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

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