Kitchen

Fifty Kitchen Vocabulary Words:

Cooking Methods:

1. Bake: To cook food in a closed oven with dry heat.
2. Boil: To cook food in a liquid at its boiling point (100°C).
3. Broil: To cook food with direct heat from above.
4. Fry: To cook food in hot oil or fat.
5. Grill: To cook food over direct heat from below.
6. Poach: To cook food in simmering liquid, just below boiling point.
7. Roast: To cook food in a hot oven, with or without oil.
8. Sauté: To cook food quickly in a small amount of hot oil, stirring frequently.
9. Simmer: To cook food in a liquid just below boiling, with gentle bubbling.
10. Steam: To cook food in the vapor of boiling water.

Utensils & Equipment:

11. Blender: An appliance used to blend or puree ingredients.
12. Chopping board: A flat surface for chopping and cutting food.
13. Colander: A bowl-shaped strainer with holes for draining liquids.
14. Grater: A tool with a rough surface for shredding food.
15. Measuring cups: Cups with specific markings to measure volume.
16. Mixing bowl: A large bowl for mixing ingredients.
17. Mixing spoon: A large spoon for stirring and mixing ingredients.
18. Oven mitts: Heat-resistant gloves for handling hot dishes.
19. Rolling pin: A cylindrical tool for flattening dough.
20. Spatula: A flat, flexible utensil for flipping and scraping food.

Ingredients:

21. Baking powder: A leavening agent that makes baked goods rise.
22. Broth: A flavorful liquid made from boiling meat, vegetables, or herbs.
23. Flour: A finely ground powder made from grains, used for baking.
24. Herbs: Leafy plants with flavoring properties, used fresh or dried.
25. Spices: Dried seeds, fruits, or bark used to add flavor to food.
26. Stock: A concentrated flavorful liquid made by simmering bones and vegetables.
27. Sugar: A sweet, crystalline substance used for sweetening food.
28. Yeast: A single-celled organism used as a leavening agent to make dough rise.

Food Preparation:

29. Chop: To cut food into small pieces.
30. Dice: To cut food into small cubes.
31. Grate: To shred food on a grater.
32. Knead: To fold and press dough repeatedly to develop gluten.
33. Marinate: To soak food in a seasoned liquid to add flavor.
34. Mince: To chop food very finely.
35. Peel: To remove the outer skin of a fruit or vegetable.
36. Slice: To cut food into thin, flat pieces.

Cooking Terms:

37. Acidity: A sour taste caused by acids.
38. Caramelize: To cook sugars until golden brown.
39. Emulsify: To combine two immiscible liquids (e.g., oil and vinegar).
40. Reduce: To cook down a liquid to thicken it.
41. Season: To add salt, pepper, or other spices to enhance flavor.
42. Tenderize: To make meat or other foods softer.

Kitchen Appliances:

43. Food processor: An appliance used to chop, puree, and shred food.
44. Kettle: An appliance for boiling water.
45. Microwave: An appliance that cooks food using electromagnetic waves.
46. Mixer: An electric appliance used for beating, whipping, and mixing.
47. Toaster: An appliance for browning bread slices.

Kitchen Items:

48. Can opener: A tool for opening canned food.
49. Dishcloth: A cloth used for washing dishes.
50. Pot holder: A heat-resistant pad to hold hot pots and pans.

Kitchen Vocabulary Fill-in-the-Blanks:

Instructions: Fill in the blank with the most appropriate word from the list provided.

Word List: bake, boil, broil, fry, grill, poach, roast, sauté, simmer, steam, blender, chopping board, colander, grater, measuring cups, mixing bowl, mixing spoon, oven mitts, rolling pin, spatula, baking powder, broth, flour, herbs, spices, stock, sugar, yeast, chop, dice, grate, knead, marinate, mince, peel, slice, acidity, caramelize, emulsify, reduce, season, tenderize, food processor, kettle, microwave, mixer, toaster, can opener, dishcloth, pot holder

Beginner:

1. We need __________ to measure the flour for the cake.
2. I used the __________ to cut the vegetables for the stir-fry.
3. You can use a __________ to shred cheese for your pasta.
4. The best way to cook delicate fish is to __________ it in court bouillon.
5. My grandma always uses __________ in her biscuits to make them fluffy.
6. Let's __________ the chicken in a flavorful marinade before grilling.
7. Don't forget to __________ the potatoes before adding them to the boiling water.
8. We need to __________ the sauce until it thickens slightly.
9. Use a __________ to turn the burgers while grilling. 1 0. Fresh __________ like rosemary and thyme add wonderful flavor to roasted chicken.

Intermediate:

11. I used the __________ to puree the vegetables for the baby food.
12. The __________ helps me handle hot dishes safely from the oven.
13. You can use a __________ to toast bread quickly for breakfast.
14. A good __________ can help develop the gluten in bread dough.
15. Adding a pinch of __________ can balance the sweetness of a dish.
16. I used the __________ to make a smooth vinaigrette dressing.
17. Leftover roasted chicken can be __________ in a delicious salad.
18. The __________ helps separate cooked pasta from the water.
19. A good __________ is essential for many baking recipes.
20. The natural __________ of tomatoes makes them perfect for a simple pasta sauce.

Absolutely, here are the answers for the Kitchen Vocabulary Fill-in-the-Blanks exercises:

Beginner:

1. measuring cups
2. chopping board
3. grater
4. poach
5. baking powder
6. marinate
7. peel
8. reduce
9. spatula
10. herbs

Intermediate:

11. food processor
12. oven mitts
13. toaster
14. knead
15. acidity
16. blender
17. diced
18. colander
19. yeast
20. acidity