FOOD PREPARATION TERMS

Question 1

It can be divided according to their primary science, whether they are physical (such as the extraction of nuts from their shells), chemical (adding salt), or biological (brewing beer).

Answer 1

Food Preperation

Question 2

to cut into small irregular pieces

Answer 2

Chop

Question 3

cut into evenly shaped pieces about ½ inches on each side

Answer 3

Cube

Question 4

to cut food into very small pieces

Answer 4

Mince

Question 5

cut into evenly shaped pieces about ¼ inches on each side

Answer 5

Dice

Question 6

cut off outside covering of fruit and vegetables

Answer 6

Pare

Question 7

rub food over grater to get fine particles

Answer 7

Grate

Question 8

cut or tear into long thin pieces

Answer 8

Shred

Question 9

to cut a food into large, thin pieces

Answer 9

Slice

Question 10

to thoroughly mix ingredients by stirring rapidly in a circular or over and over motion

Answer 10

Beat

Question 11

to mix two or more ingredients together until combined.

Answer 11

Blend

Question 12

to beat together ingredients until soft, creamy and smooth

Answer 12

Cream

Question 13

to mix in fat, like shortening or margarine, into dry ingredients until the mixture
resembles corn meal or little pebbles

Answer 13

Cut-In

Question 14

to combine two mixtures by gently cutting down through the mixture, across the bottom
and bringing the utensil back up to the surface along with some of the mixture from the bottom

Answer 14

Fold

Question 15

to mix ingredients gently in a circular motion

Answer 15

Stir

Question 16

to moisten food while cooking it adds flavor, keeps food from drying out.

Answer 16

Baste

Question 17

use a brush to lightly coat surface of food with another food

Answer 17

Brush

Question 18

cover the surface of a food with a dry ingredient

Answer 18

Coat

Question 19

to let a food stand until it no longer feels warm to touch

Answer 19

Cool

Question 20

remove excess liquid by placing food in colande

Answer 20

Drain

Question 21

to break fish into small pieces with Fork

Answer 21

Flake

Question 22

decorate a finished dish

Answer 22

Garnish

Question 23

rub lightly with fat

Answer 23

Grease

Question 24

to push down, fold and stretch a dough

Answer 24

Knead

Question 25

to soak food in an acid-oil seasoned liquid mixture.

Answer 25

Marinate

Question 26

to break food by pressing it with the back of a spoon, a masher

Answer 26

Mash

Question 27

to make a substance flow, specially out of a container and usually into another container

Answer 27

Pour

Question 28

to grind or mash food until it is completely smooth and semi-liquid

Answer 28

Purée

Question 29

to cook a liquid until some of the moisture evaporates, and the liquid becomes more concentrated

Answer 29

Reduce

Question 30

to make a small, shallow cuts on the surface of a food

Answer 30

Score

Question 31

to add herbs, spices or other ingredients to a food to increase the flavor of the food

Answer 31

Season

Question 32

to remove the egg yolk from the egg white.

Answer 32

Seperate

Question 33

to pass dry ingredients through a fine sieve, to remove any large pieces or incorporate air to make the ingredients Lighter

Answer 33

Sift

Question 34

to beat food with a whisk or mixer to incorporate air and increase volume

Answer 34

Whip

Question 35

is the art of preparing food for ingestion, commonly with the applying of warmth

Answer 35

Cooking

Question 36

use air, metal, fat or radiation to transfer heat to food. There is no fat used. Baking & Broiling

Answer 36

Dry Cooking

Question 37

is a good medium for cooking food.

Answer 37

Liquid

Question 38

roasting, grilling, frying

Answer 38

Fat

Question 39

are a set of methods and procedures for preparing, cooking, and presenting for

Answer 39

Cooking Techniques

Question 40

is the way a food item has been prepared.

Answer 40

Cooking Method

Question 41

liquid or steam is used to cook the food.

Answer 41

Moist Heat

Question 42

is cooking foods in a liquid at boiling point.

Answer 42

Boiling

Question 43

When food is cooked with the heat from water vapors,

Answer 43

Stewing

Question 44

It is a method of cooking food in steam generated vigorously from boiling water in pan.

Answer 44

Steaming

Question 45

When steam under pressure is used, the method is known as pressure cooking and the equipment used is the pressure cooker.

Answer 45

Pressure Cooker

Question 46

this involves cooking in minimum amount of liquid at temperatures of 800°C – 850°C that is below the boiling point.

Answer 46

Poaching

Question 47

In meal preparation, it is often necessary only to peel off the skin of fruits and vegetables without making them tender.

Answer 47

Blanching

Question 48

it means to cook in a small amount of liquid that is bubbling very gently.

Answer 48

Simmering

Question 49

it gives a crisp texture, brown colour and pleasant flavor to the foods.

Answer 49

Dry Heat

Question 50

it gives a crisp texture, brown colour and pleasant flavor to the foods.

Answer 50

Dry Heat

Question 51

This method of cooking food by dry heat is roasting.

Answer 51

Roasting

Question 52

refers to the cooking of food by exposing it to direct heat.

Answer 52

Grilling

Question 53

This is a method where food is kept between two heated elements to facilitate browning on both sides

Answer 53

Toasting

Question 54

In this method, the food gets cooked in an oven or oven like appliance by dry heat.

Answer 54

Baking

Question 55

This method involves cooking using just enough oil to cover the base of the pan

Answer 55

Sauteing

Question 56

In this method, the food to be cooked is brought into contact with a large amount of hot fat.

Answer 56

Frying

Question 57

food is submerged in hot oil or fat.

Answer 57

Deep Frying

Question 58

food is submerged in hot oil or fat.

Answer 58

Deep Frying

Question 59

cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking.

Answer 59

Pan Frying

Question 60

is a combined method of roasting and stewing in a pan with a tight-fitting lid.

Answer 60

Braising

Question 61

are electromagnetic waves of radiant energy with wave lengths in the range of 250 x 106 to 7.5 x 109 Angstroms.

Answer 61

Microwave Cooking

Question 62

types of liquid cooking

Answer 62

boiling, stewing, poaching

Question 63

types of dry cooking

Answer 63

baking, broiling

Question 64

A solar cooker is a device that changes the light energy of the sun to heat energy to cook food. There

Answer 64

Solar Cooking

Question 65

A hybrid of reflector and box-type solar cookers, using both a curved reflector and a cooking container into which the food is placed.

Answer 65

Panel-type

Question 66

A solar cooker that uses reflective surfaces to collect, concentrate and direct the sun’s rays onto the food being cooked.

Answer 66

Parabolic type

Question 67

A solar cooker that uses plane reflectors (such as mirrors) to reflect radiation through a glass or plastic window into an insulated cooking container.

Answer 67

Box-type (or oven-type)