practical cook

Question 1

bake blind

Answer 1

to bake a flan case without a filling - often lined with baking paper and ceramic beans to prevent soggy base ie quiche, lemon merinque pie

Question 2

whisk

Answer 2

to increases the volume of a mixture by adding air

Question 3

beat

Answer 3

to mix gently one ingredient with another to add a small amount of air using a fork or spoon

Question 4

Line

Answer 4

cover the bottom and sides of a flan case with pastry, often lined with baking paper and ceramic beans for baking blind

Question 5

coat

Answer 5

to cover food with a layer of egg and breadcrumbs to protect it when cooking

Question 6

cream

Answer 6

to mix margarine or sugar until light and fluffy

Question 7

fold

Answer 7

to gently mix one ingredient into another with a metal spoon to minimize air loss eg sponge

Question 8

blend

Answer 8

to mix together a dry ingredient with a liquid to give a smooth paste

Question 9

knead

Answer 9

gently handle pastry or dough mixture to remove cracks before rolling out or shaping.
work and press dough to make a uniform mixture with hands - bread

Question 10

Peel

Answer 10

to remove skin of fruit or veg. An orange is peeled as the skin is inedible An apple may be peeled if making a puree/smooth sauce

Question 11

skin

Answer 11

remove skin of tomato -also called ‘concasse’ - place in boiling water, pierce skin and remove. Seeds can be removed and roughly chopped. Skin of fish and chicken can be removed

Question 12

slice

Answer 12

cut into think pieces eg bread, ham, carrots

Question 13

dice

Answer 13

cut veg into very small cubes - carrots, onions, potato.
2mm- brunoise
5mm - macedoine
1cm - cube

Question 14

cut

Answer 14

cut veg into thin shape - carrots

batons 5cm x 6mm

Question 15

segment

Answer 15

citrus fruit, use a pairing knife and cut between the flesh and connective membranes. Membrane disguarded, used as garnish

Question 16

blanche

Answer 16

place food, often veg such as broccoli into boiling water for a minute or two to soften. Maybe before baking a quiche

Question 17

puree

Answer 17

to make foods very smooth and lump free with a blender, eg soups or smoothies

Question 18

marinate

Answer 18

soak meat in vinegar and/or flavours eg raw chicken soaked in soy sauce, garlic, paprika

Question 19

Strain

Answer 19

pasta or noodles placed in colander and boiling water removed via sink. Food is served or refreshed with boiling water

Question 20

pass

Answer 20

place soup or sauce through sieve to remove small lumps for smooth, glossy sauce

Question 21

grate

Answer 21

shred cheese or veg into small pieces. useful if cooking cheese sauce as the cheese will melt quicker

Question 22

coat

Answer 22

add a layer of food onto food eg dipping chicken or fish into a liquid and then breadcrumbs eg chicken goujon

Question 23

mix

Answer 23

combine or put ingredients together such as flour, sugar, eggs

Question 24

blend

Answer 24

whisk or mix cornflour with small amount of liquid until lump free to form base of a sauce eg cornflour, water, soy sauce

Question 25

whisk

Answer 25

using an electric whisk to blend ingredients to incorporate air or add volume/increase volume. using a rotary whisk, balloon whisk

Question 26

cream

Answer 26

blending of butter and sugar together for smoothing the mixture and making it light and fluffy before adding other ingredients - using a spoon, whisk or food processor

Question 27

rub in

Answer 27

rubbing fat into flour with fingertips eg scones or crumble

Question 28

roll out

Answer 28

using a rolling pin to make a mixture thinner and smoother ready for shaping eg pastry and biscuits

Question 29

portion

Answer 29

divide food or mixture into pastry by size or weight

Question 30

shape

Answer 30

make food into attractive shape with cutter, eg scones or use hands for burger

Question 31

glaze

Answer 31

liquid brushed onto food to change colour and shine and improve presentation eg egg, milk glaze on scones. Milk=golden brown glaze,
eggs= golden brown and shiny glaze

Question 32

pipe

Answer 32

process of squeezing a piping bag to force through icing or paste- to decorate or create shape

Question 33

pastry cutter

Answer 33

used to cut biscuits, scones or pastry shapes

Question 34

rotary whisk

Answer 34

a double whisk turned by hand. used to thicken cream

Question 35

cooling tray

Answer 35

used to cool food on once removed from oven

Question 36

flour dredger

Answer 36

to sprinkle flour over a work surface

Question 37

cooks knife

Answer 37

to chop meat, or larger items of food

Question 38

rolling pin

Answer 38

to flatten pastry and make even

Question 39

palette knife

Answer 39

to shape and turn food over

Question 40

vegetable peeler

Answer 40

to peel fruit and veg

Question 41

grater

Answer 41

to shred food finely eg veg or cheese

Question 42

vegetable knife

Answer 42

to cut veg

Question 43

pastry brush

Answer 43

to glaze foods before baking

Question 44

fish slice

Answer 44

to turn fish when frying

Question 45

tablespoon

Answer 45

to stir or measure - 15ml spoon

Question 46

sieve

Answer 46

to remove lumps and add air to dry products eg flour

Question 47

piping bag

Answer 47

to decorate food - filled with cream or potatoes

Question 48

star tube

Answer 48

fluted tube used with piping bag - for decoration

Question 49

plain tube

Answer 49

use with piping back - for garnish

Question 50

electric food processor

Answer 50

for food preparation to chop, slice, cream, rub-in, grate, liquidise

Question 51

hand held electric whisk

Answer 51

to whisk in a bowl to make sponges or merinques