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Recipe Terminology Test

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

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