Culinary

Question 1

Chop

Answer 1

To cut into uniform pieces

Question 2

Dice

Answer 2

To cut into very small cubes

Question 3

Mince

Answer 3

To cut into very tiny pieces

Question 4

Julienne

Answer 4

Food cut into long, thin strips

Question 5

Mise en place

Answer 5

French culinary term that refers to the organization of ingredient’s and tools

Question 6

Stir fry

Answer 6

To fry meat, fish, chicken or vegetable’s over high heat while stirring

Question 7

Marinate

Answer 7

To soak in a seasoned liquid to add flavor/tenderize

Question 8

Sift

Answer 8

To put dry ingredients through a sifter to incorporate air

Question 9

Beat

Answer 9

To mix vigorously with spoon or spatula

Question 10

Cream

Answer 10

To blend ingredient’s until smooth/light

Question 11

Cut in

Answer 11

Combine solid fat and flour cutting the fat into small pieces untill covered with flour

Question 12

Fold in

Answer 12

to combine a delicate mixture with a more solid material

Question 13

Stir

Answer 13

mix with a spoon to distribute heat and prevent sticking

Question 14

Whip

Answer 14

to beat rapidly untill fluffy

Question 15

Cube

Answer 15

To cut into small squares/cubes

Question 16

Slice

Answer 16

cut into thin strips

Question 17

Grate/Shred

Answer 17

To shred food

Question 18

Fry

Answer 18

To cook in hot fat

Question 19

Deglaze

Answer 19

Adding liquid to a hot pan to dissolve and release the browned bits that stick to the bottom

Question 20

Sauté

Answer 20

To cook uncovered in a small amount of fat in a pan

Question 21

Bread

Answer 21

To cover with a coating from bread, crackers, or cereal

Question 22

Brush

Answer 22

To spread a liquid coating on food

Question 23

Grease

Answer 23

To rub oil on cooking surface of bake-ware

Question 24

Knead

Answer 24

To work dough by folding, pressing and turning untill smooth

Question 25

Mash

Answer 25

To crush food until smooth

Question 26

Bake

Answer 26

To cook in a oven in a covered/uncovered pan

Question 27

Barbeque or Grill

Answer 27

Cook meat slowly on a spit basting it often with highly seasoned sauce

Question 28

Boil

Answer 28

To cook in a liquid which bubbles rise then break

Question 29

Brown

Answer 29

Make the surface of a food brown

Question 30

Simmer

Answer 30

To heat a liquid to just below the boiling point

Question 31

Chill

Answer 31

To reduce the heat of food by placing in fridge for hours

Question 32

Cool

Answer 32

To reduce the heat of food to room temp.

Question 33

Melt

Answer 33

To heat a solid until it becomes liquid

Question 34

Broil

Answer 34

To cook under direct heat

Question 35

Bias Cut

Answer 35

To cute diagonally (for stir fry and looks)

Question 36

Batonnet

Answer 36

To cut food that is about 1/4 inch by 1/4 by 2-2 1/2 inches

Question 37

Chiffonade

Answer 37

Cutting leafy green into thin strips