To place smallparticles of asolid, such asbutter, on thesurface of afood.To make thesurface of a foodbrown in color byfrying, broiling,baking in theoven, or toasting.To cookgently in hotliquid belowthe boilingpoint.To cook in liquid,usually water, inwhich bubblesrise constantlyand then breakon the surface.To heat a liquid tojust below theboiling point; or topour boiling waterover food or to dipfood briefly intoboiling water.To cookuncovered ina smallamount of fatin a pan.To cook in anuncoveredskillet with asmall amountof fat.To cook in anoven or oven-type appliancein a covered oruncovered pan.To spread, brush, orpour liquid (such assauce, drippings,melted fat, ormarinade) over foodwhile it is cooking.Use a baster, brush,or spoon.To fry small piecesof food veryquickly in a smallamount of very hotoil while stirringconstantly. Use awok or skillet.To cook meat quicklyat a high temperatureuntil it becomesbrown. Use a skilletwith a small amountof fat, or the oven ata high temperature.To set the oven tocooking temperaturein advance so that ithas time to reach thedesired temperatureby the start ofcooking.To brown bydirect heat ina toaster orin the oven.To cookunder directheat or overcoals.Tocook inhot fat.To cook in liquidjust below theboiling point. Thetiny bubbles thatform should breakbefore they reachthe surface.To cook uncoveredin an un-greasedor lightly greasedskillet, pouring offexcess fat as itaccumulates.To cook meatslowly, coveredand in a smallamount of liquidor steam.To cook inhot fat thatcompletelycovers thefood.To cook bydry heat,uncovered,usually in theoven.To cover withboiling water and letstand withoutadditional heatinguntil flavor and colorare extracted, as fortea.To cookslowly andfor a longtime in liquidTo cook oversteam risingfrom boilingwater.To cook meat orpoultry slowly overcoals on a spit orin the oven,basting it oftenwith a highlyseasoned sauce.To place smallparticles of asolid, such asbutter, on thesurface of afood.To make thesurface of a foodbrown in color byfrying, broiling,baking in theoven, or toasting.To cookgently in hotliquid belowthe boilingpoint.To cook in liquid,usually water, inwhich bubblesrise constantlyand then breakon the surface.To heat a liquid tojust below theboiling point; or topour boiling waterover food or to dipfood briefly intoboiling water.To cookuncovered ina smallamount of fatin a pan.To cook in anuncoveredskillet with asmall amountof fat.To cook in anoven or oven-type appliancein a covered oruncovered pan.To spread, brush, orpour liquid (such assauce, drippings,melted fat, ormarinade) over foodwhile it is cooking.Use a baster, brush,or spoon.To fry small piecesof food veryquickly in a smallamount of very hotoil while stirringconstantly. Use awok or skillet.To cook meat quicklyat a high temperatureuntil it becomesbrown. Use a skilletwith a small amountof fat, or the oven ata high temperature.To set the oven tocooking temperaturein advance so that ithas time to reach thedesired temperatureby the start ofcooking.To brown bydirect heat ina toaster orin the oven.To cookunder directheat or overcoals.Tocook inhot fat.To cook in liquidjust below theboiling point. Thetiny bubbles thatform should breakbefore they reachthe surface.To cook uncoveredin an un-greasedor lightly greasedskillet, pouring offexcess fat as itaccumulates.To cook meatslowly, coveredand in a smallamount of liquidor steam.To cook inhot fat thatcompletelycovers thefood.To cook bydry heat,uncovered,usually in theoven.To cover withboiling water and letstand withoutadditional heatinguntil flavor and colorare extracted, as fortea.To cookslowly andfor a longtime in liquidTo cook oversteam risingfrom boilingwater.To cook meat orpoultry slowly overcoals on a spit orin the oven,basting it oftenwith a highlyseasoned sauce.

Cooking Terms - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. To place small particles of a solid, such as butter, on the surface of a food.
  2. To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
  3. To cook gently in hot liquid below the boiling point.
  4. To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  5. To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
  6. To cook uncovered in a small amount of fat in a pan.
  7. To cook in an uncovered skillet with a small amount of fat.
  8. To cook in an oven or oven-type appliance in a covered or uncovered pan.
  9. To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
  10. To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  11. To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.
  12. To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
  13. To brown by direct heat in a toaster or in the oven.
  14. To cook under direct heat or over coals.
  15. To cook in hot fat.
  16. To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  17. To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates.
  18. To cook meat slowly, covered and in a small amount of liquid or steam.
  19. To cook in hot fat that completely covers the food.
  20. To cook by dry heat, uncovered, usually in the oven.
  21. To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
  22. To cook slowly and for a long time in liquid
  23. To cook over steam rising from boiling water.
  24. To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.