In each blank, try to type in the
word that is missing. If you've
typed in the correct word, the
blank will turn green.
If your not sure what answer should be entered, press the space bar and the next missing letter will be displayed. When you are all done, you should look back over all your answers and review the ones in red. These ones in red are the ones which you needed help on. Term: Definition: To beat a food lightly and in order to incorporate air into the mixture and to increase its volume Term: BasteDefinition: To moisten foods during cooking with pan or a sauce in order to add flavor and prevent drying Term: ChillDefinition: To cool a food to below room in the refrigerator or freezer, or over ice Term: Definition: To cut food, often fresh herbs, dried , with kitchen shears into very small, uniform pieces using short, quick strokes Term: CubeDefinition: To cut into pieces, usually a half inch on all sides Term: Definition: To split foods in the middle without completely separating the halves, then spreading the to resemble a butterfly Term: Cut Definition: To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry Term: BlanchDefinition: To partially cook fruits, vegetables, or nuts in boiling water or Term: Al Definition: “To the tooth”, a term to indicate is cooked just enough to keep a firm texture Term: MarinadeDefinition: A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the ; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes Term: Definition: A measure equal to 1/16 Term: MinceDefinition: Chopping food into tiny irregular Term: PreheatDefinition: To heat an oven or utensil to a before using it Term: DiceDefinition: To cut into uniform pieces, usually 1/8 to 1/4 inch on all Term: Definition: To cook a food in the given off by boiling water Term: StewDefinition: To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the prepared this way Term: KneadDefinition: To work dough with the of your hands in a pressing and folding motion until it becomes smooth and elastic Term: PareDefinition: To cut off the skin or outer covering of a fruit or vegetable, using a knife or peeler Term: Definition: To add visual appeal to a dish Term: Definition: To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a pattern Term: Definition: To cut food into thin like sticks about two inches long Term: Definition: To cover food with crumbs, flour or a batter Term: SearDefinition: To brown a food, usually meat, on all sides using high heat to seal in the juices Term: MarbleDefinition: To swirl one food into another; usually done with light and dark batters for cakes or cookies Term: Definition: To cook a food in that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface |
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
AmyMurrell
Popular Family and Consumer sets