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

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.


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