- Boil: To cook food in liquid that is bubbling rapidly at 212°F (100°C) at sea level.
- Baste: To spoon, brush, or pour liquid (like pan drippings or sauce) over food during cooking to keep it moist and add flavor.
- Marinate: To soak food, typically meat or vegetables, in a seasoned liquid mixture before cooking to tenderize and add flavor.
- Skim: To remove fat, foam, or impurities from the surface of a liquid while it is heating or simmering.
- Slurry: A mixture of a starch (like cornstarch or flour) and cold water used to thicken sauces or soups.
- Steep: To soak a solid substance (like tea leaves or herbs) in hot liquid to extract flavor, color, or nutrients.
- Stock: A flavorful liquid made by simmering bones, vegetables, and aromatics in water, used as a base for soups, stews, and sauces.
- Blanch: To briefly immerse food in boiling water, then plunge into ice water to stop cooking; used to preserve color, texture, or to loosen skins.
- Deglaze: To add liquid (like wine or broth) to a hot pan after searing food to dissolve and incorporate the browned bits stuck to the bottom into a sauce.
Parent Tip: Review the logic above to help your child master the concept of culinary arts worksheet.
