Chapter 13: Food Preparation and Cookery terms (1)

Question 1

desert made with rich crust such as pie or individual tarts

Answer 1

pastries

Question 2

to strip off the outside covering; to remove shell from egg

Answer 2

peel

Question 3

small fancy cakes

Answer 3

petit fours

Question 4

to remove pod, stone or seed, as cherries, olives, prunes

Answer 4

pit

Question 5

cooking over gently boiling water; to cook egg in boiling water or steam until coated with a thin film

Answer 5

poach

Question 6

a term applied to cooking large cuts of meat by braising

Answer 6

pot roast

Question 7

to reduce to very small particles, or a paste, with a mortar and pestle

Answer 7

pound

Question 8

to heat a pan or the oven before using

Answer 8

pre-heat

Question 9

to separate liquid portion from solid by weights or mechanical pressure, as in making from apples, wine from grapes

Answer 9

pressure-cook

Question 10

to press through a fine sieve or mill to produce a smooth soft food or sauce; pulp or paste of vegetable or fruit

Answer 10

puree

Question 11

to restore concentrated foods to their normal state, usually by adding water; applied to such foods as dry milk (for fluid, milk) or frozen juices

Answer 11

reconstitute

Question 12

to soak, cook, or use other procedures with dehydrated foods to restore water lost during drying

Answer 12

rehydrate

Question 13

to free fat from connective tissues by cooking at a low temperature

Answer 13

render

Question 14

dry heat cooking, over live coal or oven; to cook uncovered in dry heat w/o adding moisture, in an oven, on ashes, under coals, or on heated stoned or metals

Answer 14

roast

Question 15

the gentle amalgamation of butter and flour over a low heat; capable of absorbing at least 6x of its own weight

Answer 15

roux

Question 16

butter + flour

Answer 16

roux

Question 17

to cook in a small amount of fat until lightly brown and tender

Answer 17

saute

Question 18

(1) to heat milk to just below the boiling point
(2) to dip certain foods in a boiling water
(3) to subject to the action of boiling water as for tomatoes or other fruits to kill germs

Answer 18

scald

Question 19

to bake foods usually cut in pieces, with a sauce or other liquid; the top may be covered with crumbs; the food and sauce may be mixed together or arranged in alternate layers in a baking dish, w/ or w/o crumbs, vegetables baked in cream

Answer 19

scallop

Question 20

to make cuts on surface; to cut 1/8-inch gashes at 1/2 to 1” intervals in the fatty edges of steaks and chops to prevent from curling during cooking

Answer 20

score

Question 21

a combination of fish, seafood, and sauce served as an appetizer

Answer 21

seafood cocktail

Question 22

to brown the surface quickly over high heat

Answer 22

sear

Question 23

to make palatable or improve flavor by adding salt, pepper, herbs, or spices

Answer 23

season

Question 24

frozen dessert made from milk or water and fruit juice

Answer 24

sherbet

Question 25

cut in long narrow strips and fried in deep fat

Answer 25

shoestring potatoes

Question 26

to cut or tear food into long, narrow pieces

Answer 26

shred

Question 27

to put through a fine sieve

Answer 27

sift

Question 28

to cook in a liquid just below the boiling point temp: 185-210F bubbles form slowly and collapse below the surface

Answer 28

simmer

Question 29

to remove the fine hair of poultry by passing it over a flame

Answer 29

singe

Question 30

(1) to keep in shape with skewers (2) a strip made of metal or wood used to keep meats, fish, poultry, game, etc. in shape while cooking

Answer 30

skewer

Question 31

to remove a floating layer by passing utensil or "skimmer" under it, as skimming cream from milk, excess fat from broth or scum from jelly and broth

Answer 31

skim

Question 32

to cut in thin pieces

Answer 32

slice

Question 33

to cut or shred into long pieces

Answer 33

sliver

Question 34

to cook one food thickly covered with another

Answer 34

smother

Question 35

to scatter fine substances so that they fall in separate particles

Answer 35

sprinkle

Question 36

to put pressure on the sides to the extract juice

Answer 36

squeeze

Question 37

to cook in steam w/ or w/o pressure; the steam may be applied directly to the food, as in a steamer or pressure cooker

Answer 37

steam

Question 38

to allow a substance to stand in liquid below the boiling point for the purpose of extracting flavor, color, or other qualities ex: tea

Answer 38

steep

Question 39

to simmer in small quantity of liquid, to boil slowly

Answer 39

stew

Question 40

to mix food materials with a circular motion for the purpose of blending or securing a uniform consistency; to change the position of ingredients by circular or zigzag motion

Answer 40

stir

Question 41

to fry quickly and turn frequently in a small amount of fat; also meats to saute as in guisados

Answer 41

stir-fry

Question 42

mayonnaise beaten with green onions, chives and sour pickles

Answer 42

tartar sauce

Question 43

to rumble ingredients lightly with a lifting motion; to prevent crushing, use 2 implements; two forks or a fork and a spoon

Answer 43

toss

Question 44

to tie meat or fowl with a string or fasten it with pins or skewers so it keeps its shape during cooking; turkey, chicken, and duck ex: usually trussed, to secure the wings and legs of a bird with pins or twine

Answer 44

truss

Question 45

to incorporate air into mixture by beating with a brisk, even motion, to beat rapidly to produce expansion, due to incorporation of air as applied to cream, eggs, and gelatin dishes

Answer 45

whip

Question 46

to beat rapidly with a whisk, rotary beater, or electric mixer in order to incorporate air and increase volume

Answer 46

whisk