Language Arts Week 1
Terms
undefined, object
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- basic
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ADJ.
fundamental, essential(Learning how to measure ingredients accurately in a basic cooking skill.) - broil
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V.
To cook over or beneath an open flame (In summer we broil hamburgers on a grill.) - broth
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N.
a thin , clear soup(Adding vegetables to the chicken broth will add flavor.) - congeal
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V.
To become solid as cooling occurs( The fat from the cooked hamburgers will congeal when the gets cold.) - crystallize
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V.
To become solid in the form of crystals( the sugar in honey will often crystallize on the sides of the jar.) - culinay
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ADJ.
having to do with cooking ( On the cooking show, many culinary topics were discussed.) - dehydrated
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ADJ.
preserved by removing water (Dehydrated foods are good to take on camping trips.) - digestion
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N.
the changing of food into a form that the body can take in and use( If you exercise too soon after a meal, your digestion may be affected.) - extract
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N.
a concentratd flavoring - ferment
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V.
a change in food from one form to another caused by yeast or bacteria - immerse
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V.
to plunge into or cover with liquid - implement
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N.
a utensil or useful divice - meringue
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N.
egg whites stiffly beaten and mixed with sugar - omelet
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N.
a beaten egg(s) cooked until firm and folded over - pungent
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ADJ.
having a penetrating taste or smell - rind
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N.
the firm outer covering of a certain food - savor
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V.
to enjoy fully and unhurriedly - subtle
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Adj.
not obvious or immediatly noticeable - sumptuous
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Adj.
lavish, splendid - vegeterian
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ADJ.
without meat, poultry, or fish