Chapter 24 Flashcards
What is the process of taking weight From bowl and subtracting it from the bowl?
Tare
Three steps for measuring dry ingredients?
Layout
To prevent kitchen messes measure liquids over a mixing bowl?
False/ do at eye level
Dreading dusting and blanching are all coating techniques?
False
A blender can be used to purée food
True
Dry measuring cups are used to measure ingredients such as jam,peanut,and yogurt
True
Foods like carrots and cheese can be shredded
True
Metjods for measuring solid fats include stick method dry measure method and the wet measure method
False/wet measure
What are the steps for measuring a liquid
You put your cup on the table and pour your liquid and then get eye level
4 ingredients you will measure in a dry ingredient
Flour
Yogurt
Peanut
When do you use measuring spoon instead of measuring cup
When measuring with less than 1/4 cup wen you start ups
3 methods for measuring solid fats
Stick method
Dry method
Water Displacement method
How can u measure amounts that are not marked on your measuring cups
Add the numbers
3 coating techniques
Breading
Dusting
Dredging
3 reasons why you should coat food
Add flavor
Add color
Retain moisture
Add texture
Cut food into small pieces with kitchen shears
Snip
How do you prevent a cutting board from slipping
Towel
3 knife cutting technique
Chop
Mince
Cube
3 Mixing techniques
Wisp
Pulverize food into crumbs,powder,or paste using a rolling pin
Crush
Cut food into smaller pieces by using a grater
Grate/shred
Crush food into a smooth mixture with a beater
Mash
To divide food by cutting it with a knife
Quarter
Mix throughly and add air to food
Beat
Beat ingredients until soft and creamy
Cream
Combine solid fats into dry ingredients to make small course pieces
Cut in
gently mix a light, fluffy mixture into a heavier one
Fold
Mix with a spoon or wisk in circular motion
Stir
Mix ingredients with tongs
Toss
Beat quickly or vigorously
Whip
Work dough to blend ingredients and make ingredient smooth
Knead
Pour liquid over a food as it cooks
Baste
Cut food with 3 different layers
Bread
Coat food with liquid
Brush
Put Small pieces of food on another food
Dot
To coat food heavily with flour
Dredge
Lightly sprinkle a food with flour
Dust
To coat a food such as chicken or fish
Flour
To coat a food with a liquid that forms a glossy finish
Glaze
Dip food briefly into boiling water
Blanch
To cook a food in a sugar syrup
Candy
Heat sugars on the surface of foods until they liquify and darken in color
Caramelize
To make a clear liquid by removing solid particles
Clarify
Remove the center of a fruit or vegetable
Core
To loosen the flavorful food particles in a pan after food has been browned
Deglaze
To separate water from food
Drain
To finish cooking blanched foods in a syrup of water
Glaze
To add flavor to food by soaking it in cool, seasoned water
Marinate
To shape food by hand
Mold
To simmer a mixture in order to evaporate the liquid and intensify the flavor
Reduce
To heat a liquid just below boiling point
Scald
To cut shallow lines into the bottom of a piece of meat that is going to be pan fried
Score
To add flavored to a food before or during cooking
Season
To remove the tough outer cutting of a food
Shell
To Soak dry ingredients in a hot liquid to extract flavor or soften the the texture
Steep
To separate solid particles from a liquid by pouring the mixture through a strainer
Strain
Three measuring tools
- dry measuring cup
- spoons
- ???
