prep terms

Question 1

Bake

Answer 1

Cook food using dry heat in an oven

baking tray, cake tin

bread, biscuits, cakes

Question 2

blanch

Answer 2

Plunge food such as pieces of vegetable into boiling water for 30 seconds. Drain and refresh in iced water

saucepan, sieve or
colander

almonds, snow peas

Question 2

bind

Answer 2

Stir ingredients to combine together
bowl, wooden spoon, spatula
hamburger mixture

Question 2

fold

Answer 2

Gently combine a light, airy mixture into a heavier mixture. For example, beating egg white into a cake batter. A metal spoon or spatula is used in short strokes to prevent loss of air or volume

bowl, metal spoon or spatula

sponge cake, chocolate mousse, omelette

Question 2

beat

Answer 2

Mix ingredients vigorously to incorporate air or combine ingredients

wooden spoon, hand-held & electric beater, whisk

cream, egg whites

Question 2

blend

Answer 2

Mix a dry ingredient with a moist ingredient until it forms a smooth paste

bowl, wooden spoon

cornflour & water

Question 3

chop

Answer 3

Cut food roughly into small pieces

chopping board, cook’s knife

vegetables

Question 3

boil

Answer 3

Heat a liquid to 100oC or to boiling point

kettle, electric jug, saucepan

water

Question 3

cream

Answer 3

Beat sugar and butter together until they resemble lightly whipped cream. The mixture will become lighter in colour and increase in volume

bowl, wooden spoon or electric beater

butter cakes, biscuits

Question 3

dice

Answer 3

Cut food into small, even-sized cubes

chopping board, cook’s knife

onion, carrot

Question 4

fry

Answer 4

Cook food in hot fat or oil. Food may be deep-fried, shallow-fried or stir-fried

fry pan, lifter, wok

potato chips, bacon & eggs

Question 5

garnish

Answer 5

Add edible decoration to a dish to enhance the appearance

vegetable or paring knife

fresh herbs & fruit slices

Question 6

glaze

Answer 6

Brush a thin liquid such as milk or egg over food before baking to create a shiny, golden-brown surface

pastry brush, jug

scones, pies, tarts

Question 7

grate

Answer 7

Reduce a piece of food into thin shreds by rubbing against the serrated metal surface or a grater

grater, microplane grater

cheese, vegetables

Question 8

grill

Answer 8

Cook small pieces of tender food by dry radiant heat, for example the griller on a stove or a barbeque griller, barbeque
small tender cuts of meat or poultry, satay skewers, kebabs, sausages

Question 9

julienne

Answer 9

Cut food into thin even matchstick-sized pieces

chopping board, cook’s knife

carrot, celery, capsicum

Question 10

knead

Answer 10

Mix or shape a flour dough by hand. In bread making this process strengthens the gluten

floured board or bench surface

bread, scones

Question 11

marinade

Answer 11

Soak foods such as meat or poultry in a seasoned liquid to improve the flavour and sometimes to tenderise

bowl

meat strips for a stir-fry, tandoori chicken pieces

Question 12

puree

Answer 12

Make food into a smooth paste by passing through a sieve or by blending

sieve or food processor

stewed apple, vegetable soups, tomato sauce

Question 13

poach

Answer 13

Cook food gently in a simmering liquid

saucepan

eggs, pieces of fresh fruit

Question 13

mix

Answer 13

Combine ingredients so that they are evenly incorporated
bowl, spoon or spatula
flour and sugar, wet and dry ingredients

Question 14

roux

Answer 14

Mixture of melted butter or margarine and flour that is blended then cooked. It is used to thicken a sauce

saucepan, wooden spoon

white / béchamel sauce, gravy

Question 15

rub in

Answer 15

Mix butter or margarine through dry ingredients, such as flour, with the fingertips until the mixture looks like fine breadcrumbs

hands, bowl

scones, biscuit dough

Question 16

saute

Answer 16

Toss food lightly, in fat or oil in a fry pan over direct heat. The process assists in flavour development, but does not brown

fry pan, saucepan, wooden spoon

soups, casseroles

Question 16

sear

Answer 16

Brown food quickly over a high heat to seal in juices

fry pan, hot plates

steak, lamb chops

Question 16

shred

Answer 16

Cut food into thin strands using a knife, a grater or the shredding disc on a food processor

chopping board, cook’s knife, food processor

lettuce, cabbage, carrot, cheese

Question 17

sift

Answer 17

Pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps

sieve

sponges, cakes

Question 18

simmer

Answer 18

Bring liquid to just below boiling point so that small bubbles appear on the surface of the liquid

saucepan, sometimes with lid

stock

Question 19

slice

Answer 19

Cut food into thin pieces

cook’s or serrated knife,
chopping board

processed meats, salad vegetables

Question 20

steam

Answer 20

Cook food over boiling water on a rack or in a special basket in a covered pan, Retains the shape and colour and minimises nutrient loss

saucepan with tight fitting lid, steaming basket (metal or bamboo)

vegetables, dim sims, pork buns

Question 21

stew

Answer 21

Simmer food covered in liquid for a long time. Used in dishes for tough cuts of meat and vegetables

saucepan with tight-fitting lid

lamb, root vegetables, fruit

Question 22

stir

Answer 22

Use a wooden spoon to mix ingredients lightly

wooden spoon

custard sauce, gravy

Question 22

toss

Answer 22

Mix ingredients by lifting and folding several times

wok, salad servers

stir-fry vegetables in a wok,
salad ingredients

Question 23

whisk

Answer 23

Incorporate air into ingredients such as cream, egg whites and sauces

bowl, whisk

soufflé, meringue, sponge cake