Terms

Question 1

To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock

Answer 1

Baste

Question 2

Using heat to convert food from solid to a liquid or semi-liquid

Answer 2

Melt

Question 3

To stir rapidly in a circular motion. Generally, 100 strokes by hand equals about 1 minute by electric mixer

Answer 3

Beat

Question 4

To cut food into very small pieces. This produces food in smaller pieces than chopped food

Answer 4

Mince

Question 5

To mix two or more ingredients together with a spoon, beater or electric blender until combined

Answer 5

Blend

Question 6

The rapid increase in volume of a yeast bread during the first few minutes of baking

Answer 6

Oven Spring

Question 7

A cooking method by which food is first browned in fat, then cooked tightly in a small amount of liquid on low heat for a lengthy period of time

Answer 7

Braise

Question 8

To remove the thin outer layer of foods like fruits and vegetables with a small, short-bladed knife or vegetable peeler

Answer 8

Pare

Question 9

To cook food directly under or above the heat source. Food can e cooked this way in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source

Answer 9

Broil

Question 10

To use a knife or vegetable peeler to remove the rind or skin from a fruit or vegetable, such as an orange

Answer 10

Peel

Question 11

To heat sugar until it liquefies and becomes a clear syrup

Answer 11

Caramelize

Question 12

To cook food gently in liquid just below the boiling point when the liquid’s surface is beginning to show some quivering movement. The amount and temperature of the liquid used depends on he food being prepared in this way

Answer 12

Poach

Question 13

Literally translated “made of rags.” Refers to the thin strips or shreds of vegetables either lightly sautéed or used raw to garnish soups.

Answer 13

Chiffonade

Question 14

To cook meat by browning, then braising in a covered pot either on top of the stove or in the oven

Answer 14

Pot roast

Question 15

To beat an ingredient or combination of ingredients until the mixture is soft and smooth. Often in baking this process is used to combine fat and sugar

Answer 15

Cream

Question 16

The final rising period before baking a yeast dough that has been molded

Answer 16

Proof

Question 17

To mix a solid, cold fat with dry ingredients until the combination is in the form of small particles

Answer 17

Cut in

Question 18

To melt animal fat over low heat so that it separates from any connective pieces of tissue

Answer 18

Render

Question 19

To cut food into tiny cubes

Answer 19

Dice

Question 20

To oven cook food in an uncovered pan, a method that usually produces a well browned exterior and ideally a moist interior

Answer 20

Roast

Question 21

To scatter small bits of an ingredient over another food or mixture

Answer 21

Dot

Question 22

A misture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces

Answer 22

Roux

Question 23

To lightly coat food to be fried, as with flour, cornmeal or bread crumbs

Answer 23

Dredge

Question 24

To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat

Answer 24

Saute

Question 25

A technique used to gently combine a light, airy mixture with a heavier mixture

Answer 25

Fold

Question 26

A cooking technique often used to retard the souring of milk whereby a liquid is heated to just below the boiling point

Answer 26

Scald

Question 27

A dish of meat that has been sautéed in butter before being stewed with vegetables

Answer 27

Fricasse

Question 28

To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot over

Answer 28

Sear

Question 29

To cook food in a hot fat over moderate to high heat

Answer 29

Fry

Question 30

To pass dry ingredients through a fine-mesh so any large pieces can be removed

Answer 30

Sift

Question 31

To reduce food to small particles of varying degrees

Answer 31

Grind

Question 32

A method of cooking whereby food is placed on a rack or in a special basket over boiling or simmering water in a covered pan

Answer 32

Steam

Question 33

A technique used to mix and work a dough in order to form it into a cohesive pliable mass

Answer 33

Knead

Question 34

An agent used to lighten the texture and increase the volume of baked goods

Answer 34

Lavender

Question 35

To insert long, thin strips of fat or bacon into a dry cut of meat

Answer 35

Lard

Question 36

To soak a food such as meat, fish or vegetables in a seasoned liquid mixture

Answer 36

Marinate

Question 37

To add an agent to a mixture such as a batter or dough in order to make it rise

Answer 37

Leaven

Question 38

To move the straight edge of a knife or spatula across the top edge of a container, scraping away the excess material

Answer 38

Level off