Cooking Terms Extra Credit

Question 1

To heat milk below the boiling point

Answer 1

scald

Question 2

To mix a lot of ‘air’ into a product

Answer 2

whip

Question 3

To gently blend an ingredient into a product (figure 8 motion)

Answer 3

Fold

Question 4

To peal an outside covering from a food

Answer 4

pare

Question 5

To cut into very fine pieces

Answer 5

mince

Question 6

To distribute a fat into a dry substance, using a fork or pastry blender

Answer 6

cut in

Question 7

To cook a liquid so bubbles rapidly form and break at the top

Answer 7

Boil

Question 8

To cook a liquid where small bubbles climb the side of the pan

Answer 8

Simmer

Question 9

to add an arrangement that enhances a meal presentation

Answer 9

Garnish

Question 10

To cook in a skillet quickly with a small amount of fat

Answer 10

Saute

Question 11

To obtain fine particles by rubbing food over a rough surface

Answer 11

Grate

Question 12

To cook in a large amount of hot fat

Answer 12

Fry

Question 13

To blend ingredients so that you cannot tell one from another

Answer 13

cream

Question 14

to cook pasta to the right amount of tenderness

Answer 14

aldente

Question 15

to work the dough: push, pull

Answer 15

knead