TLE (preparations of marketable meals)

Question 1

it is taking food one at a time

Answer 1

Meal

Question 2

it is a list of prepared meals

Answer 2

Menu

Question 3

meal but with price

Answer 3

table d’hote

Question 4

meals arranged in courses

Answer 4

A la carte

Question 5

meals for occasions

Answer 5

Function Menu

Question 6

uncovered with no water usually in an oven

Answer 6

Roasting

Question 7

cook in hot oil or shortening

Answer 7

frying

Question 8

cooking in small amount of oil or shortening

Answer 8

pan frying

Question 9

cooking in large amount of oil or shortening

Answer 9

deep frying

Question 10

cooking at water boiling point

Answer 10

boiling

Question 11

simmer slowly in small amount of liquid

Answer 11

stewing

Question 12

to cook in steam with/without pressure

Answer 12

steaming

Question 13

to cook in intense heat by electrical, gas, or charcoal

Answer 13

broiling

Question 14

to cook in small amount of fat or oil

Answer 14

sauteing

Question 15

to cook in enclosed heat like an oven

Answer 15

Baking

Question 16

mix 2 or more ingredients until smooth and uniform

Answer 16

Blend

Question 17

cut pieces with a knife, chopper, or blender

Answer 17

chop

Question 18

making food stand in a mixture of spices and liquid to add flavor

Answer 18

marinate

Question 19

disperse dry substances in liquid to form a solution

Answer 19

dissolve

Question 20

secures poultry in skewers to hold shape

Answer 20

Truss

Question 21

To beat with an electrical beater or spoon

Answer 21

cream

Question 22

mix ingredients until well blended in a circular motion

Answer 22

stir

Question 23

to dip or plunge food in boiling water for a few minutes

Answer 23

blanch

Question 24

cut into small pieces with a knife or chopper

Answer 24

mince

Question 25

beat rapidly to incorporate air as in egg whites

Answer 25

whip

Question 26

chicken and other birds are usually the mainstay in everyday meals

Answer 26

poultry

Question 27

white parts of a chicken

Answer 27

white meat (poultry)

Question 28

drumsticks, wings, neck

Answer 28

dark meat (poultry)

Question 29

heart, liver, gizzard

Answer 29

entrails (poultry)

Question 30

natural fish or seafood

Answer 30

fish and sea cookery

Question 31

There is an array of vegetables at present

Answer 31

vegetable cookery