Print double-sided (flip on the long edge) and cut along the dashed lines. Fronts and backs line up.
Culinary Techniques · Fronts · page 1
BOIL
BROIL
BAKE
ROAST
FRY
GLAZE
BASTE
BLANCH
Culinary Techniques · Backs · page 1
Cooking by direct exposure to radiant heat
A painful sore with a hard core filled with pus
A piece of meat ___ or for ___ and of a size for slicing into more than one portion
To cook and make edible by putting in a hot oven
Any of various thin shiny coatings applied to foods
English painter and art critic
To turn pale, as if in fear
A loose temporary sewing stitch to hold layers of fabric together
Culinary Techniques · Fronts · page 2
MACEDOINE
JULIENNE
GRILL
SEAR
DEGLAZE
REDUCE
RENDER
POACH
Culinary Techniques · Backs · page 2
A vegetable cut into thin strips
Mixed diced fruits or vegetables
To make very hot and dry
A restaurant where food is cooked on a ___
To make less complex
To dissolve cooking juices or solid food in by adding liquid and stirring
To hunt illegally
A substance similar to stucco but exclusively applied to masonry walls
Culinary Techniques · Fronts · page 3
STEAM
MINCE
SINGE
SIMMER
STRAIN
PUREE
Culinary Techniques · Backs · page 3
Food chopped into small bits
Water at boiling temperature diffused in the atmosphere
Temperature just below the boiling point
A surface burn
Food prepared by cooking and straining or processed in a blender
Deformation of a physical body under the action of applied forces