Definitons

Question 1

Define bake

Answer 1

Cook food using dry heat in an oven

Question 2

Define beat

Answer 2

Mix ingredients vigorously to incorporate air or to combine ingredients

Question 3

Define bind

Answer 3

Stir to combine together

Question 4

Define blanch

Answer 4

Plunge food such as pieces of vegetables into boiling water for 30 seconds. Drain and refresh in iced water

Question 5

Define blend

Answer 5

Mix all dry ingredients with a moist ingredient until it forms a smooth paste

Question 6

Define boil

Answer 6

Heat a liquid to 100°c or to boiling point

Question 7

Define chop

Answer 7

Cut food roughly into small pieces

Question 8

Define cream

Answer 8

Beat butter and sugar together until they resemble lightly whipped cream. The mixture will become lighter in colour.

Question 9

Define dice

Answer 9

Cut food into small, even sized cubes

Question 10

Define fold

Answer 10

Gently combining a light airy mixture into a heavier mixture

Question 11

Define fry

Answer 11

Cook food in hot fat or oil.

Question 12

Define garnish

Answer 12

Add edible decoration to a dish to enhance appearance

Question 13

Define glaze

Answer 13

Brush a thin liquid such as milk or egg over a food before baking to create a shiny, golden browned surface

Question 14

Define grate

Answer 14

Reduce a piece of food into thin shreds by rubbing against the serrated metal surface of a grater

Question 15

Define grill

Answer 15

Cook a small piece of tender food by dry radiant heat.

Question 16

Define julienne

Answer 16

Cut food into thin matchsticks size pieces

Question 17

Define knead

Answer 17

Mix and shape a flour dough by hand.

Question 18

Define marinate

Answer 18

Soak food such as meat or poultry in a seasoned liquid to improve the flavour and sometimes tenderness

Question 19

Define mix

Answer 19

Combine all ingredients so that they are evenly incorporated

Question 20

Define poach

Answer 20

Cook food gently in a simmering liquid

Question 21

Define purée

Answer 21

Make food into a smooth paste by passing through a sieve or blending

Question 22

Define roux

Answer 22

Mixture of melted butter or margarine and flour that is blended then cooked. It is used to thicken sauces

Question 23

Define rub in

Answer 23

Mix butter or margarine through dry ingredients with fingertips until the mixture looks like bread crumbs

Question 24

Define sauté

Answer 24

Toss food lightly, in fat or oil in a fry pan over direct heat. This process assists in flavour development

Question 25

Define sear

Answer 25

Brown food quickly over high heat to seal in juices

Question 26

Define shred

Answer 26

Cut food into thin strands using a knife, a grater of a shredding disc on food processor

Question 27

Define sift

Answer 27

Pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps

Question 28

Define simmer

Answer 28

Bring liquid to just below a boiling point so that small bubbles appear on the surface of the liquid

Question 29

Define steam

Answer 29

Cook food over boiling water on a rack or in a special basket in a covered pan

Question 30

Define slice

Answer 30

Cut food into thin pieces

Question 31

Define stew

Answer 31

Simmer food covered in liquid for a long time

Question 32

Define stir

Answer 32

Use a wooden spoon to mix ingredients lightly

Question 33

Define toss

Answer 33

Mix ingredients by lifting and folding lightly several times

Question 34

Define whisk

Answer 34

Incorporate air into ingredient such as cream, egg whites and sauces