Food and Nutrition - Cooking Terms and Measurements

Vocabulary flashcards covering common kitchen measurement conversions and culinary preparation and cooking terms.

1 tbsp

3 tsp

1/4 cup

4 tbsp

1 cup

16 tbsp

Dredge

To cover food with a dry ingredient

Cream

To soften and blend until smooth and light

Whip

To beat rapidly and incorporate air

Bread

To cover food with a crumb coating

Cube

To cut into small squares

Dice

To cut into smaller cubes

Mince

To cut into very small pieces with a sharp knife

Boil

Large bubbles form, rise to surface to break

Braise

Cooking slowly, covered, small amount liquid

Broil

To cook under direct heat or over coals

Roast

Cooking by dry heat, uncovered

Saute

Uncovered in a small amount of fat

Sear

To cook quickly at a high temp until brown

Simmer

Tiny bubbles rise and break on the surface

Stew

Cooking slowly and for a long time in liquid