Cooking Methods

Question 1

Bake?

Answer 1

To cook by dry heat usually in the oven

Question 2

Batter?

Answer 2

Mixture containing flour and liquid, thin enough to pour.

Question 3

Boil?

Answer 3

Heat a liquid until bubbles break continually on the surface.

Question 4

Cream?

Answer 4

To soften a fat, especially butter, by heating it at room temperature. Butter and sugar are often cream together, making a smooth, soft paste

Question 5

Garnish?

Answer 5

To decorate a dish both to enchance its appearance and to provide a flavorful foil.

Question 6

Julienne?

Answer 6

To cut vegetables, fruits, or cheese into thin strips

Question 7

Marinate?

Answer 7

To flavor and moisturize a piece of meat by sucking it or brushing it with a liquid mixture of seasonings known as marinade.

Question 8

Parboil?

Answer 8

To boil until partially cooked; to blanch.

Usually followed by final cooking in seasoned sauce.

Question 9

Simmer?

Answer 9

To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.