1. By Courtney Sterner Edited by Mrs. Teaford

2.  1. Vegetables are cooked only until crisp- tender.  2. Sauces are thickened with corn starch.

3.  3. Each vegetable is carefully cut into bite-size pieces.  4. Meats are often marinated in soy sauce and cornstarch before cooking.

4.  5. An important ingredient in many dishes is ginger root.  6. The major seasonings are soy sauce, ginger root, and garlic.

5.  7. Condiments like hot sauce and duck sauce are often served with the food.  8. Fast methods of cooking like stir fry, deep fry, and steaming are popular.

6.  9. A small amount of sugar is often an ingredient in sauces.  10. Meats and vegetables are usually cooked just before serving.

7.  Wok  Steamer

8.  Vegetable oil

9.  Tea

10.  Rice

11.  Chopsticks

12.  They should be stirred a little before added it to a hot mixture because the cornstarch settles in the bottom and needs mixed back in or it stays in the bottom of the bowl.

13.  Marinating in soy sauce helps the meat absorb the flavor and also tenderize the meat

14.  Steaming- above the water, preserves nutrients  Boiling – in the water, nutrients washed away

15.  Chopping and cutting is time consuming  Stir frying is fast

16.  Cabbage  Spinach  Celery

17. Wok Bamboo Steamer Chinese Cookery Utensils

18. Cleaver Rice Paddle Chinese Cookery Utensils

19. Bamboo Wok Scrubber Chopsticks Strainer Chinese Cookery Utensils

20.  Corn Starch- a thickening agent (M)  Snow Peas- flat, edible pea pods (O)

21.  Water chestnuts- crunchy white nuts (N)  Bamboo shoots- flat, thin, edible bamboo (o2)

22.  Bird’s Nest soups- delicacy from Asians bird's nest. (S)  Sesame oil- refined, flavorful oil (o1)

23.  Moo goo gai pan- chicken, cabbage, and snow peas in thick sauce. (D)  Celery cabbage- vegetable with cabbage-celery look (I)

24.  White bean curd- white cheese-like squares (U)  Sweet and sour pork- pork and vegetables in a tart, fruity sauce. (m1)

25.  Egg rolls- small vegetables and meat in fried skin (G)  Bok choy- grows in green, leafy form with white stalks (L)

26.  Soy sauce- salty sauce from fermented soybeans (u)  Oolong- fermented and unfermented tea leaves (T)

27.  Stir frying- nutritious, fast method of cooking (A)  Ginger root- root grated or sliced for flavor (m2)

28.  Won ton soup- chicken broth, spinach, and filled with won ton (a)  Shark fin soup- rare soup made from dried shark’s fin (t)  Bean sprouts- young mung beans (E)

29.  Popular Chinese flavor accent

30.  Prepare and measure all ingredients ahead of time and line them up in order of their use.

31.  The best works are made of carbon steel or iron.

32.  Cut ingredients to the size that chopsticks could pick up- even if forks are to be used.

33.  Heat the wok one to two minutes. Pour the oil in a ring around the top of the work so that the oil heats as it runs into the center.

34.  Peanut oil is recommended because it doesn’t smoke at high temperature.

35.  Test the temperature of the oil by cooking one piece of food first. The food should pop and sizzle while cooking.

36.  Vegetables cooked quickly retain their bright color and their crisp, fresh taste.

37.  Overcooking vegetables may destroy the green chlorophyll. This brings out the sulfur flavor.

38.  Cutting vegetables on the diagonal allows the most surface area to cook quickly and absorbs flavors.

39.  The most popular meat in Chinese foods is pork.

40.  Rice is the Chinese staple food. It is thrown at weddings to symbolize long life and many children.

41.  Chinese recipes can not be found doubled because the hot area of the wok would be too small to cook a larger amount of food.

42.  https://www.google.com/ https://www.google.com/  https://www.google.com/imghp?hl=en&t ab=wi https://www.google.com/imghp?hl=en&t ab=wi