Cooking Terms | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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To heat a solid until it becomes a liquid

Melt

Adding air to a dry ingredient

Sift

To beat rapidly to incorporate air and increase volume

Whip

To move ingredients in a circular motion

Stir

To cook by dry heat above 375*F

Roast

To cut into small even cubes

Dice

To rub on a grater to produce small particles

Grate

To cut food into large chunks

Chop

To cook in a small amount of fat

Sauté

To cook in liquid just below the boiling point

Simmer

To cook by dry heat in an oven under 375*F

Bake

To cook under direct heat

Broil

To coat the surface of food with fine dry bread, crackers, or cereal crumbs

Bread

To combine a delicate ingredient with a solid mixture by bringing the ingredient from the of the bowl to the top

Fold

To make a soft mass of food with a fork or masher

Mash

To let food stand in a mixture to improve flavor or tenderness

Marinate

To cut food into strips no thicker than 1/8 inch

Julianne

To cook in liquid hot enough for bubbles to break the surface

Boil

To add flavor or spices

Season

To cut food as small as possible

Mince

To moisten food while it's cooking to add flavor

Baste

Using the heel or palm of your hand to incorporate dough

Knead

To cut foods into round cylinders

Rondelle

To cut food along the bias

Diagonal

Removing a thin skin or layer of a fruit or vegetable

Peeling

To cut solid shortening or fat into dry ingredients

Cut-In

To bring the oven or broiler to desired heat prior to using

Pre-heat