Vocab Post Test Semester 1

Question 1

To cook gently in a small amount of water of liquid which is hot but not bubbling

Answer 1

Poach

Question 2

To partially cook by boiling

Answer 2

blanch/ parboil

Question 3

To cook covered in a small amount of liquid, after first browning the item

Answer 3

Braise

Question 4

The transfer of heat by the movement of steam, air or liquid

Answer 4

Convection

Question 5

The firming and shrinking of proteins due to exposure to heat

Answer 5

Coagulation

Question 6

To cook quickly in a small amount of fat over high heat

Answer 6

Saute

Question 7

To cook submerged in hot fat

Answer 7

Deep fry

Question 8

To cook by wrapping food in paper

Answer 8

En Pappilote

Question 9

The browning of sugars due to heat

Answer 9

Caramelization

Question 10

To cook with radiant heat from above

Answer 10

Broil

Question 11

The leaves of certain plants used for seasoning ood

Answer 11

Herbs

Question 12

The colored outer portion of citrus peel

Answer 12

Zest

Question 13

To cook uncovered in a skillet or saute pan without added fat

Answer 13

Pan Broil

Question 14

To cook with dry heat created by the burning of hard word or the hot coals

Answer 14

Smoke / barbeque

Question 15

To cook large cuts of meat of poultry by surrounding them with hot, dry air

Answer 15

Roast

Question 16

Two types of radiant energy used for cooking

Answer 16

Microwave and infrared

Question 17

To cook in water or liquid that is bubbling gently

Answer 17

Simmer

Question 18

The process by which starch granules absorb water and swell in size

Answer 18

Gelatinization

Question 19

The transfer of heat directly from one item to another item touching it, or from one part of an item to another

Answer 19

Conduction

Question 20

Cooking methods in which neat is transferred to food by water, steam or other liquid

Answer 20

Moist heat Method

Question 21

The temperature at which fat begins to smoke and break down rapidly

Answer 21

Smoke point

Question 22

To cook by direct contact with steam

Answer 22

Steam

Question 23

To swirl a liquid in a cooking pan to dissolve food particles on the bottom

Answer 23

De-glaze

Question 24

To enhance the natural flavor of food by adding small amounts of ingredients like salt

Answer 24

Season

Question 25

To cook in a moderate amount of fat, uncovered, over moderate heat

Answer 25

Pan-fry