Blanche - Quickly boil food (usually vegetables) for a short time, then cool it rapidly in ice water to stop the cooking., Coat - Cover food with a layer of another ingredient, such as flour, breadcrumbs, or sauce., Marinate - Soak food in a flavorful liquid (marinade) to tenderize and add flavor before cooking., Mix - Combine two or more ingredients together until evenly distributed., Blend - Combine ingredients into a smooth mixture using a blender or mixer., Portion - Divide food into specific amounts or servings., Puree - Process food (usually fruit or vegetables) into a smooth, thick paste using a blender or sieve., Strain and pass - Pour a mixture through a sieve or strainer to remove lumps or solids., Bake blind - Pre-bake a pastry crust without filling to prevent it from becoming soggy., Cream - Beat butter and sugar together until light and fluffy, often done when making cakes., Knead - Work dough by pressing, folding, and stretching it to develop gluten., Fold - Gently combine light ingredients (like whipped cream or egg whites) with heavier ones without losing air., Glaze - Brush or pour a shiny or glossy coating over food, often to add flavor or appearance., Line - Cover a baking tin or tray with parchment paper or pastry., Pipe - Squeeze a soft mixture (like cream, icing, or dough) through a piping bag to shape or decorate.,

Cookery Techniques matching exercise

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