Level 19 Level 21
Level 20

Cooking Terms 19

10 words 0 ignored

Ready to learn       Ready to review

Ignore words

Check the boxes below to ignore/unignore words, then click save at the bottom. Ignored words will never appear in any learning session.

All None

a very small dish used for individual portions
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)
a cooked mixture of flour and oil, fat or butter that is used to thicken liquids
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
a yellow-orange spice made from the stigmas of purple crocus
a liquid that adds flavor and moisture to foods
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
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
to allow food to solidify