Flashcards: Study Core Cooking Techniques Vocabulary

Use these interactive Flashcards to practice the vocabulary words from our Core Cooking Techniques list.

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vocabulary list

WordDefinition
BlanchBlanching is a cooking technique where food is briefly submerged in boiling water then shocked in ice water to stop cooking.
BraiseTo braise is to cook food slowly in a small amount of liquid, usually covered, until tender and flavorful.
BroilBroiling is a cooking technique that involves exposing food to direct heat from above, resulting in a crispy exterior.
DeglazeTo deglaze is to add liquid (such as broth or wine) to a pan to loosen and incorporate flavorful browned bits.
GrillGrilling is a cooking technique that involves cooking food directly over high heat on a grill or barbecue.
PoachTo cook food gently in liquid, typically water or broth, at a temperature just below boiling.
RoastTo cook food, typically meat, in an oven or over an open flame using dry heat to brown and caramelize.
SauteSaute is a cooking technique where food is quickly cooked in a small amount of oil over high heat.
AppliancesAppliances are devices used in the kitchen to assist in cooking and food preparation, such as stoves, ovens, and microwaves.
BakewareBakeware refers to various types of oven-safe containers and tools used for baking, such as cake pans, cookie sheets, and muffin tins.
CookwareCookware refers to pots, pans, and other utensils used for cooking food on a stovetop, oven, or other heat source.
CutleryCutlery refers to knives, forks, and spoons used for eating and cooking in the kitchen.
Food processorA food processor is a kitchen appliance used for chopping, slicing, shredding, and pureeing food ingredients quickly and efficiently.
Mixing bowlA mixing bowl is a large bowl used for combining ingredients when cooking or baking, typically made of glass, ceramic, or metal.
UtensilsUtensils are tools used in cooking to prepare, serve, and eat food, such as knives, spatulas, spoons, and measuring cups.
cupA cup is a unit of volume measurement commonly used in cooking, equivalent to 8 fluid ounces or 16 tablespoons.
gallonA gallon is a unit of volume measurement equal to four quarts or 128 fluid ounces commonly used in cooking.
ounceAn ounce is a unit of measurement used to quantify weight in the Imperial and US customary systems, equivalent to 1/16 of a pound.
pintA pint is a unit of measurement in the US customary system equal to 16 fluid ounces or approximately 473 milliliters.
quartA quart is a unit of volume equal to two pints or four cups, commonly used in cooking recipes.
tablespoonA tablespoon is a unit of volume measurement commonly used in cooking, equivalent to approximately 15 milliliters or 3 teaspoons.
teaspoonA teaspoon is a small measuring unit equal to about 5 milliliters, commonly used in cooking to measure small amounts.
cutting boardA cutting board is a flat, durable surface used for chopping, slicing, and preparing food in the kitchen.
knifeA knife is a sharp tool used for cutting, chopping, and slicing ingredients in food preparation in the kitchen.
measuring cupsMeasuring cups are kitchen tools used to accurately measure liquid or dry ingredients for cooking and baking recipes.
mixing bowlsMixing bowls are deep, round containers used for combining ingredients in cooking and baking, available in various materials and sizes.
peelerA peeler is a kitchen tool used to remove the outer skin or peel of fruits and vegetables with ease.
spatulaA spatula is a flat, flexible utensil with a long handle used for flipping, spreading, and serving food in cooking.
whiskA whisk is a kitchen tool with wire loops used for mixing, whipping, and incorporating air into ingredients like eggs.
ingredientsIngredients are the individual components that make up a recipe, such as meat, vegetables, spices, and other food items.
measureTo determine the quantity of ingredients needed for a recipe, typically using tools such as cups, spoons, or scales.
bakeTo cook food in an oven using dry heat, typically at a moderate to high temperature, until it is fully cooked.
simmerTo simmer means to cook a liquid at a temperature just below boiling, allowing flavors to meld without vigorous bubbling.
chopTo chop means to cut food into small, irregular pieces using a knife, typically used for vegetables, fruits, or herbs.
whiskTo whisk means to beat ingredients quickly and vigorously using a whisk until they are well combined and smooth.
sauteSaute is a cooking technique where food is quickly cooked in a small amount of oil over high heat.
boilTo boil means to heat a liquid until it reaches a point where bubbles break the surface and steam is produced.
SeasoningSeasoning refers to the process of adding salt, herbs, spices, or other flavorings to enhance the taste of food.
MarinateTo marinate means to soak food in a seasoned liquid mixture, typically with spices, herbs, and acids like vinegar or citrus juice.
SauteSaute is a cooking technique where food is quickly cooked in a hot pan with a small amount of oil.
GrillGrilling involves cooking food over direct heat, typically on a grill or barbecue, to impart a smoky flavor and char marks.
BakeTo cook food in an oven using dry heat, typically at a specific temperature for a specific amount of time.
SimmerSimmering is a cooking technique where food is cooked gently in liquid at a temperature just below boiling.
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