Printable Types of cooking flash cards

bake	to cook by dry heat in an oven or on heated metal or stones.

baste

to moisten (meat or other food) while cooking, with drippings, butter, etc.

boil	to change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.

braise

to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

broil

to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill:

fry	to cook in a pan or on a griddle over direct heat, usually in fat or oil.

parboil

to boil partially or for a short time; precook.

poach

to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.

pressure cook

to cook in a pressure cooker.

roast

to bake (meat or other food) uncovered, esp. in an oven.

simmer

to cook in a liquid that is kept at or just below the boiling point.

steam

to expose to or treat with steam, as in order to heat, cook, soften, renovate, or the like.

steep

to soak in water or other liquid, as to soften, cleanse, or extract some constituent:

stir-fry

to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery.

blanch

to scald briefly and then drain to facilitate removal of skins, or to scald or parboil so as to remove the odor or prepare for cooking by other means

bake	to cook by dry heat in an oven or on heated metal or stones.

baste

to moisten (meat or other food) while cooking, with drippings, butter, etc.

boil	to change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.

braise

to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

broil

to cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill:

fry	to cook in a pan or on a griddle over direct heat, usually in fat or oil.

parboil

to boil partially or for a short time; precook.

poach

to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.

pressure cook

to cook in a pressure cooker.

roast

to bake (meat or other food) uncovered, esp. in an oven.

simmer

to cook in a liquid that is kept at or just below the boiling point.

steam

to expose to or treat with steam, as in order to heat, cook, soften, renovate, or the like.

steep

to soak in water or other liquid, as to soften, cleanse, or extract some constituent:

stir-fry

to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery.

blanch

to scald briefly and then drain to facilitate removal of skins, or to scald or parboil so as to remove the odor or prepare for cooking by other means