Food Terms

Question 1

To cook by dry heat, usually in an oven.

Answer 1

Bake

Question 2

To cook over, under, or in front of hot coals or a gas or electric burner, or other forms of direct heat.

Answer 2

Broil

Question 3

Mix ingredients by gently turning one part over another with a spatula.

Answer 3

Fold in

Question 4

To finely divide food in various sizes by rubbing it on a grater with sharp projections.

Answer 4

Grate

Question 5

To make the mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate
air through the mixture.

Answer 5

Beat

Question 6

Beat sugar and fat together until fluffy.

Answer 6

Cream

Question 7

Prepare food by applying heat in any form.

Answer 7

Cook

Question 8

To ornament food – usually with another colourful food – before serving to add eye appeal

Answer 8

Garnish

Question 9

To mix two or more ingredients together until well combined.

Answer 9

blend

Question 10

To remove or strip off the skin or rind of

Answer 10

peel

Question 11

To cut or chop food as finely as possible.

Answer 11

Mince

Question 12

To cook by dry heat, usually in an oven.

Answer 12

Bake

Question 13

To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.

Answer 13

Flour

Question 14

To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and

Answer 14

Knead

Question 15

To cook in water or liquid in which bubbles rise continually and break on surface.

Answer 15

boil

Question 16

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles

Answer 16

Cut in

Question 17

To coat food with butter, margarine, or egg - using a small brush.

Answer 17

brush

Question 18

To bake, dry, or toast a food until the surface is brown.

Answer 18

brown

Question 19

To roast meat slowly on a spit rack or rack over
heat – basting frequently with a seasoned sauce

Answer 19

barbecue

Question 20

To cut into small pieces.

Answer 20

chop

Question 21

To cook below the boiling point, bubbles form and break on the surface.

Answer 21

simmer

Question 22

To beat rapidly to introduce air bubbles into food.
Applied to cream, eggs, and gelatin.

Answer 22

whip

Question 23

To mix by using circular motion, going around and
around until blended.

Answer 23

stir

Question 24

To cook in the steam generated by boiling water.

Answer 24

steam

Question 25

To flatten to a desired thickness by using a
rolling pin.

Answer 25

roll rolling pin.

Question 26

To cook in a small amount of fat.

Answer 26

Saute

Question 27

To add salt, pepper, or other substances to food to enhance the flavor.

Answer 27

season

Question 28

To mix ingredients lightly without mashing or crushing them.

Answer 28

toss