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Culinary Terms Part1 Quiz

Select the Definition that corresponds to the displayed Term.
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1. Roux




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2. Whip




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3. Saute'




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4. Toss




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5. Sear




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6. Fry




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7. Blend




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8. Cream




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9. Beat




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10. Boil




Select the Term that corresponds to the displayed Definition.
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11. To cook in liquid that is just below the boiling point. (Dairy Products & Soups)




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12. To press and fold the dough with the hands until it is smooth. (Bread)




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13. To cook with dry heat, usually in an oven.




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14. To cook by direct heat coming from the top, as in a broiler.




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15. To cook meat or poultry in the oven by dry heat.




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16. To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)




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17. To cook over boiling water




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18. To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)




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19. To heat a solid food until it becomes a liquid.




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20. To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume





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Created by: McCartyS
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