International Cuisine Flashcards
is a position or point in physical space that something occupies on Earth surface.
Geographical Location
Food varies in places depending on the __________________ provided by the environment in a certain location.
Natural Resources
It encompasses numerous meteorological elements in a given region over long periods of time
Season or Climate
__________ kills bacteria
Cooking
______________makes food easier to digest
Cooking
_____________changes the taste, aroma, and appearance of food.
Cooking
This technique of preparation is used to cover food with a coating of crumbs
Bread
_________ usually utilized for deep frying
Bread
This technique of preparation is used to spread a liquid coating on a food
Brush
Brushing can be done with the use of
Paper towel or Pastry Brush
This technique of preparation is used to to cover food with a dry ingredient, such as flour or sugar, through sprinkling, rolled or, shake in a bag
Dredge
This technique of preparation is used to form a standing edge on a pastry, before baking
Flute
This technique can be made by either pressing though with your finger to create a scalloped edge or using a form to crimp the edge.
Flute
This technique of preparation is used to rub a thin layer of fat on the cooking surface using a waxed paper or paper towel.
Grease
This technique of preparation is used to soak the food in a seasoned liquid to add flavor or to tenderize
Marinate
This refers to a seasoned liquid used to marinate
Marinade
This technique of preparations is used to put dry ingredients through a shifter or a fine sieve to incorporate air
Sift
mixing with an over and over motion, using spoon, fork, rotary, or electric beater
Beat
Technique of mixing wherein two or more ingredients are combined thoroughly
Blend
Technique of mixing wherein two or more ingredients are mixed usually by stirring
Combine
mixing with a spoon or an electric mixer to soften and blend until a smooth and light consistency is achieved
Cream
to mix solid shortening with flour using a pastry blender, two knives or a fork until the shortening is fully covered with flour
Cut in
Technique of mixing used to combine delicate mixture such as beaten egg white or whipped cream with a more solid ingredient
Fold in
This technique of mixing is done through scraping the mixture down to the middle and across the bottom of the bowl then fold over on top
Fold in
This technique of mixing is used to to work dough by pressing, folding, and turning until it is smooth and elastic
Knead
mixing two or more ingredients usually by stirring
Mix
to mix in a circular motion with a spoon
Stir
to cut into small pieces
Chop
to remove the core of a fruit with a corer or paring knife
Core
Technique of cutting wherein cuts are made into small squares
Cube
Used to to divide foods into small pieces with a knife or scissors
Cut
to cut into very small cubes
Dice
to rub food, such as orange or lemon, against a grater to obtain fine particles
Grate
Technique of cutting wherein food is cut into long, thin strips
Julienne
to crush food until it becomes smooth.
Mash
to crush food until it becomes smooth
Mash
to crush food until it becomes smooth
Mash
to cut into very small pieces with a sharp knife
Mince
Technique of cutting used to cut away the skin or a very thin layer of the outside of fruits or vegetables using a knife or vegetable peeler.
Pare
Pare is done by using
Knife or peeler
This technique of cutting is used to make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking
Score
to rub a vegetable with a sharp edge of a knife to remove only the outer layer of skin
Scrape
to tear or cut in thin pieces or strips
Shred
to cut food into flat pieces
Slice
to cut into long, thin pieces
Sliver
Technique of cutting used to cut away most fat from the edges of meat
Trim
to cook in an oven or uncovered pan
Bake
Technique of cooking used to cook meat or poultry slowly over coals on a split or in the oven, and basting it often with a highly seasoned sauce
Barbeque
to spread, brush or pour liquid (such as sauce, drippins, melted fat, or marinade) over food while cooking
Baste
to cook in a liquid, usually water in which bubbles rise constantly and break on the surface
Boil
to cook meat slowly, covered in a small amount of liquid or steam
Braise
to cook in a hot fat that completely covers the food
Deep-fat fry
to cook in hot fat
Fry
to cook gently in hot liquid below boiling point
Poach
to set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking
Pre-heat
to cook by dry heat, uncovered , usually in the oven
Roast
Technique of cooking used to cook uncovered in a small amount of fat in a pan
Suatè
to heat liquid just below the boiling point; or pour boiling water over food or to dip food briefly into the boiling water
Scald (lapwa)
to cook meat quickly at a high temperature until it becomes brown
Sear
Technique of cooking usually done using a skillet with small amounts of fat or the oven at a high temperature.
Sear
to cook over steam rising from boiling water
Steam
to cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea
Steep
to cook slowly and for a long time in liquid
Stew
to fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly
Stir-fry
In stir-frying ________ or ______ is used
Wok or skillet
to brown by direct heat in a toaster or the oven
Toast
