Vocab IV Principles of Food

To cook without fat in an uncovered skillet.

• Panfry

• Panbroil

• Parboil

• Puree

To turn food in a microwave oven one-quarter to one-half turn at one or more intervals in the cooking period to allow microwaves to hit it in a more even pattern.

• Roast

• Reduce

• Rotate

• Reconstitute

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

To cook in a skillet with a small amount of fat.

• Parboil

• Panbroil

• Poach

• Panfry

To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with a rolling pin.

• Refresh

• Rotate

• Reconstitute

• Roll

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

To boil in liquid until partially cooked.

• Panbroil

• Puree

• Panfry

• Parboil

To cook uncovered in the oven with dry heat.

• Panbroil

• Roast

• Parboil

• Panfry

To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.

• Peel

• Pare

• Pit

• Poach

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

To quickly plunge blanched vegetables in cold water to stop the cooking process.

• Reconstitute

• Reduce

• Refresh

• Rotate

Tags

CCSS.L.11-12.4C

CCSS.L.6.4C

CCSS.L.7.4C

CCSS.L.8.4C

CCSS.L.9-10.4C

To remove the outer layer.

• Pit

• Pare

• Puree

• Peel

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

To decrease the quantity of a liquid and intensify the flavor by boiling.

• Refresh

• Reduce

• reconstitute

• Roast