Culinary Terms

Question 1

Baking

Answer 1

Cooking food in oven with dry heat

Question 2

Basting

Answer 2

Spponing fat or liquids over food while cooking to keep it moist

Question 3

Blending

Answer 3

Mixing two or more ingredients together - usually thinner mixture is added slowly to the thicker mixture while stirring

Question 4

Boiling

Answer 4

Cooking in a liquid usually water with bubbles that break the surface

Question 5

Browning

Answer 5

Allowing food to be browned before or after actual cooking

Question 6

Chilling

Answer 6

Leaving an ingredient or dish in fridge until cold or set

Question 7

Coating

Answer 7

Covering food with a sauce

Question 8

Creaming

Answer 8

Beating sugar gradually into a shortening until fluffy

Question 9

Dicing

Answer 9

Cutting food into cubes

Question 10

Draining

Answer 10

Draining off liquid from food usually in a colander

Question 11

Dusting

Answer 11

Sprinkling or dusting a dish with flour or icing sugar

Question 12

Folding

Answer 12

Gently combine beaten eggs with other ingredients by moving the spoon in a figure of eight under and over the mixture so that air does not escape from eggs

Question 13

Glazing

Answer 13

Brushing raw pastry with beaten egg or milk to give the product a glossy finish when baked

Question 14

Lining

Answer 14

Covering the inside of cake tin with paper or a pie plate with pastry

Question 15

Marinating

Answer 15

Placing food in a marinade (usually an Oli- acid mixture ) vinegar

Question 16

Mincing

Answer 16

Cutting or chopping food into very small pieces

Question 17

Mixing

Answer 17

Combining two or more ingredients by stirring

Question 18

Parboiling

Answer 18

Boiling until half cooked

Question 19

Roasting

Answer 19

Cooking uncovered in dry heat in fat and oil used as basting

Question 20

Rubbing in

Answer 20

Rubbing shortening into flour with fingertips to resemble breadcrumbs

Question 21

Sautéing

Answer 21

Tooling foods quickly into a little Oli over moderate heat until translucent

Question 22

Scalding

Answer 22

Heat milk to near boiling

Question 23

Seasoning

Answer 23

Adding flavoring usually salt or salt and pepper enhance the taste

Question 24

Steaming

Answer 24

Cooking in steam with or without pressure

Question 25

Stewing

Answer 25

Extracting flavors, colors or other qualities by adding boiling water and allowing mixture to stand - cooking is always just below boiling

Question 26

Whipping

Answer 26

Beating rapidly to increase volume and thicken by incorporating air

Question 27

Whisking

Answer 27

Beating eggs or eggs and sugar rapidly to incorporate air until thick and fluffy using a electrical beater or a balloon whisk