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Recipe Terminology Test

Enter the letter for the matching Definition
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1.
Butterfly
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2.
Whip
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3.
Marble
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4.
Sear
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5.
Mince
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6.
Simmer
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7.
Chill
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8.
Knead
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9.
Coat
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10.
Dice
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11.
Dash
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12.
Pare
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13.
Snip
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14.
Cube
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15.
Stew
A.
To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly
B.
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 surface
C.
To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes
D.
To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler
E.
To brown a food, usually meat, quickly on all sides using high heat to seal in the juices
F.
To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume
G.
To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way
H.
A measure equal to 1/16 teaspoon
I.
Chopping food into tiny irregular pieces
J.
To cool a food to below room temperature in the refrigerator or freezer, or over ice
K.
To gently swirl one food into another; usually done with light and dark batters for cakes or cookies
L.
To evenly cover food with crumbs, flour or a batter
M.
To cut into uniform pieces, usually a half inch on all sides
N.
To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
O.
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
Type the Term that corresponds to the displayed Definition.
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16.
To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern
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17.
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 minutes
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18.
To heat an oven or utensil to a temperature before using it
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19.
To cut food into thin match like sticks about two inches long
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20.
To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
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21.
“To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture
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22.
To cook a food in the vapor given off by boiling water
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23.
To add visual appeal to a finished dish
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24.
To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
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25.
To partially cook fruits, vegetables, or nuts in boiling water or steam

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Created by: AmyMurrell
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