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Recipe Terminology Fill In The Blanks

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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 rapidly in order to incorporate air into the mixture and to increase its
Term: Definition: To moisten foods during cooking with pan drippings or a sauce in order to add and prevent drying
Term: Definition: To cool a food to room temperature in the refrigerator or freezer, or over ice
Term: Definition: To cut food, often herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes
Term: Definition: To cut into uniform pieces, usually a half inch on all
Term: Definition: To foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly
Term: Cut Definition: To work a fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
Term: Definition: To partially cook fruits, , or nuts in boiling water or steam
Term: Al Definition: “To the tooth”, a term to pasta is cooked just enough to keep a firm texture
Term: MarinadeDefinition: A in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes
Term: DashDefinition: A measure to 1/16 teaspoon
Term: Definition: Chopping food into tiny pieces
Term: PreheatDefinition: To heat an oven or to a temperature before using it
Term: DiceDefinition: To cut into pieces, usually 1/8 to 1/4 inch on all sides
Term: SteamDefinition: To cook a food in the given off by boiling water
Term: Definition: To cook food in liquid for a long time tender, usually in a covered pot; also the name of the mixture prepared this way
Term: KneadDefinition: To work dough with the heels of your hands in a pressing and folding motion until it smooth and elastic
Term: PareDefinition: To cut off the skin or outer of a fruit or vegetable, using a knife or vegetable peeler
Term: GarnishDefinition: To add visual appeal to a dish
Term: ScoreDefinition: To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative
Term: Definition: To cut food into thin like sticks about two inches long
Term: CoatDefinition: To evenly cover food with crumbs, or a batter
Term: Definition: To brown a food, usually meat, on all sides using high heat to seal in the juices
Term: Definition: To gently swirl one food into ; usually done with light and dark batters for cakes or cookies
Term: SimmerDefinition: To cook a food in liquid that is kept just below the boiling point; a few bubbles will form and burst just before reaching the surface
 
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Created by: AmyMurrell
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