third periodical quiz Flashcards
to cook in an enclosed oven
bake
to introduce air into a mixture using a utensil like a wooden spoon, form or whisk to achieve a lighter texture
beat
to mix ingredients of different consistencies together to achieve a smooth and even texture using a utensil such as wooden spoon or blender
blend
the process of heating sugar or sugar dich fruit until the sugar turns brown and syrupy
caramelize
pieces of food which have been cut into equal sizes, measuring at least 2.5cm/1 inch
chunks
butter is clarified by bringing it to a boil until it foams and then skimming the solids from the tp or straining through muslin before use
clarified butter
to clear a cloudy substance
clarify
to cover with a thin film of liquid usually a sauce
coat
when a substance is rendered thin/ thick enough so that when a wooden or metal spoon is inserted into it and taken out the substance leaves a thin film “that coats the spoon”
coats a spoon
processed sugar and softened butter are beaten towther with a handheld mixer
cream
to seal the edges or two layers of dough using the fingertips or a fork
crimp
to incorporate fat into a dry ingredient using a knife and making the cutting movements to break the fat down
cut in
the state of liquid or food such as eggs to divide into liquid and solids due to application of excess heat
curdle
to drip a liquid substance like sauce or dressing over food
drizzle
to sprinkle lightly with flour, sugarcor seasonings
dust
a mixture of beaten eggs with liquid usually milk used to coat baked goods and give it a shiny appearance once cooked
egg wash
to add alcohol to a dish which is ignited to burn off the alcohol and intensify the dish’s flavor
flambé
used in pastry or biscuit making as a decoration by linching the pastry edges betweenn the forefinger and thumb to create v shaped grooves
fluting
to gently combine lighter mixtures with heavier ones using a metal spoon or spatula by slightly lifting it ina cutting or slicing movement
fold in
to decorate a finished dish with extra items such as parsley lemon wedges etc
garnish
to give food a shiny appearance by coating it with sauce aspic or melted jam
glaze
to reduce food to very small particles by rubbing it against a sharp, rough surface, like a grater or zester
grate
to cover the inside surface of a disg or pan with a layer or fat such as butter, margarine, or oil using a brush
grease
soaking or standing good in hot water or liuid to extract its flavor
infusing
to shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle
pipe
to process food by means or mashing, sieving or processing in a food processor until very smooth
puree
to boil a liwuid rapidly to decrease its volume by evaporation and produce a concentrated flavor and thinker consistency
reduce
to heat until it is almost boiling point at which point very small bubbles begin to form around the edge of a pan
scald
usualyy refers to adding extra salt and pepper to your preference
season to taste
to tear or cut your food into strips
shred
to pass a dry ingredient through a sieve to ensure it is lump free
sift
to maintain the temperature of a liquid at just below boiling
simmer
to remove impurities from the surface of a liquid during or after cooking
skim
to beat an item such as cream or egg white to incorporate air and thicken
whip
to beat air into a mixture until soft and fluffy
whisk
are sweet baked disges that symbolize celebration and happiness.
cakes
