International Cuisine

Question 1

is a position or point in physical space that something occupies on Earth surface.

Answer 1

Geographical Location

Question 2

Food varies in places depending on the __________________ provided by the environment in a certain location.

Answer 2

Natural Resources

Question 3

It encompasses numerous meteorological elements in a given region over long periods of time

Answer 3

Season or Climate

Question 4

__________ kills bacteria

Answer 4

Cooking

Question 5

______________makes food easier to digest

Answer 5

Cooking

Question 6

_____________changes the taste, aroma, and appearance of food.

Answer 6

Cooking

Question 7

This technique of preparation is used to cover food with a coating of crumbs

Answer 7

Bread

Question 8

_________ usually utilized for deep frying

Answer 8

Bread

Question 9

This technique of preparation is used to spread a liquid coating on a food

Answer 9

Brush

Question 10

Brushing can be done with the use of

Answer 10

Paper towel or Pastry Brush

Question 11

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

Answer 11

Dredge

Question 12

This technique of preparation is used to form a standing edge on a pastry, before baking

Answer 12

Flute

Question 13

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.

Answer 13

Flute

Question 14

This technique of preparation is used to rub a thin layer of fat on the cooking surface using a waxed paper or paper towel.

Answer 14

Grease

Question 15

This technique of preparation is used to soak the food in a seasoned liquid to add flavor or to tenderize

Answer 15

Marinate

Question 16

This refers to a seasoned liquid used to marinate

Answer 16

Marinade

Question 17

This technique of preparations is used to put dry ingredients through a shifter or a fine sieve to incorporate air

Answer 17

Sift

Question 18

mixing with an over and over motion, using spoon, fork, rotary, or electric beater

Answer 18

Beat

Question 19

Technique of mixing wherein two or more ingredients are combined thoroughly

Answer 19

Blend

Question 20

Technique of mixing wherein two or more ingredients are mixed usually by stirring

Answer 20

Combine

Question 21

mixing with a spoon or an electric mixer to soften and blend until a smooth and light consistency is achieved

Answer 21

Cream

Question 22

to mix solid shortening with flour using a pastry blender, two knives or a fork until the shortening is fully covered with flour

Answer 22

Cut in

Question 23

Technique of mixing used to combine delicate mixture such as beaten egg white or whipped cream with a more solid ingredient

Answer 23

Fold in

Question 24

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

Answer 24

Fold in

Question 25

This technique of mixing is used to to work dough by pressing, folding, and turning until it is smooth and elastic

Answer 25

Knead

Question 26

mixing two or more ingredients usually by stirring

Answer 26

Mix

Question 27

to mix in a circular motion with a spoon

Answer 27

Stir

Question 28

to cut into small pieces

Answer 28

Chop

Question 29

to remove the core of a fruit with a corer or paring knife

Answer 29

Core

Question 30

Technique of cutting wherein cuts are made into small squares

Answer 30

Cube

Question 31

Used to to divide foods into small pieces with a knife or scissors

Answer 31

Cut

Question 32

to cut into very small cubes

Answer 32

Dice

Question 33

to rub food, such as orange or lemon, against a grater to obtain fine particles

Answer 33

Grate

Question 34

Technique of cutting wherein food is cut into long, thin strips

Answer 34

Julienne

Question 35

to crush food until it becomes smooth.

Answer 35

Mash

Question 36

to crush food until it becomes smooth

Answer 36

Mash

Question 37

to crush food until it becomes smooth

Answer 37

Mash

Question 38

to cut into very small pieces with a sharp knife

Answer 38

Mince

Question 39

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.

Answer 39

Pare

Question 40

Pare is done by using

Answer 40

Knife or peeler

Question 41

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

Answer 41

Score

Question 42

to rub a vegetable with a sharp edge of a knife to remove only the outer layer of skin

Answer 42

Scrape

Question 43

to tear or cut in thin pieces or strips

Answer 43

Shred

Question 44

to cut food into flat pieces

Answer 44

Slice

Question 45

to cut into long, thin pieces

Answer 45

Sliver

Question 46

Technique of cutting used to cut away most fat from the edges of meat

Answer 46

Trim

Question 47

to cook in an oven or uncovered pan

Answer 47

Bake

Question 48

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

Answer 48

Barbeque

Question 49

to spread, brush or pour liquid (such as sauce, drippins, melted fat, or marinade) over food while cooking

Answer 49

Baste

Question 50

to cook in a liquid, usually water in which bubbles rise constantly and break on the surface

Answer 50

Boil

Question 51

to cook meat slowly, covered in a small amount of liquid or steam

Answer 51

Braise

Question 52

to cook in a hot fat that completely covers the food

Answer 52

Deep-fat fry

Question 53

to cook in hot fat

Answer 53

Fry

Question 54

to cook gently in hot liquid below boiling point

Answer 54

Poach

Question 55

to set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking

Answer 55

Pre-heat

Question 56

to cook by dry heat, uncovered , usually in the oven

Answer 56

Roast

Question 57

Technique of cooking used to cook uncovered in a small amount of fat in a pan

Answer 57

Suatè

Question 58

to heat liquid just below the boiling point; or pour boiling water over food or to dip food briefly into the boiling water

Answer 58

Scald (lapwa)

Question 59

to cook meat quickly at a high temperature until it becomes brown

Answer 59

Sear

Question 60

Technique of cooking usually done using a skillet with small amounts of fat or the oven at a high temperature.

Answer 60

Sear

Question 61

to cook over steam rising from boiling water

Answer 61

Steam

Question 62

to cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea

Answer 62

Steep

Question 63

to cook slowly and for a long time in liquid

Answer 63

Stew

Question 64

to fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly

Answer 64

Stir-fry

Question 65

In stir-frying ________ or ______ is used

Answer 65

Wok or skillet

Question 66

to brown by direct heat in a toaster or the oven

Answer 66

Toast