Cooking Terms Worksheets - 15 Worksheets Library - Free Printable

Problem:

The task is to match each cooking term with its corresponding definition. The terms and definitions are provided in the image.

#### Definitions:
1. To partially cook by boiling.
2. To cook gently, over a low heat, in barely simmering liquid that barely covers the food.
3. To cook a large piece of meat or poultry, uncovered, using dry heat in an oven.
4. Flour and fat that have been cooked together to form a paste which will thicken a sauce.
5. To cook food in a small amount of fat over a relatively high heat.
6. To heat liquid to just short of boiling, until bubbles begin to form around the edge, but a boil has not begun.
7. To brown the surface of meat with a quick cook over a high heat so that the juices are sealed in.
8. To cook in liquid that is just below boiling, bubbles are forming but do not burst.
9. To cook food on a rack or in a steamer that has been set over a pot of boiling water.
10. To cook food covered and over a low heat in liquid.
11. To quickly cook small pieces of food over a high heat, using a relatively small amount of fat or liquid, and stirring constantly.
12. To cook food in dry heat in an oven.

#### Cooking Terms:
- stir-fry
- pantry
- stew
- parboil
- roast
- poach
- steam
- simmer
- sauté
- sear
- roux
- scald

---

Solution:

We will match each definition with the appropriate cooking term.

1. To partially cook by boiling.
- This describes parboiling, where food is boiled for a short period to partially cook it.
- Answer: parboil

2. To cook gently, over a low heat, in barely simmering liquid that barely covers the food.
- This describes simmering, where food is cooked at a low temperature with gentle bubbling.
- Answer: simmer

3. To cook a large piece of meat or poultry, uncovered, using dry heat in an oven.
- This describes roasting, where food is cooked in an oven without liquid.
- Answer: roast

4. Flour and fat that have been cooked together to form a paste which will thicken a sauce.
- This describes roux, a mixture of flour and fat used as a thickening agent.
- Answer: roux

5. To cook food in a small amount of fat over a relatively high heat.
- This describes sautéing, where food is cooked quickly in a small amount of fat.
- Answer: sauté

6. To heat liquid to just short of boiling, until bubbles begin to form around the edge, but a boil has not begun.
- This describes scalding, where liquid is heated just below the boiling point.
- Answer: scald

7. To brown the surface of meat with a quick cook over a high heat so that the juices are sealed in.
- This describes searing, where food is cooked quickly at high heat to create a crust.
- Answer: sear

8. To cook in liquid that is just below boiling, bubbles are forming but do not burst.
- This describes simmering, where food is cooked at a low temperature with gentle bubbling.
- Answer: simmer

9. To cook food on a rack or in a steamer that has been set over a pot of boiling water.
- This describes steaming, where food is cooked using steam from boiling water.
- Answer: steam

10. To cook food covered and over a low heat in liquid.
- This describes stewing, where food is cooked slowly in liquid.
- Answer: stew

11. To quickly cook small pieces of food over a high heat, using a relatively small amount of fat or liquid, and stirring constantly.
- This describes stir-frying, where food is cooked quickly while being stirred.
- Answer: stir-fry

12. To cook food in dry heat in an oven.
- This describes roasting, where food is cooked in an oven without liquid.
- Answer: roast

---

Final Answer:

1. parboil
2. simmer
3. roast
4. roux
5. sauté
6. scald
7. sear
8. simmer
9. steam
10. stew
11. stir-fry
12. roast

$$
\boxed{\text{parboil, simmer, roast, roux, sauté, scald, sear, simmer, steam, stew, stir-fry, roast}}
$$