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