Recipe Vocabulary List

to moisten (as with melted fat or juices) while roasting

to mix by stirring rapidly

to cook or be cooked directly over or under a heat source

used for a cake pan having a tube in the center and scalloped sides

a very fancy and usually sweet food

to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beating

a variable color averaging a strong brown that is yellower and slightly darker than gold brown, yellower and paler than average russet, and yellower and less strong than rust

a large and deep spoon with a long handle that is used especially for serving liquids

to cut or chop into very small pieces

to heat (an oven) to a particular temperature before putting food to be cooked inside

to fry (food, such as small pieces of meat or vegetables) in a small amount of fat

an ingredient (such as a condiment, spice, or herb) added to food primarily for the savor that it imparts

a frying pan

a kitchen utensil with a long handle and a wide blade used for scraping batter from a bowl or for lifting and flipping food

to press or pass through a strainer : FILTER

a kitchen utensil of wire used for whipping (as eggs or cream)

small pieces of the skin of a lemon, orange, or lime that are used to flavor food