Recipe Terminology Test
Enter the letter for the matching Definition
| A. To evenly cover food with crumbs, flour or a batterB. To cut food into thin match like sticks about two inches longC. To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peelerD. To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volumeE. A measure equal to 1/16 teaspoonF. A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutesG. 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 surfaceH. To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokesI. To cut into uniform pieces, usually a half inch on all sidesJ. To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative patternK. To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elasticL. To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this wayM. To cool a food to below room temperature in the refrigerator or freezer, or over iceN. To brown a food, usually meat, quickly on all sides using high heat to seal in the juicesO. To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides |
Type the Term that corresponds to the displayed Definition.
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:
AmyMurrell
Popular Family and Consumer sets