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Cooking Terms Quiz 1

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COOKING TERM : MEANING
  • blanch : immerse (vegetables) for short time in boiling water
  • boil : cook in boiling water till done
  • broil : cook on a fire or gridiron
  • parboil : cook in boiling water till partially done
  • steam : cook in the steam of boiling water without food touching the water
  • roast : cook by subjecting to high heat in an oven
  • stir-fry : cook by frying quickly over high heat whilst stirring constantly
  • bake : cook by dry heat in an oven
  • purée : make (fruits or vegetables) into pulp or smooth paste
  • blend : mix smoothly
  • beat : mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth
  • shallow-fry : fry in very little hot oil or fat
  • saute : fry quickly in an open pan in little oil
  • mash : beat or crush into a soft mass
  • chop : cut into small pieces with heavy blows
  • grate : shred finely by rubbing against a rough or jagged surface
  • stew : cook by simmering liquid in a closed pot
  • garnish : decorate food
  • grease : coat the surface of a dish or mould with fat to prevent sticking
  • baste : moisten meat or vegetables with melted fat while it is cooking
  • marinade : soak meat or fish in a flavored liquid for some time before being cooked

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