Cookery Terms (NOT IN THE SYLLABUS).

Question 1

Define food.

Answer 1

Any substance that can be digested with causing injury and can nourish the body.

Question 2

Define nutrient.

Answer 2

Molecules in food which makes the body function correctly and stay healthy.

Question 3

Define nutrition.

Answer 3

Study of nutrients and their relationship with food and body.

Question 4

Define aerate.

Answer 4

To incorporate air into a mixture e.g. when sieving flour.

Question 5

Define bake blind.

Answer 5

To bake a pastry case without a filling e.g. quiche.

Question 6

Define baste.

Answer 6

To spoon fat juices from the roasting tin over a joint of meat while it is being cooked to prevent drying.

Question 7

Define blanche.

Answer 7

To loosen skins e.g. tomatoes with boiling water for easy removal.

Question 8

Define blend.

Answer 8

To combine a hot liquid to a powdered starch.

Question 9

Define dice.

Answer 9

Small cubes of vegetables or meat.

Question 10

Define garnish.

Answer 10

To make a savoury dish look attractive by using parsley.

Question 11

Define brine.

Answer 11

A strong solution of salt and water used for pickling and reserving e.g. tuna.

Question 12

Define pananda.

Answer 12

A thick roux sauce used to bind ingredients.

Question 13

Define par-boil.

Answer 13

To boil until partly cooked e.g. potatoes before cooking.

Question 14

Define knead.

Answer 14

To blend together thoroughly in yeast dough using knuckles.

Question 15

Define raspings.

Answer 15

Very fine breadcrumbs made form dried bread and used for coating food before frying.

Question 16

Define marinade.

Answer 16

A liquid containing oil, vinegar, herbs and spices used on raw meat.

Question 17

Define julienne.

Answer 17

Vegetables cut into thin neat strips about the size of a match stick e.g. carrots.

Question 18

Define glaze.

Answer 18

To brush with a little egg or milk e.g. pastry or scones before baking therefore giving a golden shiny surface.

Question 19

Define croutons.

Answer 19

Cubes of fried or toasted bread used as a granish for soups.

Question 20

Define coat.

Answer 20

To cover food with a layer of think liquid e.g. beaten egg, batter or egg and breadcrumbs to prevent food breaking when cooking.

Question 21

Define bouquet garni.

Answer 21

Mixture of fresh herbs tied up in a piece of muslin cloth and added to soups to stews to add flavour and removed after cooking.

Question 22

Define emulsion.

Answer 22

Mixture of fat and liquid e.g. vinegar which is prevented form separating out by the presence of another ingredient e.g. egg yolk.

Question 23

Define rechauffe.

Answer 23

Reheated cooked food.

Question 24

Define roux.

Answer 24

A sauce made by equal quantities of fat and flour cooked together then adding a liquid and heating until thickened.

Question 25

Define saute.

Answer 25

To toss food in a small amount of fat over heat in a pan with a lid on until the fat is absorbed.

Question 26

Define scald.

Answer 26

To heat a liquid just below boiling point.

Question 27

Define simmer.

Answer 27

To cook food just below the boiling point so that only a few bubbles rise to the surface e.g. stews.

Question 28

Define stack.

Answer 28

A liquid in which bones, meat or vegetables have been boiled for some time which contains some of the flavour and extractives and can be used for soups and stews.

Question 29

Define zest.

Answer 29

Thin outer layer of citrus which contains well flavoured oils used for cakes and scones.

Question 30

Define mirepoise.

Answer 30

A mixture of diced vegetables herbs and bacon used as a base for pot roasting meat.

Question 31

Define au gratin.

Answer 31

A dish coated with sauce sprinkled with breadcrumbs or cheese and browned under the grill or in the oven.

Question 32

Define infuse.

Answer 32

To soak something e.g. tea, herbs, zest in a liquid, to extract the flavour.

Question 33

Define hors d’oeuvres.

Answer 33

It is a small savoury dish, usually served as an appetizer e.g. sausage rolls.

Question 34

Define puree.

Answer 34

The smooth pulp obtained by pressing food though a sieve or using an electrical blender or food processer.

Question 35

Define baine marie.

Answer 35

A pan of hot water in which a cooking container is placed for slow cooking e.g. creme brulee.

Question 36

Define merinque.

Answer 36

A sweet dish made from a mixture of egg white and sugar and baked until crisped.

Question 37

Define courses.

Answer 37

How a meal is divided up.

Question 38

Define meal.

Answer 38

A group of foods eaten together.

Question 39

Define diet.

Answer 39

Food eaten by an individual everyday.

Question 40

Define under-nutrition.

Answer 40

An insufficient total intake of nurtients.

Question 41

Define malnutrition.

Answer 41

Occurs when the body does not get the right amounts or right proportions of nutrients.

Question 42

Define balanced diet.

Answer 42

Diet consisting of the correct amount of nutrients in the correct proportions for the need of an individual.