third periodical quiz

Question 1

to cook in an enclosed oven

Answer 1

bake

Question 2

to introduce air into a mixture using a utensil like a wooden spoon, form or whisk to achieve a lighter texture

Answer 2

beat

Question 3

to mix ingredients of different consistencies together to achieve a smooth and even texture using a utensil such as wooden spoon or blender

Answer 3

blend

Question 4

the process of heating sugar or sugar dich fruit until the sugar turns brown and syrupy

Answer 4

caramelize

Question 5

pieces of food which have been cut into equal sizes, measuring at least 2.5cm/1 inch

Answer 5

chunks

Question 6

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

Answer 6

clarified butter

Question 7

to clear a cloudy substance

Answer 7

clarify

Question 8

to cover with a thin film of liquid usually a sauce

Answer 8

coat

Question 9

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”

Answer 9

coats a spoon

Question 10

processed sugar and softened butter are beaten towther with a handheld mixer

Answer 10

cream

Question 11

to seal the edges or two layers of dough using the fingertips or a fork

Answer 11

crimp

Question 12

to incorporate fat into a dry ingredient using a knife and making the cutting movements to break the fat down

Answer 12

cut in

Question 13

the state of liquid or food such as eggs to divide into liquid and solids due to application of excess heat

Answer 13

curdle

Question 14

to drip a liquid substance like sauce or dressing over food

Answer 14

drizzle

Question 15

to sprinkle lightly with flour, sugarcor seasonings

Answer 15

dust

Question 16

a mixture of beaten eggs with liquid usually milk used to coat baked goods and give it a shiny appearance once cooked

Answer 16

egg wash

Question 17

to add alcohol to a dish which is ignited to burn off the alcohol and intensify the dish’s flavor

Answer 17

flambé

Question 18

used in pastry or biscuit making as a decoration by linching the pastry edges betweenn the forefinger and thumb to create v shaped grooves

Answer 18

fluting

Question 19

to gently combine lighter mixtures with heavier ones using a metal spoon or spatula by slightly lifting it ina cutting or slicing movement

Answer 19

fold in

Question 20

to decorate a finished dish with extra items such as parsley lemon wedges etc

Answer 20

garnish

Question 21

to give food a shiny appearance by coating it with sauce aspic or melted jam

Answer 21

glaze

Question 22

to reduce food to very small particles by rubbing it against a sharp, rough surface, like a grater or zester

Answer 22

grate

Question 23

to cover the inside surface of a disg or pan with a layer or fat such as butter, margarine, or oil using a brush

Answer 23

grease

Question 24

soaking or standing good in hot water or liuid to extract its flavor

Answer 24

infusing

Question 25

to shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle

Answer 25

pipe

Question 26

to process food by means or mashing, sieving or processing in a food processor until very smooth

Answer 26

puree

Question 27

to boil a liwuid rapidly to decrease its volume by evaporation and produce a concentrated flavor and thinker consistency

Answer 27

reduce

Question 28

to heat until it is almost boiling point at which point very small bubbles begin to form around the edge of a pan

Answer 28

scald

Question 29

usualyy refers to adding extra salt and pepper to your preference

Answer 29

season to taste

Question 30

to tear or cut your food into strips

Answer 30

shred

Question 31

to pass a dry ingredient through a sieve to ensure it is lump free

Answer 31

sift

Question 32

to maintain the temperature of a liquid at just below boiling

Answer 32

simmer

Question 33

to remove impurities from the surface of a liquid during or after cooking

Answer 33

skim

Question 34

to beat an item such as cream or egg white to incorporate air and thicken

Answer 34

whip

Question 35

to beat air into a mixture until soft and fluffy

Answer 35

whisk

Question 36

are sweet baked disges that symbolize celebration and happiness.

Answer 36

cakes