Colegio Infantes De La Reina
Idioma Extranjero Ingls
Profesora: Gladys Paredes
Cooking verbs worksheet
Name: ________________________________ Grade: 5th
Date: ________________
Objetivos:
- Aprender verbos en Ingls utilizados al cocinar.
I. Cutting Terms:
1. Chop: to
5. Grate: To reduce
cut food into
small, uneven
pieces.
food into small pieces
by pressing and
rubbing it against the
teeth of a grater.
2. Mince: To
6. Shred: To cut or
cut food into
very
fine,
uneven pieces.
break food into long,
thin strips by using a
knife, fork, or grater.
3. Cube: To
7. Peel: To remove the
cut food into
small,
equal
size
squares
about inch
in size.
outer layer/skin, by
stripping or pulling off
with your finger or a
knife
4.
8. Slice: To cut food
Dice: To
cut food into
small,
equal
size
squares
about to 1/8
inch in size.
into large, thick or thin
flat pieces with a slicing
knife. Use a sawing
motion while gently
pressing the knife
down.
II. Preparation Terms:
1. Freeze: To lower a
foods temperature to
freezing or below by
placing it in a freezer.
2. Defrost /
Thaw: To expose
to warmth in order
to free from a
frozen state.
3. Disolve: To cause a
6. Grease: To rub
solid food to turn into or
become part of a liquid.
fat on the surface
of a food or a
cooking utensil.
4. Drain: To remove
7. Melt: To
change food
from a solid to a
liquid by
applying heat.
liquid from a solid food
by pouring off the liquid,
putting the food through
a colander, or drying
with paper towels.
5. Strain: To separate
8. Season: To
solid from liquid
materials by pouring the
mixture through a
strainer or sieve.
increase the flavor
of a food by
adding herbs,
spices, or other
ingredients.
III. Mixing Terms:
1. Beat: To mix
5. Mix: To combine
ingredients and
incorporate air
using a spoon, wire
whisk, mixer, or
food processor with
an up-and-down
and circular motion.
two or more
ingredients into one
mass by stirring or
beating them.
2. Blend: To stir or
6. Stir: To mix
mix ingredients
until they are
thoroughly
combined and
smooth.
using a spoon or
wire whisk with a
circular motion.
3. Combine: To
7. Toss: To lightly
blend or mix two or
more ingredients.
mix ingredients by
tumbling them with
tongs or a large
fork and spoon.
4. Knead: To work
8. Whip: To beat
a ball of dough with
the heels of the
hands repeating
press, fold, and turn
motions until the
dough is smooth
and elastic.
quickly and
vigorously by hand,
wire whisk, or mixer
to incorporate air
and to make a
mixture light and
fluffy.
IV. Dry heat methods:
1. Bake: To cook
4. Roast: To cook
in an oven with dry,
hot air.
meat, fish, or poultry
uncovered in an oven
with dry, hot air.
2. Broil: To cook
5. Barbeque: To
uncovered under a
direct heat source.
roast slowly on a rack
or spit over hot coals
or some other direct
heat source and baste
with a spicy sauce.
3. Grill: To broil
over hot coals or on
a griddle.
V. Moist heat methods:
1. Boil: To cook
3. Simmer: To
food in hot liquid,
100C, having
bubbles that rise to
and break on the
surface of the
liquid.
cook food in liquid
that is just below
the boiling point.
2. Microwave:
4. Steam: To cook
To cook food in a
microwave oven
using little or no
liquid.
food in a pan using
vapor produced by
a boiling liquid.
VI. Cooking in fat methods:
1. Deep-fry: To
3. Stir - fry: To cook
cook food by
completely
immersing in hot fat;
also know as French
fry.
bite-sized small pieces
of food quickly over
high heat in a small
amount of fat while
stirring constantly.
2. Fry: To cook food
in a small amount of
hot fat.
VII. Miscellaneous:
Pre- heat: To turn on an appliance or oven to a desired temperature about 510 minutes before food is to be placed in it
