Unit 1: Mixing and Cooking Terms

Question 1

To mix ingredients with a rapid over and over motion to incorporate air.
 spoon, electric mixer, rotary beater, food processor

Answer 1

Beat

Question 2

 To combine two or more ingredients until they are completely combined.
 wooden spoon, blender

Answer 2

Blend

Question 3

 To soften and blend ingredients until smooth and light.
 spoon, electric mixer

Answer 3

cream

Question 4

 To chop solid fat into small pieces and mix into dry ingredients
 two knives, pastry blender

Answer 4

Cut in

Question 5

To mix ingredients using a circular motion.
 spoon

Answer 5

Stir

Question 6

To beat one or more ingredients rapidly to incorporate air.
 wire whisk, electric mixer, rotary beater, blender

Answer 6

Whip

Question 7

 To combine a whipped mixture with a more compact mixture so as to prevent loss of air from the whipped mixture using a slow folding motion
 spoon, rubber scraper

Answer 7

Fold In

Question 8

To work dough with the bands using a pressing motion, then a folding and stretching motion.
 Hands

Answer 8

knead

Question 9

To cut a food into larger pieces (bit bigger than bite size).
 chef’s knife, scissors

Answer 9

Chop

Question 10

 To cut food into small pieces (can be fine or course; should be bite size).
 chef’s knife, scissors

Answer 10

Dice

Question 11

To cut food into extremely small pieces (the finest cut).
 chef’s knife, scissors, blender, food processor

Answer 11

Mince

Question 12

 To rub a food up and down against a grater to make smaller pieces.
 grater

Answer 12

Grate

Question 13

 To remove the skin or peel from a food.
 peeler, knife, or fingers

Answer 13

Peel

Question 14

To cut food into small, thin, matchstick size pieces.
 chef’s knife

Answer 14

Julienne

Question 15

To cut foods into small thin pieces.
 chef’s knife, scissors

Answer 15

Slice

Question 16

To roll and cut leafy herbs into thin, ribbon like strips.
 chef’s knife, scissors

Answer 16

Chaffonide

Question 17

To heat a liquid or food to just below the boiling point and maintain the temperature so that bubbles form and break below the surface.
 pan with or without cover

Answer 17

Simmer

Question 18

 To heat a liquid or food to the point where bubbles rise continuously and break at the
surface.
 pan with or without cover

Answer 18

Boil

Question 19

 To cook a food in the oven in a covered or uncovered pan.
 baking pans, casserole dishes

Answer 19

Bake

Question 20

To cook in hot fat; cooking in small amount of fat commonly known as pan-fry; in deep layer of fat, deep-fat fry.
 deep-fat fryer, skillet, or electric fry pan

Answer 20

Fry

Question 21

To cook in a small amount of fat; usually refers to foods cut up in small pieces.
 skillet, electric fry pan

Answer 21

Sauté

Question 22

To heat a liquid, such as milk, to just below boiling.
 small saucepan

Answer 22

Scald

Question 23

To cook food in the oven using the upper element in the oven.
 oven, broiling pan

Answer 23

Broil

Question 24

To place in the fridge until food is cold but not frozen.
 fridge

Answer 24

Chill

Question 25

 To rub lightly with fat such as margarine or shortening.
 small piece of wax paper, fat

Answer 25

Grease

Question 26

To pour off liquid from a food
 colander, strainer

Answer 26

Drain

Question 27

To make food smooth and flat with a rolling pin or hands
 rolling pin, hands

Answer 27

Roll

Question 28

To make surface of food brown by frying, basting, or baking.
 fry pan, baking pan

Answer 28

Brown

Question 29

To heat an oven to the desired cooking temperature before putting in the food.  oven

Answer 29

Pre Heat