Cooking

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CEIP Xaloc
year 10/11
by 6th level A and B

Published in: Education, Technology, Business
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Cooking

  1. 1. Let's cook ! Cooking verbs and utensils CEIP Xaloc 6 th level
  2. 2. BAKE <ul>To cook by dry heat especially in an oven </ul>BAKING SHEET OVEN
  3. 3. <ul>To combine two or more ingredients together with a spoon, beater or blender. </ul><ul>BLEND </ul>SPOON BLENDER
  4. 4. BOIL To heat a liquid to its boiling point, until bubbles break the surface. &quot;Boil&quot; also means to cook food in a boiling liquid. SAUCEPAN CASSEROLE
  5. 5. CHOP To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is more coarsely cut than minced food. CHOPPING BOARD KINFE
  6. 6. DICE To cut food into tiny cubes (about 1/8- to 1/4-inch). To cut into very small pieces. This term means the smallest possible pieces; smaller than dice or chop, but not pureed. MINCE
  7. 7. DRAIN To pour off fat or liquid from food, often using a colander. COLANDER STRAINER
  8. 8. FRY To cook food in hot fat or oil over moderate to high heat. FRYING PAN FRYING SPOON
  9. 9. GRATE To reduce a large piece of food to coarse or fine threads by rubbing it against a rough, serrated surface, usually on a grater. GRATER
  10. 10. GRILL To cook food on a grill over hot coals or other heat source. GRIDDLE BARBACUE
  11. 11. MASH To crush a food into smooth and evenly textured state. POTATO MASHER
  12. 12. MELT <ul><li>To reduce to a liquid state by warmth or heat. </li></ul>BOWL
  13. 13. PEEL To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler. PEELER PEELER KNIFE
  14. 14. POUR <ul>To send (a liquid, fluid, or anything in loose particles) flowing or falling, as from one container to another. </ul>
  15. 15. ROAST To oven-cook food in an uncovered pan. ROASTING PAN
  16. 16. SEASON To add flavor to foods.
  17. 17. SLICE <ul>To cut into slices; divide into parts. </ul>
  18. 18. SPREAD <ul>To overlay or cover with something. </ul>
  19. 19. STIR <ul>To move one's hand or an implement continuously or repeatedly through (a liquid or other substance) in order to cool, mix, agitate, dissolve, etc., </ul>
  20. 20. SPRINKLE <ul><li>To scatter or disperse liquid, a powder, etc., in drops or particles. </li></ul>
  21. 21. WHIP To beat ingredients such as egg whites or cream until light and fluffy. BEATER

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