# Cooking & Baking

**Type:** Topic
**Words:** 84

## About

Kitchen techniques, ingredients, equipment, flavor, and the craft of preparing food.

## Words by Level

### A1
- cook — To prepare food by heating it.; frequency rank 1377
- cream — The thick, fatty part of milk that rises to the top.; frequency rank 1635
- sugar — A sweet white or brown substance used to flavour food and drink.; frequency rank 1788
- butter — A soft yellow food made from cream, spread on bread or used in cooking.; frequency rank 2993

### A2
- oil — A thick liquid from plants or animals used in cooking.; frequency rank 1556
- chef — A professional cook, especially the head cook in a restaurant.; frequency rank 1810
- cooking — The activity of preparing food by heating it.; frequency rank 2181
- salt — A white substance used to add flavour to food and to preserve it.; frequency rank 2622
- bowl — A round, deep dish used for holding food or liquid.; frequency rank 2822
- mix — To combine two or more things so they become one.; frequency rank 2988
- sauce — A thick or liquid mixture served with or on food to add flavour.; frequency rank 3015
- pan — A flat, round metal container with a handle, used for cooking.; frequency rank 3933
- oven — A kitchen appliance with an enclosed space used for baking, roasting, or heating food.; frequency rank 4783
- fry — To cook food in hot oil or fat.; frequency rank 4974
- slice — A thin, flat piece cut from something.; frequency rank 5119
- recipe — A set of instructions for cooking or preparing a dish.; frequency rank 5242
- roast — To cook food, especially meat or vegetables, with dry heat in an oven or over a fire.; frequency rank 5321
- stove — A kitchen appliance with burners used for cooking food.; frequency rank 6550
- bake — To cook food using dry heat in an oven.; frequency rank 6747
- boil — (of a liquid) To become hot enough to bubble and turn into vapour.; frequency rank 7137
- flour — A fine powder made by grinding wheat or other grain, used to make bread, cakes, and pastry.; frequency rank 7790

### B1
- beat — To defeat someone in a game, contest, or fight.; frequency rank 653
- taste — To notice or recognize the flavour of food or drink in your mouth.; frequency rank 1239
- season — One of the four parts of the year: spring, summer, autumn, and winter.; frequency rank 1681
- rolling — Rising and falling in gentle slopes, used to describe land.; frequency rank 2827
- crush — To press something so hard that it breaks or loses its shape.; frequency rank 2972
- steam — The hot gas that water turns into when it boils.; frequency rank 4386
- melt — To turn from solid into liquid, usually because of heat.; frequency rank 5762
- fold — To bend something so that one part lies over another.; frequency rank 5979
- flavor — The taste of a particular food or drink.; frequency rank 6440
- strain — Pressure or worry caused by a difficult situation.; frequency rank 6598
- stir — To mix a liquid or soft food by moving a spoon or other object around in it.; frequency rank 6657
- frost — A thin layer of tiny ice crystals that forms on cold surfaces.; frequency rank 6797
- grill — To cook food over or under direct heat.; frequency rank 6996
- spice — A strong-tasting or aromatic part of a plant, usually dried, used to flavor food.; frequency rank 7689
- blend — To mix two or more things together so they combine well.; frequency rank 7944
- kettle — A container with a lid and handle, used for boiling water.; frequency rank 8255
- preparation — The act of getting ready for something.; frequency rank 8356
- pastry — a baked food made from dough rich in fat, often filled or topped with sweet or savory ingredients; frequency rank 9981
- ingredient — One of the foods or substances you combine to make a dish.; frequency rank 10467
- mash — To crush food into a soft, smooth mass.; frequency rank 12438
- rinse — to wash something briefly with clean water, especially to remove soap, dirt, or residue; frequency rank 13759
- saucepan — A deep round cooking pan with a long handle and usually a lid.; frequency rank 45769
- knead — to press and fold dough in order to make it smooth and elastic
- thaw — to become free of ice or frost, typically due to a rise in temperature

### B2
- stock — The supply of goods that a shop or business has available to sell.; frequency rank 2583
- chop — To cut something into pieces with quick, hard strokes of a knife or axe.; frequency rank 3589
- core — The central or most important part of something.; frequency rank 3751
- dough — a thick, moldable mixture of flour and liquid, often with other ingredients, that is baked into bread or pastry; frequency rank 4502
- drain — A pipe or channel that carries away waste water or liquid.; frequency rank 5209
- stew — A dish of meat and vegetables cooked slowly in liquid.; frequency rank 6495
- peel — To remove the skin or outer covering from a fruit or vegetable.; frequency rank 7191
- herb — A plant whose leaves or seeds are used to add flavour to food.; frequency rank 7702
- soak — To leave something in liquid for a while so it becomes completely wet.; frequency rank 10414
- broth — a savory liquid made by simmering meat, fish, or vegetables in water; frequency rank 13887
- simmer — to cook gently just below boiling point

### C1
- grind — To crush something into small pieces or powder.; frequency rank 8598
- batter — To hit something hard and repeatedly.; frequency rank 9917
- texture — The way a surface or material feels when you touch it.; frequency rank 11287
- culinary — relating to cooking, kitchens, or the preparation of food; frequency rank 14303
- yeast — any of various single-celled fungi that ferment sugars and reproduce chiefly by budding; frequency rank 18831
- marinate — to leave food in a seasoned liquid before cooking so that it absorbs flavor

### C2
- grate — make a grating or grinding sound by rubbing together; frequency rank 20702
- whisk — whip with or as if with a wire whisk; frequency rank 24069
- sieve — a utensil with a mesh or perforated bottom used to separate fine particles from coarse ones; frequency rank 26919
- spatula — a kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.; frequency rank 27157
- poach — cook in a simmering liquid; frequency rank 28367
- ladle — remove with or as if with a ladle; frequency rank 29357
- sift — to pass a dry substance through a sieve in order to remove lumps or separate particles; frequency rank 29982
- skillet — a frying pan, especially a heavy one with a long handle; frequency rank 32136
- hob — the flat cooking surface of a stove, especially one containing burners or hotplates; frequency rank 50875
- broil — to cook under a broiler; frequency rank 52690
- colander — A bowl-shaped kitchen utensil with holes in it used for draining food that has been cooking in water, such as pasta.; frequency rank 54984
- braise — to cook food slowly in a covered pan with a small amount of liquid
- roux — a mixture of flour and fat cooked together and used to thicken a sauce, soup, or stew

### C2+
- aroma — a distinctive, usually pleasant smell
- garnish — to decorate food with a small embellishment; such a decoration
- baking — the act of cooking by dry oven heat; intensely hot
- baste — to moisten roasting meat with fat or juices; also to tack with loose stitches
- blanch — to turn pale, or to whiten food by briefly scalding it
- cuisine — a style or manner of cooking, especially of a region
- glaze — to cover with a smooth shiny coating, or such a coating itself
- mince — to cut into very small pieces; or to walk with affected daintiness
- sear — to burn or scorch the surface with sudden intense heat