Recipe Terminology Test
Enter the letter for the matching Definition
| A. To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterflyB. To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surfaceC. To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokesD. To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peelerE. To brown a food, usually meat, quickly on all sides using high heat to seal in the juicesF. To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volumeG. To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this wayH. A measure equal to 1/16 teaspoonI. Chopping food into tiny irregular piecesJ. To cool a food to below room temperature in the refrigerator or freezer, or over iceK. To gently swirl one food into another; usually done with light and dark batters for cakes or cookiesL. To evenly cover food with crumbs, flour or a batterM. To cut into uniform pieces, usually a half inch on all sidesN. To cut into uniform pieces, usually 1/8 to 1/4 inch on all sidesO. To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic |
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AmyMurrell
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