Foods 10-kitchen Basics

Question 1

Baste

Answer 1

To pour juices or melted fat over meat during cooking to keep it moist.

Question 2

Garnish

Answer 2

Any small, colorful bit of food that is used to enhance the appearance and texture of a dish.

Question 3

Maranade

Answer 3

A method of tenderizing and adding flavor to foods before you cook them by steeping the foods in a liquid.

Question 4

Stew

Answer 4

A long, slow method of cooking where food is cut into pieces and cooked in a liquid. Usually served together

Question 5

Pare

Answer 5

To cut a very thin layer of peel or outer coating of a food.

Question 6

Sauté

Answer 6

To brown or cook foods in a skillet with small amounts of fat.

Question 7

Knead

Answer 7

To work dough with your hands to throughly mix ingredients and develop gluten.

Question 8

Drain

Answer 8

To pour off the excess liquid or fat from food.

Question 9

Brown

Answer 9

Partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color.

Question 10

Cream

Answer 10

To mix foods together until they become a thick soft mixture