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Obj. 2.03 Terms Test

Enter the letter for the matching Answer
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1.
To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
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2.
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients.
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3.
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.
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4.
Dry heat; roast slowly on a rack or spit and baste with a spicy sauce.
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5.
Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly.
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6.
Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces.
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7.
To cause a solid food to turn into or become part of a liquid.
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8.
Dry heat; cook in an oven with dry, hot air.
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9.
To blend a delicat mixture into a heavier one.
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10.
To lightly sprinkle or coat a food with flour.
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11.
Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size.
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12.
To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater.
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13.
To expose to warmth in order to free from a frozen state.
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14.
Cook in fat; cook food by immersing in hot fat/oil.
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15.
To make small, shallow cuts in the surface of food; to tenderize or let juice in.
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16.
To increase flavor by adding herbs, spices, or other ingredients.
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17.
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor.
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18.
To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives.
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19.
Cut food into small, uneven pieces.
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20.
To change foo from a solid to a liquid by applying heat.
A.
Season
B.
Flour
C.
Toss
D.
Cut-in
E.
Saute
F.
Deep Fry
G.
Melt
H.
Barbeque
I.
Bake
J.
Beat
K.
Chop
L.
Fold
M.
Sift
N.
Score
O.
Dice
P.
Grate
Q.
Stir-fry
R.
Dust
S.
Defrost/Thaw
T.
Dissolve
Type the Answer that corresponds to the displayed Question.
incorrect
21.
Dry heat; cook over hot coals or on a griddle.
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22.
To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes.
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23.
Moist heat; cook food in liquid just below the boiling point. Slow bubbles.
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24.
To lower a food's temperature to freezing or below.
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25.
A very large or overfull amount. May be almost double the level amount.
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26.
To cut or break food into long, thin strips by using a knife, fork, or grater.
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27.
Dry heat; cook uncovered UNDER direct heat source.
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28.
Dry heat; cook meat, fish, or poultry uncovered in an oven.
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29.
Moist heat; cook food in pan using vapor produced by boiling liquid.
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30.
Moist heat; cook slowly over low heat in tightly covered pan. Brown on stovetop then simmer in oven.

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