Introduction To Int'l Cuisine & Cooking Terms

Question 1

Is a position of point in physical space that something occupies on Earth’s surface.

Answer 1

Geographical location

Question 2

Encompass numerous meteorological elements in a given region over a long period of time.

Answer 2

Climate or Season

Question 3

Involves the recording of relief or terrain, the three-dimensional quality of the surface, and the specific identification of landforms.

Answer 3

Topography

Question 4

Food varies in places depending on the availability of natural resources in the environment of a certain location.

Answer 4

Geographical Location

Question 5

Some types of foods require a range of temperature, humidity and other meteorological elements to grow.

Answer 5

Climate or season

Question 6

The food of a certain place may have been influenced by past events.

Answer 6

History

Question 7

Beliefs that affect their choice of foods.

Answer 7

Religion

Question 8

Choice of foods may be influenced by peers, friends, or family.

Answer 8

Social Factor

Question 9

Foods may vary to the general status of a certain country.

Answer 9

Economic status

Question 10

Some foods become a stress reliever or provide pleasure.

Answer 10

Psychological Factor

Question 11

Foods have a unique impact on the human body.

Answer 11

Health concerns

Question 12

To cover food with crumbs.

Answer 12

Breading

Question 13

To spread liquid coating on a food using a paper towel or pastry brush.

Answer 13

Brushing

Question 14

To cover food with dry ingredients such as flour or sugar, through sprinkling, rolling, or shaking in a bag.

Answer 14

Dredging

Question 15

To form a standing edge on pastry before baking.

Answer 15

Flute

Question 16

To rub a thin layer of fat in a pan.

Answer 16

Greasing

Question 17

To soak the food in a well-seasoned liquid, to add flavor and tenderize.

Answer 17

Marinate

Question 18

To dry ingredients in a shift or siever to incorporate air.

Answer 18

Sifting

Question 19

Mixing with an over and over motion rapidly.

Answer 19

Beat

Question 20

Heat a sugar substance until it becomes brown.

Answer 20

Caramelize

Question 21

Stir ingredients just until mixed.

Answer 21

Combine

Question 22

Beat together sugar and butter, until a light, creamy texture , and color have been achieved.

Answer 22

Cream

Question 23

Incorporating butter (or any solid fat) into flour until just the fat is in small, granular pieces resembling the course of sand.

Answer 23

Cut in

Question 24

Pour a thin stream of liquid on top of something.

Answer 24

Drizle

Question 25

Coat the surface of something with a light sprinkling of dry substance.

Answer 25

Dust

Question 26

Gently combine two substances in effort to not deflate a delicate, lofty texture.

Answer 26

Fold

Question 27

Using a spatula, fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process until combined.

Answer 27

Fold

Question 28

Coat with a thick sugar base sauce.

Answer 28

Glaze

Question 29

Coat the inside of a baking dish or pan with a fatty substance.

Answer 29

Grease

Question 30

To work dough by pressing, folding, and turning until it is smooth and elastic.

Answer 30

Knead

Question 31

Slightly warm or around 105 degrees fahrenheit.

Answer 31

Lukewarm

Question 32

Allowing bread dough to rise or yeast to activate.

Answer 32

Proof

Question 33

Water that boils with large, fast, vigorous bubbles.

Answer 33

Rolling boil

Question 34

Heat to near boiling.

Answer 34

Scald

Question 35

Cut lines or slit into something.

Answer 35

Score

Question 36

A solid, high fat content substance that has been brought to room temperature in order to make it more pliable.

Answer 36

Softened

Question 37

Egg whites or cream that has been whipped to the point at which a point will stand completely erect.

Answer 37

Stiff Peaks

Question 38

Egg whites or cream that has been whipped to the point at which the peak will bend or plump over to one side.

Answer 38

Soft Peaks

Question 39

A kitchen tool made wire loops that tend to add air as it mixes substances together.

Answer 39

Whisk

Question 40

The careful final moulding of buns, scones, etc. to produce a perfectly smooth skin.

Answer 40

Chaffling

Question 41

Cut into small pieces.

Answer 41

Chop

Question 42

Cut into small squares.

Answer 42

Cube

Question 43

Removing the core of a fruit or vegetable.

Answer 43

Core

Question 44

Divide food into small pieces.

Answer 44

Cut

Question 45

Cut into small cubes.

Answer 45

Dice

Question 46

To rub food against a grater.

Answer 46

Grate

Question 47

Cut food into long, thin strips.

Answer 47

Julienne

Question 48

Crush food until it becomes smooth.

Answer 48

Mash

Question 49

Cut food into fine particles.

Answer 49

Mince

Question 50

Cut away the very thin layer outside of a fruit or vegetable, using a knife or peeler.

Answer 50

Pare

Question 51

Rub fruit with a knife or proper tool to remove the puter layer of the skin.

Answer 51

Scrape

Question 52

Tear or cut into long, thin pieces.

Answer 52

Shred

Question 53

Cut food into flat pieces.

Answer 53

Slice

Question 54

Cut into long, thin strips.

Answer 54

Sliver

Question 55

Cut away most fat from the edges of the meat.

Answer 55

Trim

Question 56

Cook in an oven or uncovered pan.

Answer 56

Bake

Question 57

Cook meat or poultry over coals in a split or oven, and basting it often with a highly seasoned liquid.

Answer 57

Barbeque

Question 58

Spread, brush, or pour seasoned liquid over food while cooking

Answer 58

Baste

Question 59

Cook meat slowly, covered in a small amount of liquid or steam.

Answer 59

Braise

Question 60

Cook in fat that completely covers the food.

Answer 60

Deep-fry fat

Question 61

Cook in a fat.

Answer 61

Fry

Question 62

Cook gently in a hot liquid below boiling point.

Answer 62

Poach

Question 63

Set oven to desired temperature before cooking.

Answer 63

Preheat

Question 64

Cook by dry heat, usually uncovered or in the oven.

Answer 64

Roast

Question 65

Cook uncovered in a small amount of fat in a pan.

Answer 65

Sauté

Question 66

Heat liquid below boiling and pour over food or dip the food in the liquid.

Answer 66

Scald

Question 67

Cook meat at a high temperature, using a skillet until it becomes brown.

Answer 67

Sear

Question 68

Cook over steam rising from boiling water.

Answer 68

Steam

Question 69

Cook in boiling water, completely covered, and let it stand without additional heating.

Answer 69

Steep

Question 70

Cook slowly for a long time in a liquid.

Answer 70

Stew

Question 71

Fry small pieces of food very quickly in a hot wok or skillet, while stirring consistently.

Answer 71

Stir-fry

Question 72

To brown food by direct heat or in a toaster.

Answer 72

Toast

Question 73

Necessary for good health and safety food.

Answer 73

Hygiene

Question 74

______ stimulates the growth of micro-organisms.

Answer 74

Deterioration