Twenty Cooking Questions

I have looked at this thread countless times and simply look off. I feel sure I won't do well without copying.
classic33 said:
For each meaning below, identify the most suitable cooking term

1. Soak meat or fish in a flavored liquid for some time before being cooked- Marinate
2. Coat the surface of a dish or mould with fat to prevent sticking- Grease
3. Cook by simmering liquid in a closed pot-
4. Cook by dry heat in an oven- Bake or Roast
5. Decorate food
6. Moisten meat or vegetables with melted fat while it is cooking-
7. Cook in boiling water till done
8. Mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth
9. Cook by frying quickly over high heat whilst stirring constantly
10. Beat or crush into a soft mass- Mash
11. Cut into small pieces with heavy blows-Chop
12. Mix smoothly-blend
13. Make (fruits or vegetables) into pulp or smooth paste- puree
14. Immerse (vegetables) for short time in boiling water-blanch
15. Fry quickly in an open pan in little oil-Pan sear or saute
16. Shred finely by rubbing against a rough or jagged surface-Grate
17. Cook in the steam of boiling water without food touching the water-Steam
18. Cook on a fire or gridiron-Grill
19. Cook in boiling water till partially done- Boil
20. Cook by subjecting to high heat in an oven-Bake
21 Fry in very little hot oil or fat - Fry or pan sear based on the amount of oil



Spoiler added mid-week, if required.
Scores on Sunday evening.





Edit. In the event of a tie, the most right in the fewest questions will win.
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I'm done. I should have stayed away.
 
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First Letters
1. M
2. G
3. S
4. B
5. G
6. B
7. B
8. B
9. S & F
10. M
11. C
12. B
13. P
14. B
15. S
16. G
17. S
18. B
19. P
20. R
21. S & F

Any last minute changes?
 
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Updated answer (and final one)

1. Soak meat or fish in a flavored liquid for some time before being cooked m8 : marinate
2. Coat the surface of a dish or mould with fat to prevent sticking g6 : grease
3. Cook by simmering liquid in a closed pot s4 : stew
4. Cook by dry heat in an oven b4 : bake
5. Decorate food g7 : garnish
6. Moisten meat or vegetables with melted fat while it is cooking b5 : braise
7. Cook in boiling water till done b4 : boil
8. Mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth b4 : beat
9. Cook by frying quickly over high heat whilst stirring constantly s4, f3 : stir fry
10. Beat or crush into a soft mass m4 : mash
11. Cut into small pieces with heavy blows c4 : chop
12. Mix smoothly b5 : blend
13. Make (fruits or vegetables) into pulp or smooth paste p5 : puree
14. Immerse (vegetables) for short time in boiling water b6 : blanch
15. Fry quickly in an open pan in little oil s5 : sauté
16. Shred finely by rubbing against a rough or jagged surface g5 : grate
17. Cook in the steam of boiling water without food touching the water s5 : steam
18. Cook on a fire or gridiron b5 : Grill (I'm ignoring the starting letter clue! It's either that or barbeque)
19. Cook in boiling water till partially done p7 : parboil
20. Cook by subjecting to high heat in an oven r5 : roast
21 Fry in very little hot oil or fat s7, f3 : shallow fry
 
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SatNavSaysStraightOn said:
Updated answer (and final one)

1. Soak meat or fish in a flavored liquid for some time before being cooked m8 : marinate
2. Coat the surface of a dish or mould with fat to prevent sticking g6 : grease
3. Cook by simmering liquid in a closed pot s4 : stew
4. Cook by dry heat in an oven b4 : bake
5. Decorate food g7 : garnish
6. Moisten meat or vegetables with melted fat while it is cooking b5 : braise
7. Cook in boiling water till done b4 : boil
8. Mix cooking ingredients vigorously so as to incorporate air making the mixture thick and smooth b4 : beat
9. Cook by frying quickly over high heat whilst stirring constantly s4, f3 : stir fry
10. Beat or crush into a soft mass m4 : mash
11. Cut into small pieces with heavy blows c4 : chop
12. Mix smoothly b5 : blend
13. Make (fruits or vegetables) into pulp or smooth paste p5 : puree
14. Immerse (vegetables) for short time in boiling water b6 : blanch
15. Fry quickly in an open pan in little oil s5 : sauté
16. Shred finely by rubbing against a rough or jagged surface g5 : grate
17. Cook in the steam of boiling water without food touching the water s5 : steam
18. Cook on a fire or gridiron b5 : Grill (I'm ignoring the starting letter clue! It's either that or barbeque)
19. Cook in boiling water till partially done p7 : parboil
20. Cook by subjecting to high heat in an oven r5 : roast
21 Fry in very little hot oil or fat s7, f3 : shallow fry
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That would mean you're ignoring the letter count as well then on No. 18.
 
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1 Marinate
2 Grease
3 Stew
4 Bake
5 Garnish
6 Baste
7 Boil
8. Beat
9. Stir Fry
10. Mash
11. Chop
12. Blend
13. Puree
14. Blanch
15 Saute
16 Grate
17 Steam
18 Broil
19 Parboil
20 Roast
21. Shallow Fry
 
winterybella said:
Duck decided to quack elsewhere I imagine and Morning Glory is off to her 'get away' with no wifi....It just dawned on me I failed......I won't challenge anything just yet.
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Why'd you reckon you failed! These are only posted for fun. You took part, and as far as I'm concerned that's the main point.

The one that may be challenged comes down to different terms used on either side of the Atlantic.

Universal translator from Star Trek required maybe. But would it understand me!
 
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