Scribd
Upload
497 views3 pages

Cooking Verbs Worksheet

Guía con términos de cocina que utilicé en un 5to básico, luego creamos una presentación con una receta de cocina en inglés en la que ellos debían reconocer los verbos en la preparación de los alimentos.

Uploaded by

PB Laly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
497 views3 pages

Cooking Verbs Worksheet

Guía con términos de cocina que utilicé en un 5to básico, luego creamos una presentación con una receta de cocina en inglés en la que ellos debían reconocer los verbos en la preparación de los alimentos.

Uploaded by

PB Laly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
You are on page 1/ 3

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

You might also like