Obj. 2.03 Terms Word Scramble

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Question	Answer
To mix using a spoon or wire whisk with a circular motion.	Stir
Cut food into small, equal size squares; about 1/2 in. in size.	Cube
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.	Toss
Moist heat; cook slowly over low heat in tightly covered pan. Brown on stovetop then simmer in oven.	Braise
To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives.	Cut-in
To leave an opening in the covering of a food through which steam can escape.	Vent
Dry heat; cook in an oven with dry, hot air.	Bake
To cause a solid food to turn into or become part of a liquid.	Dissolve
To rub fat on the surface of a food or cooking utensil.	Grease
Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly.	Stir-fry
Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size.	Dice
A very large or overfull amount. May be almost double the level amount.	Heaping
To lightly sprinkle the surface of a food with crumbs, flour, or sugar.	Dust
To lightly sprinkle or coat a food with flour.	Flour
To beat quickly and vigorously, to incorporate air and make light and fluffy.	Whip
To make small, shallow cuts in the surface of food; to tenderize or let juice in.	Score
To beat solid fat and sugar with a wooden spoon, until light and smooth.	Cream
To stir or mix ingredients until they are thorougly combined and and smooth.	Blend
Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles.	Boil
To expose to warmth in order to free from a frozen state.	Defrost/Thaw
To turn on appliance to desired temperature about 5-10 minutes before using it.	Pre-heat
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.	Baste
Moist heat; cook food in liquid just below the boiling point. Slow bubbles.	Simmer
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients.	Sift
To cut food into large, thick or thin flat pieces with a knife.	Slice
Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger.	Pinch
To immerse food in a liquid to wet, soften, dissolve, or clean.	Soak
Dry heat; roast slowly on a rack or spit and baste with a spicy sauce.	Barbeque
Dry heat; cook over hot coals or on a griddle.	Grill
To cut or break food into long, thin strips by using a knife, fork, or grater.	Shred
To lower a food's temperature to freezing or below.	Freeze
To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning, and repeating.	Knead
To increase flavor by adding herbs, spices, or other ingredients.	Season
To remove the stem and very thin layer of a fruit or vegetable.	Pare/Peel
To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater.	Grate
Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces.	Saute
Cut food into very fine, uneven pieces. Smallest possible pieces.	Mince
To remove liquid from a solid food by pouring off the liquid.	Drain
To separate solid from the liquid, often to save the liquid.	Strain
To blend a delicat mixture into a heavier one.	Fold
To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes.	Tenderize
Dry heat; cook uncovered UNDER direct heat source.	Broil
To blend two or more ingredients.	Combine
To thoroughly mix and incorporate air, with an up and down and circular motion.	Beat
To change foo from a solid to a liquid by applying heat.	Melt
Moist heat; cook food in pan using vapor produced by boiling liquid.	Steam
To soak food in a cold, seasoned liquid, to add flavor or to tenderize.	Marinate
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor.	Beat
Cut food into small, uneven pieces.	Chop
To cook food in a microwave oven using little or no liquid.	Microwave
Dry heat; cook meat, fish, or poultry uncovered in an oven.	Roast
Cook in fat; cook food in a small amount of hot fat.	Fry
Cook in fat; cook food by immersing in hot fat/oil.	Deep Fry

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Stir	Question: To mix using a spoon or wire whisk with a circular motion.	1	1	false
squares	Cut food into small, equal size _____; about 1/2 in. in size.	2	0	true
Toss	Question: To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.	3	1	false
slowly	Moist heat; cook _____ over low heat in tightly covered pan. Brown on stovetop then simmer in oven.	4	0	true
reduces	To combie flour and solid fat, fat is _____ to tiny pieces coated with flour. Use a pastry blender or two knives.	5	0	true
through	To leave an opening in the covering of a food _____ which steam can escape.	6	0	true
Bake	Question: Dry heat; cook in an oven with dry, hot air.	7	1	false
Dissolve	Question: To cause a solid food to turn into or become part of a liquid.	8	1	false
Grease	Question: To rub fat on the surface of a food or cooking utensil.	9	1	false
Stir-fry	Question: Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly.	10	1	false
Dice	Question: Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size.	11	1	false
Heaping	Question: A very large or overfull amount. May be almost double the level amount.	12	1	false
Dust	Question: To lightly sprinkle the surface of a food with crumbs, flour, or sugar.	13	1	false
Flour	Question: To lightly sprinkle or coat a food with flour.	14	1	false
Whip	Question: To beat quickly and vigorously, to incorporate air and make light and fluffy.	15	1	false
surface	To make small, shallow cuts in the _____ of food; to tenderize or let juice in.	16	0	true
smooth	To beat solid fat and sugar with a wooden spoon, until light and _____.	17	0	true
Blend	Question: To stir or mix ingredients until they are thorougly combined and and smooth.	18	1	true
Boil	Question: Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles.	19	1	false
frozen	To expose to warmth in order to free from a _____ state.	20	0	true