Culinary Techniques
Name: ______________________ Date: ____________
Write the letter of the matching definition next to each term.
1. BOIL
A. A piece of meat ___ or for ___ and of a size for slicing into more than one portion
2. BROIL
B. Deformation of a physical body under the action of applied forces
3. BAKE
C. A loose temporary sewing stitch to hold layers of fabric together
4. ROAST
D. A vegetable cut into thin strips
5. FRY
E. To dissolve cooking juices or solid food in by adding liquid and stirring
6. GLAZE
F. A painful sore with a hard core filled with pus
7. BASTE
G. Mixed diced fruits or vegetables
8. BLANCH
H. To make less complex
9. MACEDOINE
I. Cooking by direct exposure to radiant heat
10. JULIENNE
J. A substance similar to stucco but exclusively applied to masonry walls
11. GRILL
K. A restaurant where food is cooked on a ___
12. SEAR
L. To hunt illegally
13. DEGLAZE
M. Temperature just below the boiling point
14. REDUCE
N. A surface burn
15. RENDER
O. Food prepared by cooking and straining or processed in a blender
16. POACH
P. To turn pale, as if in fear
17. STEAM
Q. Water at boiling temperature diffused in the atmosphere
18. MINCE
R. Any of various thin shiny coatings applied to foods
19. SINGE
S. English painter and art critic
20. SIMMER
T. To cook and make edible by putting in a hot oven
21. STRAIN
U. To make very hot and dry
22. PUREE
V. Food chopped into small bits