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Cooking Terms 19


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ramekin
a very small dish used for individual portions
reconstitute
a dried food product is returned to its original form by adding a liquid, hot or cold
rolling boil
boiling water at very high heat so that even if stirred the water continues to boil (bubble)
roux
a cooked mixture of flour and oil, fat or butter that is used to thicken liquids
sachet
a small bag usually made of cheesecloth containing herbs and spices and is placed into soups, stews, stocks and sauces while cooking for added flavor and is removed when the item is finished cooking
saffron
a yellow-orange spice made from the stigmas of purple crocus
sauce
a liquid that adds flavor and moisture to foods
scallion
very young onions picked when beds of onions need to be thinned. Both the shallot and the green onion, which have small bulbs, are also known as scallions
season
enhancing the flavor of food by adding ingredients such as herbs and spices; cooking term also means to oil a pan and slowly warm it and then wipe it
set
to allow food to solidify