a primary heat source
broil

9. to turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler

10. to cook in sugar syrup until coated or crystallized
candy

11. the chemical browning reaction that can occur when a sugar is heated
the chemical browning reaction that can occur when a sugar is heated. A characteristic color and flavor develops.
caramelization

12. to cook or simmer slowly just below the boiling point.
coddle

13. to cook in a large amount of hot fat
deep fry

14. to cook in hot fat
fry

15. a method of short order cooking on a griddle.
grilling

16. to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates
pan-broil

17. a method of cooking in which a moderate amount of fat is heated in a pan before adding food
panfry

18. to boil briefly as a preliminary or incomplete cooking procedure
parboil

19. to cook in a small amount of simmering liquid
poach

20. to decrease the quantity of a liquid and intensify the flavor by boiling
reduce

21. to cook uncovered in the oven with dry heat
roast

22. to cook food in a small amount of fat, stirring or flipping it frequently
sauté

23. to heat a liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food
scald

24. a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point (185 degrees 200 degrees F.)
simmer

25. to cook with vapor produced by a boiling liquid without allowing it to come in contact with the water
steam

26. to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea
steep

27. to cook one food or several foods together in a seasoned liquid for a long period of time
stew

28. a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly. Generally uses a wok, a large pan with sloping sides.
stir fry

29. to make the surface of a food brown by applying direct heat
toast