Name _________________________________________ Class period ___________
RECIPE TERMINOLOGY HUNT
Using a cookbook, find and write the correct term for each definition.
____________ 1. To beat a food lightly and rapidly in order to incorporate air into the mixture
and to increase its volume.
____________ 2. To moisten foods during cooking with pan drippings or a sauce in
order to add flavor and prevent drying.
____________ 3. To cool a food to below room temperature in the refrigerator or
freezer, or over ice.
____________ 4. To cut food, often fresh herbs, dried fruit, with kitchen shears into very
small, uniform pieces using short, quick strokes.
____________ 5. To cut into uniform pieces, usually a half inch on all sides.
____________ 6. To split foods in the middle without completely separating the halves,
then spreading the halves to resemble a butterfly.
____________ 7. To work a solid fat such as shortening, margarine or butter into dry
ingredients, usually with a pastry blender.
____________ 8. To partially cook fruits, vegetables, or nuts in boiling water or steam.
____________ 9. “To the tooth”, a term to indicate pasta is cooked just enough to keep
a firm texture.
____________ 10. A liquid in which food is allowed to stand in order to flavor or
tenderize it. Marinate refers to the process. Do not use a metal
container. Do not marinate meats, poultry or fish at room
temperature for more than 30 minutes.
____________ 11. A measure equal to 1/16 teaspoon.
____________ 12. Chopping food into tiny irregular pieces.
____________ 13. To heat an oven or utensil to a temperature before using it.
____________ 14. To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.
____________ 15. To cook a food in the vapor given off by boiling water.
____________ 16. To cook food in liquid for a long time until tender, usually in a
covered pot; also the name of the mixture prepared this way.
____________ 17. To work dough with the heels of your hands in a pressing and folding
motion until it becomes smooth and elastic.
____________ 18. To cut off the skin or outer covering of a fruit or vegetable, using a
knife or vegetable peeler.
____________ 19. To add visual appeal to a finished dish.
____________ 20. To cut narrow grooves or slits partway through the outer surface of
a food to tenderize it or to form a decorative pattern.
____________ 21. To cut food into thin match-like sticks about two inches long.
____________ 22. To evenly cover food with crumbs, flour, or a batter.
____________ 23. To brown a food, usually meat, quickly on all sides using high heat to
seal in the juices.
____________ 24. To gently swirl one food into another; usually done with light and dark
batters for cakes or cookies.
____________ 25. To cook a food in liquid that is kept just below the boiling point; a few
bubbles will form slowly and burst just before reaching the surface.
RECIPE TERMINOLOGY HUNT WORD LIST
Al dente
Baste
Blanch
Butterfly
Chill
Coat
Cube
Cut in
Dash
Dice
Garnish
Julienne
Knead
Marble
Marinade
Mince
Pare
Preheat
Score
Sear
Simmer
Snip
Steam
Stew
Whip
RECIPE TERMINOLOGY HUNT--KEY
Whip______ 1. To beat a food lightly and rapidly in order to incorporate air into the mixture
and to increase its volume.
Baste_____ 2. To moisten foods during cooking with pan drippings or a sauce in order to
add flavor and prevent drying.
Chill______
3. To cool a food to below room temperature in the refrigerator or freezer, or
over ice.
Snip______ 4. To cut food, often fresh herbs, dried fruit, with kitchen shears into very
small, uniform pieces using short, quick strokes.
Cube_____
5. To cut into uniform pieces, usually a half inch on all sides.
Butterfly___ 6. To split foods in the middle without completely separating the halves, then
spreading the halves to resemble a butterfly.
Cut in_____ 7. To work a solid fat such as shortening, margarine or butter into dry
ingredients, usually with a pastry blender.
Blanch____
8. To partially cook fruits, vegetables, or nuts in boiling water or steam.
Al dente___ 9. “To the tooth”, a term to indicate pasta is cooked just enough to keep
a firm texture.
Marinade__
10. A liquid in which food is allowed to stand in order to flavor or tenderize it.
Marinate refers to the process. Do not use a metal container. Do not
marinate meats, poultry or fish at room temperature for more than 30
minutes.
Dash_____ 11. A measure equal to 1/16 teaspoon.
Mince_____ 12. Chopping food into tiny irregular pieces.
Preheat___ 13. To heat an oven or utensil to a temperature before using it.
Dice______ 14. To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.
Steam_____ 15. To cook a food in the vapor given off by boiling water.
Stew______ 16. To cook food in liquid for a long time until tender, usually in a covered pot;
also the name of the mixture prepared this way.
Knead_____ 17. To work dough with the heels of your hands in a pressing and folding
motion until it becomes smooth and elastic.
Pare______ 18. To cut off the skin or outer covering of a fruit or vegetable, using a
knife or vegetable peeler.
Garnish___ 19. To add visual appeal to a finished dish.
Score_____ 20. To cut narrow grooves or slits partway through the outer surface of a food
to tenderize it or to form a decorative pattern.
Julienne__
21. To cut food into thin match like sticks about two inches long.
Coat______ 22. To evenly cover food with crumbs, flour or a batter.
Sear______ 23. To brown a food, usually meat, quickly on all sides using high heat to seal
in the juices.
Marble____ 24. To gently swirl one food into another; usually done with light and dark
batters for cakes or cookies.
Simmer____ 25. To cook a food in liquid that is kept just below the boiling point; a few
bubbles will form slowly and burst just before reaching the surface.