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Culinary Terms Part1 Test

Enter the letter for the matching Definition
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1.
Sear
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2.
Bake
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3.
Roux
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4.
Beat
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5.
Fry
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6.
Fold
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7.
Toss
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8.
Melt
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9.
Boil
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10.
Mix
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11.
Sift
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12.
Whip
A.
To put dry ingredients through a sifter to break up particles and thoroughly mix. (Cocoa, & Powder Sugar)
B.
To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume
C.
Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies
D.
To cook with dry heat, usually in an oven.
E.
To cook food in a large amount hot fat or oil
F.
To beat rapidly until the mixture is fluffy. (Heavy cream or Egg Whites)
G.
To heat a solid food until it becomes a liquid.
H.
To mix ingredients lightly.
I.
To heat a liquid until bubbles rise constantly to the surface. (Pasta & Rice)
J.
To combine two or more ingredients by beating or stirring.
K.
To brown the outside of meat to lock in juices and create flavor
L.
To mix ingredients with an over-and-over motion
Type the Term that corresponds to the displayed Definition.
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13.
To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)
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14.
To cook meat or poultry in the oven by dry heat.
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15.
To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)
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16.
To mix two or more ingredients together (Four, Baking Powder, Salt, & Sugar)
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17.
To cook in liquid that is just below the boiling point. (Dairy Products & Soups)
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18.
To blend in ingredients until they are soft and smooth. (Butter & Sugar)
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19.
To cook over boiling water
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20.
To cook by direct heat coming from the top, as in a broiler.
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21.
To cook food in a small amount of fat. To leap in the pan.
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22.
To press and fold the dough with the hands until it is smooth. (Bread)

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