Chapter 24

Question 1

What is the process of taking weight From bowl and subtracting it from the bowl?

Answer 1

Tare

Question 2

Three steps for measuring dry ingredients?

Answer 2

Layout

Question 3

To prevent kitchen messes measure liquids over a mixing bowl?

Answer 3

False/ do at eye level

Question 4

Dreading dusting and blanching are all coating techniques?

Answer 4

False

Question 5

A blender can be used to purée food

Answer 5

True

Question 6

Dry measuring cups are used to measure ingredients such as jam,peanut,and yogurt

Answer 6

True

Question 7

Foods like carrots and cheese can be shredded

Answer 7

True

Question 8

Metjods for measuring solid fats include stick method dry measure method and the wet measure method

Answer 8

False/wet measure

Question 9

What are the steps for measuring a liquid

Answer 9

You put your cup on the table and pour your liquid and then get eye level

Question 10

4 ingredients you will measure in a dry ingredient

Answer 10

Flour
Yogurt
Peanut

Question 11

When do you use measuring spoon instead of measuring cup

Answer 11

When measuring with less than 1/4 cup wen you start ups

Question 12

3 methods for measuring solid fats

Answer 12

Stick method
Dry method
Water Displacement method

Question 13

How can u measure amounts that are not marked on your measuring cups

Answer 13

Add the numbers

Question 14

3 coating techniques

Answer 14

Breading
Dusting
Dredging

Question 15

3 reasons why you should coat food

Answer 15

Add flavor
Add color
Retain moisture
Add texture

Question 16

Cut food into small pieces with kitchen shears

Answer 16

Snip

Question 17

How do you prevent a cutting board from slipping

Answer 17

Towel

Question 18

3 knife cutting technique

Answer 18

Chop
Mince
Cube

Question 19

3 Mixing techniques

Answer 19

Wisp

Question 20

Pulverize food into crumbs,powder,or paste using a rolling pin

Answer 20

Crush

Question 21

Cut food into smaller pieces by using a grater

Answer 21

Grate/shred

Question 22

Crush food into a smooth mixture with a beater

Answer 22

Mash

Question 23

To divide food by cutting it with a knife

Answer 23

Quarter

Question 24

Mix throughly and add air to food

Answer 24

Beat

Question 25

Beat ingredients until soft and creamy

Answer 25

Cream

Question 26

Combine solid fats into dry ingredients to make small course pieces

Answer 26

Cut in

Question 27

gently mix a light, fluffy mixture into a heavier one

Answer 27

Fold

Question 28

Mix with a spoon or wisk in circular motion

Answer 28

Stir

Question 29

Mix ingredients with tongs

Answer 29

Toss

Question 30

Beat quickly or vigorously

Answer 30

Whip

Question 31

Work dough to blend ingredients and make ingredient smooth

Answer 31

Knead

Question 32

Pour liquid over a food as it cooks

Answer 32

Baste

Question 33

Cut food with 3 different layers

Answer 33

Bread

Question 34

Coat food with liquid

Answer 34

Brush

Question 35

Put Small pieces of food on another food

Answer 35

Dot

Question 36

To coat food heavily with flour

Answer 36

Dredge

Question 37

Lightly sprinkle a food with flour

Answer 37

Dust

Question 38

To coat a food such as chicken or fish

Answer 38

Flour

Question 39

To coat a food with a liquid that forms a glossy finish

Answer 39

Glaze

Question 40

Dip food briefly into boiling water

Answer 40

Blanch

Question 41

To cook a food in a sugar syrup

Answer 41

Candy

Question 42

Heat sugars on the surface of foods until they liquify and darken in color

Answer 42

Caramelize

Question 43

To make a clear liquid by removing solid particles

Answer 43

Clarify

Question 44

Remove the center of a fruit or vegetable

Answer 44

Core

Question 45

To loosen the flavorful food particles in a pan after food has been browned

Answer 45

Deglaze

Question 46

To separate water from food

Answer 46

Drain

Question 47

To finish cooking blanched foods in a syrup of water

Answer 47

Glaze

Question 48

To add flavor to food by soaking it in cool, seasoned water

Answer 48

Marinate

Question 49

To shape food by hand

Answer 49

Mold

Question 50

To simmer a mixture in order to evaporate the liquid and intensify the flavor

Answer 50

Reduce

Question 51

To heat a liquid just below boiling point

Answer 51

Scald

Question 52

To cut shallow lines into the bottom of a piece of meat that is going to be pan fried

Answer 52

Score

Question 53

To add flavored to a food before or during cooking

Answer 53

Season

Question 54

To remove the tough outer cutting of a food

Answer 54

Shell

Question 55

To Soak dry ingredients in a hot liquid to extract flavor or soften the the texture

Answer 55

Steep

Question 56

To separate solid particles from a liquid by pouring the mixture through a strainer

Answer 56

Strain

Question 57

Three measuring tools

Answer 57

- dry measuring cup - spoons - ???