Recipe Terminology Flashcards

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1
Q

To cover with small pieces of fat

A

Dot

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2
Q

To rub food on a grader to make small particles

A

Grate

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3
Q

To beat rapidly to incorporate air and increase volume

A

Whip

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4
Q

To use high heat to brown meet

A

Sear

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5
Q

To cut fat into flower using a pastry blender

A

Cut in

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6
Q

To mix solid ingredients with the fluid

A

Dissolved

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7
Q

To cut into small cubes

A

Dice

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8
Q

Two mix two or more ingredients together

A

Combine

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9
Q

To cook gently into small amount of fat

A

Sauté

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10
Q

To cut thin layer of peel from vegetables and fruit

A

Pare

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11
Q

To brush or poor liquid over a food as it cooks

A

Baste

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12
Q

To coat a food with breadcrumbs or flower

A

Dredge

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13
Q

To make a very thin, straight cuts on food surface

A

Score

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14
Q

To cook sugar until it’s melted and brown

A

Caramelized

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15
Q

To soak in an acid oil mixture

A

Marinate

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16
Q

To put into boiling water for short time

A

Blanch

17
Q

To tumble ingredients very lately

A

Toss

18
Q

To cook liquid until some of the moisture evaporates

A

Reduce

19
Q

To press food through a strainer to make it smoother

A

Puree

20
Q

To work though by pressing and folding

A

Knead

21
Q

Remove the top layer from a liquid

A

Skim

22
Q

To break into small pieces with a fork

A

Flake

23
Q

To gently add beaten egg white to a mixture

A

Fold in

24
Q

To spread a coating on top of food

A

Brush