Definitions Review

Question 1

Sift

Answer 1

To put dry ingredients through a flour or fine sieve

Question 2

Baste

Answer 2

To moisten foods during baking or roasting with fat or liquids, keeps the food moist

Question 3

Paring

Answer 3

Cut something’s outer skin (thick cuts)

Question 4

Scrape

Answer 4

To remove a very thin layer of outer skin by rubbing it with a knife or peeler

Question 5

Slice

Answer 5

Cut flat pieces ( thin and thick)

Question 6

Julienne

Answer 6

To cut into long thin strips (as thin as matches)

Question 7

Shred

Answer 7

Cut into long thin strips with a knife or grater

Question 8

Cube

Answer 8

Cut about 1/2 inch in size of cubes

Question 9

Chop

Answer 9

Cut into small uneven pieces

Question 10

Grate

Answer 10

Cut into small pieces using the small holes of a grater

Question 11

Mince

Answer 11

Cut into very tiny pieces

Question 12

Grind

Answer 12

Crushed into very tiny bits by putting food through a food grinder

Question 13

Purée

Answer 13

Grinding or mashing food until it turns into a smooth liquid

Question 14

Fold

Answer 14

Gently combine ingredients

Question 15

Knead

Answer 15

Press and hold a ball of dough using the pal of ur hands to make it smooth and elastic

Question 16

Cut in

Answer 16

Combine solid fat with a flavour mixture

Question 17

Stir

Answer 17

Slowly move a spoon in a circle to combine ingredients

Question 18

Mix

Answer 18

Combine ingredient by stirring or beating

Question 19

Blend

Answer 19

Mix ingredients until they are very smooth

Question 20

Beat

Answer 20

Stir quickly with spoon , whisk , beater or mixer etc

Question 21

Cream

Answer 21

Beat sugar and a solid fat until they are smooth and fluffy

Question 22

Whip

Answer 22

Beat rapidly with a wire whisk until mixture is smooth and fluffy

Question 23

Deep fry

Answer 23

Cook food by immersing in fat or oil

Question 24

Sauté

Answer 24

Brown or cook lightly and quickly in a small amount of hot fat

Question 25

Stir fry

Answer 25

Cook small pieces of food in a very small amount of hot fat. The food is stirred while cooking

Question 26

Pan broil

Answer 26

Cook meat in its own fat

Question 27

Steam

Answer 27

To cook in a pan using steam that rises

Question 28

Stew

Answer 28

To slowly cook small pieces of food in a moderate (average) amount of liquids

Question 29

Blanch

Answer 29

Put food in boiling water for a short amount of time to precook it

Question 30

Boil

Answer 30

Cook in a hot liquid that has bubbles rise

Question 31

Simmer

Answer 31

Cook in liquid that is almost boiling but not hot enough to bubble

Question 32

Braise

Answer 32

Cook large pieces of meat or poultry slowly in a small amount of liquid

Question 33

Poach

Answer 33

Cook gently in hot liquid so that the food can float

Question 34

Parboil

Answer 34

Cooked until partly cooked

Question 35

Scald

Answer 35

Heat milk just until tiny bubbles form at the edge of the pan

Question 36

Barbecue

Answer 36

Roast slowly over hot coals or an oven and baste with a sauce

Question 37

Brown

Answer 37

Makes the surface of the food brown by baking, broiling or toasting it

Question 38

Roast

Answer 38

Bake meat, fish or poultry uncovered in hot air in an oven of over hot coals

Question 39

Toast

Answer 39

Brown foods using a dry heat, in toaster or oven