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. Question: Answer: vegetables cut into batons Question: CheveauAnswer: Hair like cut for 1/32 X 1/32 X 2 inches. Question: CiselerAnswer: Thin cuts like Chiffonade but refers to scoring of the skin for fish and . Question: mincedAnswer: Chopped Question: Answer: mincing, no real measurements. Question: Answer: To cook with radiant heat from Question: BlanchAnswer: To par Question: BreadAnswer: To Question: BroastAnswer: To deep fat fry pressure Question: Answer: To brown a product's sugars Question: Answer: chopped vegetables usually, peeled, seeded, and diced (tomatoes) Question: Answer: To impurities Question: Answer: 1) To mix well2) To add cream Question: DredgeAnswer: To drag Question: DiceAnswer: To cut into Question: PaysanneAnswer: Peasant or Country Question: ClamartAnswer: with or containing peas Question: Answer: To reconstitute the drippings (fond) on the bottom of a Question: Answer: A small, thin cut of boneless meat. 1/8"-1/4" thick Question: Answer: skinless segment of fruit. Question: Answer: Garnish with Question: DubarryAnswer: Garnish with Question: FireAnswer: To put on the Question: GarnishAnswer: To decorate presentation Question: GrillAnswer: To cook with heat from below Question: GriddleAnswer: To cook on a flat range top Question: GlazeAnswer: To coat or make Question: Answer: Garnish with Question: PersilleAnswer: with Parsley Question: Answer: To insert of fat into a piece of meat Question: PrincessAnswer: Garnish with Question: Answer: To soak a in liquid in order to tenderize, preserve, or add flavor Question: Par-boilAnswer: To partially cook in water Question: Answer: Question: PoachAnswer: To cook in liquid a simmer (160*-185*) Question: Answer: Question: Answer: Question: Answer: Question: Answer: Question: Answer: Question: Answer: Question: Answer: Question: Answer: Question: Answer: To allow fibers in roasted meats to Question: Answer: Question: Answer: Question: SimmerAnswer: To cook in at a gentle boil (186*-205*) Question: Answer: To on all sides, to seal in juices Question: SingerAnswer: To sprinkle with Question: Answer: To soak in hot water, to extract Question: Answer: To cook in a sauce or liquid Question: SweatAnswer: To cook in fat with out Question: SauteAnswer: To cook in a small amount of fat Question: TournerAnswer: To shape vegies like a or barrel with seven sides Question: Answer: To tie Question: Answer: To beat air into Question: Pont Answer: Dice Question: FritesAnswer: Medium Question: BatonnetAnswer: Dice Question: JulienneAnswer: Brunoise ( 1/16" ) Question: Fine Answer: Fine Brunoise (1/16" ) Question: Answer: Less that 1/16" Question: TorneAnswer: To Question: PlaceAnswer: Items for service Question: Answer: Skimming Question: DegraserAnswer: Skimming Question: DepouillerAnswer: Skin |
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Created by:
etroscinski
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