Recipe Terminology

Question 1

To cover with small pieces of fat

Answer 1

Dot

Question 2

To rub food on a grader to make small particles

Answer 2

Grate

Question 3

To beat rapidly to incorporate air and increase volume

Answer 3

Whip

Question 4

To use high heat to brown meet

Answer 4

Sear

Question 5

To cut fat into flower using a pastry blender

Answer 5

Cut in

Question 6

To mix solid ingredients with the fluid

Answer 6

Dissolved

Question 7

To cut into small cubes

Answer 7

Dice

Question 8

Two mix two or more ingredients together

Answer 8

Combine

Question 9

To cook gently into small amount of fat

Answer 9

Sauté

Question 10

To cut thin layer of peel from vegetables and fruit

Answer 10

Pare

Question 11

To brush or poor liquid over a food as it cooks

Answer 11

Baste

Question 12

To coat a food with breadcrumbs or flower

Answer 12

Dredge

Question 13

To make a very thin, straight cuts on food surface

Answer 13

Score

Question 14

To cook sugar until it’s melted and brown

Answer 14

Caramelized

Question 15

To soak in an acid oil mixture

Answer 15

Marinate

Question 16

To put into boiling water for short time

Answer 16

Blanch

Question 17

To tumble ingredients very lately

Answer 17

Toss

Question 18

To cook liquid until some of the moisture evaporates

Answer 18

Reduce

Question 19

To press food through a strainer to make it smoother

Answer 19

Puree

Question 20

To work though by pressing and folding

Answer 20

Knead

Question 21

Remove the top layer from a liquid

Answer 21

Skim

Question 22

To break into small pieces with a fork

Answer 22

Flake

Question 23

To gently add beaten egg white to a mixture

Answer 23

Fold in

Question 24

To spread a coating on top of food

Answer 24

Brush