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Future Vocabulary > Cooking Vocabulary > Flashcards

Cooking Vocabulary Flashcards

1
Q

Stir Fry

A

Fry very quickly over high heat

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2
Q

Boil

A

Change from a liquid to vapor

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3
Q

Caramelise

A

Convert to caramel

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4
Q

Frying

A

Cooking in fat or oil in a pan or griddle

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5
Q

Bake

A

Cook and make edible by putting in a hot oven

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6
Q

Cook

A

Transform by heating

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7
Q

Butter

A

A solid yellow food made from cream

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8
Q

Ghee

A

Clarified butter used in Indian cookery

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9
Q

Tamarind

A

Long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp

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10
Q

Ginger

A

Plant with thick aromatic rhizomes and leafy reedlike stems

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11
Q

Garlic

A

Bulbous herb of southern Europe widely naturalized

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12
Q

Honey

A

A sweet yellow liquid produced by bees

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13
Q

Soja

A

Erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

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14
Q

Oil

A

A slippery or viscous liquid or liquefiable substance not miscible with water

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15
Q

Corn

A

Tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

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16
Q

Soup

A

Liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

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17
Q

Dish

A

A piece of dishware normally used as a container for holding or serving food

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18
Q

Grill

A

A framework of metal bars used as a partition or a grate

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19
Q

Sweeten

A

Make sweeter in taste

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20
Q

Vinegar

A

Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

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21
Q

Cup

A

A small open container usually used for drinking

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22
Q

Tablespoon

A

A spoon larger than a dessert spoon; used for serving

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23
Q

Teaspoon

A

A small spoon used for stirring tea or coffee

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24
Q

Herb

A

A plant lacking a permanent woody stem

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25
Q

Pork

A

Meat from a domestic hog or pig

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26
Q

Noodle

A

A ribbonlike strip of pasta

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27
Q

Rice

A

Annual or perennial rhizomatous marsh grasses

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28
Q

Potato

A

An edible tuber native to South America

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29
Q

Tomato

A

Mildly acid red or yellow pulpy fruit eaten as a vegetable

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30
Q

Pastry

A

Any of various baked foods made of dough or batter

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31
Q

Cake

A

Baked good based on a mixture of flour, sugar, eggs, and fat

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32
Q

Cherry

A

Any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood

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33
Q

Almond

A

Small bushy deciduous tree native to Asia and North Africa

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34
Q

Cinnamon

A

Tropical Asian tree with aromatic yellowish-brown bark

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35
Q

Beef

A

Meat from an adult domestic bovine

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36
Q

Chicken

A

A domestic fowl bred for flesh or eggs

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37
Q

Turkey

A

Large gallinaceous bird with fan-shaped tail

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38
Q

Fish

A

Any of various mostly cold-blooded aquatic vertebrates

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39
Q

Salmon

A

Any of various large food and game fishes of northern waters

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40
Q

Onion

A

Bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb

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41
Q

Pie

A

Dish baked in pastry-lined pan often with a pastry top

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42
Q

Pudding

A

Any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed

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43
Q

Scampi

A

Large shrimp sauteed in oil or butter and garlic

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44
Q

Nut

A

Usually large hard-shelled seed

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45
Q

Crumble

A

Break or fall apart into fragments

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46
Q

Thyme

A

Any of various mints of the genus Thymus

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47
Q

Lemon

A

Yellow oval fruit with juicy acidic flesh

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48
Q

Lime

A

The green acidic fruit of any of various lime trees

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49
Q

Roast

A

Cook with dry heat, usually in an oven

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50
Q

Gravy

A

A sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats

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51
Q

Bean

A

A leguminous plant grown for its edible seeds and pods

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52
Q

Spice

A

Any of a variety of pungent aromatic vegetable substances used for flavoring food

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53
Q

Biscuit

A

Small round bread leavened with baking-powder or soda

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54
Q

Melt

A

Reduce or cause to be reduced from a solid to a liquid state

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55
Q

Caster Sugar

A

Very finely granulated sugar that was formerly sprinkled from a castor

56
Q

Condensed Milk

A

Sweetened evaporated milk

57
Q

Icing Sugar

A

Finely powdered sugar used to make icing

58
Q

Double Cream

A

Fresh soft French cheese containing at least 60% fat

59
Q

Ingredient

A

A component of a mixture or compound

60
Q

Orange Zest

A

Tiny bits of orange peel

61
Q

Dollop

A

A small measure (usually of food)

62
Q

Whisk

A

a mixer incorporating a coil of wires

63
Q

Baking Soda

A

A white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid

64
Q

Trim

A

Cut down on; make a reduction in

65
Q

Sunflower

A

Any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays

66
Q

Bacon

A

Back and sides of a hog salted and dried or smoked

67
Q

Chop

A

Cut with a hacking tool

68
Q

Cannelloni

A

Tubular pasta filled with meat or cheese

69
Q

Haricot

A

A French variety of green bean plant bearing light-colored beans

70
Q

Carrot

A

Perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

71
Q

Slice

A

A thin flat piece cut off of some object

72
Q

Breadcrumb

A

Crumb of bread; used especially for coating or thickening

73
Q

Spoonful

A

As much as a spoon will hold

74
Q

Braising

A

Cooking slowly in fat in a closed pot with little moisture

75
Q

Stove

A

A kitchen appliance used for cooking food

76
Q

Simmer

A

Boil slowly at low temperature

77
Q

Tender

A

Easy to cut or chew

78
Q

Moistening

A

The act of making something slightly wet

79
Q

Baking Tray

A

A cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits

80
Q

Prawn

A

Shrimp-like decapod crustacean having two pairs of pincers

81
Q

Pasta

A

Shaped and dried dough made from flour and water and sometimes egg

82
Q

Shell

A

The material that forms the hard outer covering of many animals

83
Q

Pea

A

A leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds

84
Q

Pancake

A

A flat cake of thin batter fried on both sides on a griddle

85
Q

Braise

A

Cook in liquid

86
Q

Stew

A

Cook slowly and for a long time in liquid

87
Q

Gnocchi

A

Small Italian dumplings made of potato or flour

88
Q

Pumpkin

A

A coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

89
Q

Mug

A

A cup with handle and usually cylindrical

90
Q

Pan

A

Shallow container made of metal

91
Q

Spud

A

An edible tuber native to South America

92
Q

Artichoke

A

A plant cultivated for its large, edible flower head

93
Q

Butternut Squash

A

Plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind

94
Q

Pickle

A

Vegetable preserved in brine or vinegar

95
Q

Parfait

A

Layers of ice cream and syrup and whipped cream

96
Q

Oregano

A

Aromatic Eurasian perennial

97
Q

Pepper

A

Bitter spice that creates flavor

98
Q

Salt

A

White crystalline form of especially sodium chloride used to season and preserve food

99
Q

Vanilla

A

Any of numerous climbing plants having fleshy leaves

100
Q

Nutmeg

A

East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace

101
Q

Penne

A

Pasta in short tubes with diagonally cut ends

102
Q

Ziti

A

Medium-sized tubular pasta in short pieces

103
Q

Orzo

A

Pasta shaped like pearls of barley

104
Q

Zucchini

A

Marrow squash plant whose fruit are eaten when small

105
Q

Pan-fry

A

Fry in a pan

106
Q

Deep-fry

A

Cook by immersing in fat

107
Q

Fishcake

A

A fried ball or patty of flaked fish and mashed potatoes

108
Q

Skipjack Tuna

A

Oceanic schooling tuna of considerable value in 117. Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito

109
Q

Soy Sauce

A

Thin sauce made of fermented soy beans

110
Q

Noodle

A

A ribbonlike strip of pasta

111
Q

Sushi

A

Cold rice and vinegar topped or rolled with raw fish

112
Q

Teriyaki

A

Beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

113
Q

Tempura

A

Vegetables and seafood dipped in batter and deep-fried

114
Q

Miso

A

A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces

115
Q

Pine Nut

A

Edible seed of any of several nut pines especially some pinons of southwestern North America

116
Q

Side Dish

A

A dish that is served with, but is subordinate to, a main course

117
Q

Soy

A

The most highly proteinaceous vegetable known

118
Q

Daikon

A

Radish of Japan with a long hard durable root eaten raw or cooked

119
Q

Sesame Oil

A

Oil obtained from sesame seeds

120
Q

Tofu

A

A soft, white, cheeselike food made from soybeans

121
Q

White Rice

A

Rice that has the husk or outer brown layers removed

122
Q

Jujube

A

Spiny tree having dark red edible fruits

123
Q

Prawn

A

Shrimp-like decapod crustacean having two pairs of pincers

124
Q

Convenience Store

A

A store selling a limited variety of food and pharmaceutical items; open long hours for the convenience of customers

125
Q

Simmer

A

Boil slowly at low temperature

126
Q

Steamed

A

Cooked in steam

127
Q

Cutlet

A

Thin slice of meat usually fried or broiled

128
Q

Topping

A

A flavorful addition on top of a dish

129
Q

Green Tea

A

Tea leaves that have been steamed and dried without fermenting

130
Q

Dumpling

A

Small balls or strips of boiled or steamed dough

131
Q

Apricot

A

Downy yellow to rosy-colored fruit resembling a small peach

132
Q

Vinegar

A

Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

133
Q

Artichoke

A

A plant cultivated for its large, edible flower head

134
Q

Broccoli

A

Plant with dense clusters of tight green flower buds

135
Q

Celery

A

Widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

136
Q

Leek

A

Plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

137
Q

Asparagus

A

Plant with long green stems that is eaten as a vegetable

Future Vocabulary (8 decks)

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