Cooking, Preparation, etc.
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Baste | To spoon liquid or fat over food as it cooks
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| Beat | To mix or stir quickly, bringing the contents of bowl to the top and down again
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| Blanch | To dip in boiling water, making the skins of fruits and nut meats easy to remove; pre-cook
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| Blend | To mix two or more ingredients thoroughly
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| Boil | To cook a liquid where the bubbles rise and break on the surface
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| Brown | To make food brown by roasting, pan frying or broiling
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| Caramelize | To cook to the browned stage (sugar, onions)
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| Carry Over Cooking | The continued cooking of a food after it has been removed from the cooking source
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| Chop | To cut into uneven pieces
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| Cream | To mix one or more foods until smooth and creamy
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| Cut and fold | To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and over
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| Deepfry | To cook food fully sumerged in hot fat.
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| Dice | To cut into small cubes
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| Dilute | To lessen the strength, thickness or flavor of a mixture
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| Dissolve | To combine a solid ingredient with a liquid until a solution is formed
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| DryHeatCooking | Heat is conducted without moisture; used to cook cuts of meat that are naturally tender
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| Dust | To sprinkle with flour
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| Emulsion | A uniform mixture of two unmixable liquids; it is often temporary (for example, oil and vinegar).
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| Flute | To make an edge with a scalloped effect; as in a pie crust
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| Fry | To cook in hot fat or oil
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| Grate | To reduce to small shreds or pulverize by rubbing against a rough or sharp perforated surface
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| Grind | To reduce to fine particles by grinding; to crush
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| Julienne | To cut foods into thin strips
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| Knead | To manipulate with a pressing motion, accompanied by a folding and stretching motion, as in kneading bread dough
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| Marinade | a mixure, usually acid/oil base to soak food in so as to soften connective tissue and add flavor
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| Marinate | To let food stand in a flavorful, often acidic liquid
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| Mince | To cut into very fine pieces
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| Mix | To combine ingredients
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| MoistHeatCooking | Heat is conducted to a foods through water or steam; provides flavor and tenderness to tougher cuts of meat
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| Parboil | To boil until partially cooked
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| Pare | To peel away the outer covering of foods with the use of a small knife
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| Pit | To remove the stone (pit) or seed of a fruit
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| Poach | To cook in a still liquid with no bubbles breaking the surface
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| Reduce | To cook a liquid until the quantity is half the amount you started with
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| Saute | To cook quickly in fat at a high temperature. In French, "to jump"
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| Scald | To heat milk/cream to just below the boiling point
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| Sear | To brown surface of meat by heating at a very high temperature for a short time
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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.
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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.
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Created by:
MArrowood
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