Commonly used terms in food preparation
Help!
|
|
||||
|---|---|---|---|---|---|
| show | The cooking of food in an oven without the addition of fat or oil
🗑
|
||||
| show | A method of partly cooking food by plunging it briefly into boiling water
🗑
|
||||
| Boiling | show 🗑
|
||||
| Conduction | show 🗑
|
||||
| Convection | show 🗑
|
||||
| Cooking | show 🗑
|
||||
| Frying | show 🗑
|
||||
| Grilling | show 🗑
|
||||
| show | Method of cooking delicate foods in liquid at a temperature just below simmering point - 85 degrees
🗑
|
||||
| show | "The transmission of heat energy in the form of rays, as occurs during grilling
🗑
|
||||
| show | The cooking of food in an oven using a minimum amount of fat or oil
🗑
|
||||
| Steaming | show 🗑
|
||||
| show | A long, slow method of simmering food in a small amount of liquid
🗑
|
||||
| Beating | show 🗑
|
||||
| show | Baking a pastry shell before it is filled
🗑
|
||||
| Fermentation | show 🗑
|
||||
| Folding | show 🗑
|
||||
| show | Mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded
🗑
|
||||
| show | When a yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in sixe
🗑
|
||||
| Resting | show 🗑
|
||||
| Rubbing in | show 🗑
|
||||
| show | A type of solid fat used in food preparation, for example, butter, margarine or lard
🗑
|
||||
| Dehydration | show 🗑
|
||||
| show | Occurs when the moisture in food is converted into ice to inhibit the growth of micro-organisms
🗑
|
||||
| show | Microscopic, single-cell organisms such as bacteria, yeasts and moulds that can spoil food
🗑
|
||||
| show | A method of preserving food in which salt is used to draw the water out of vegetables. The natural liquid is then re;laces with an acid such as vinegar which infuses into the food, protecting it from spoilage, as well as providing flavour
🗑
|
||||
| Preservation | show 🗑
|
||||
| Sterilising | show 🗑
|
||||
| show | A solution of salt and water which during osmosis passes through the cells walls of the food to equalise the concentration of solution inside and outside the food. Used to preserve ham, olives, cabbages and lemons
🗑
|
||||
| Pectin | show 🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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:
H F
Popular Culinary Arts sets