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International Cuisine > Introduction To Int'l Cuisine & Cooking Terms > Flashcards

Introduction To Int'l Cuisine & Cooking Terms Flashcards

1
Q

Is a position of point in physical space that something occupies on Earth’s surface.

A

Geographical location

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2
Q

Encompass numerous meteorological elements in a given region over a long period of time.

A

Climate or Season

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3
Q

Involves the recording of relief or terrain, the three-dimensional quality of the surface, and the specific identification of landforms.

A

Topography

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4
Q

Food varies in places depending on the availability of natural resources in the environment of a certain location.

A

Geographical Location

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5
Q

Some types of foods require a range of temperature, humidity and other meteorological elements to grow.

A

Climate or season

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6
Q

The food of a certain place may have been influenced by past events.

A

History

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7
Q

Beliefs that affect their choice of foods.

A

Religion

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8
Q

Choice of foods may be influenced by peers, friends, or family.

A

Social Factor

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9
Q

Foods may vary to the general status of a certain country.

A

Economic status

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10
Q

Some foods become a stress reliever or provide pleasure.

A

Psychological Factor

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11
Q

Foods have a unique impact on the human body.

A

Health concerns

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12
Q

To cover food with crumbs.

A

Breading

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13
Q

To spread liquid coating on a food using a paper towel or pastry brush.

A

Brushing

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14
Q

To cover food with dry ingredients such as flour or sugar, through sprinkling, rolling, or shaking in a bag.

A

Dredging

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15
Q

To form a standing edge on pastry before baking.

A

Flute

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16
Q

To rub a thin layer of fat in a pan.

A

Greasing

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17
Q

To soak the food in a well-seasoned liquid, to add flavor and tenderize.

A

Marinate

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18
Q

To dry ingredients in a shift or siever to incorporate air.

A

Sifting

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19
Q

Mixing with an over and over motion rapidly.

A

Beat

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20
Q

Heat a sugar substance until it becomes brown.

A

Caramelize

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21
Q

Stir ingredients just until mixed.

A

Combine

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22
Q

Beat together sugar and butter, until a light, creamy texture , and color have been achieved.

A

Cream

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23
Q

Incorporating butter (or any solid fat) into flour until just the fat is in small, granular pieces resembling the course of sand.

A

Cut in

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24
Q

Pour a thin stream of liquid on top of something.

A

Drizle

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25
Q

Coat the surface of something with a light sprinkling of dry substance.

A

Dust

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26
Q

Gently combine two substances in effort to not deflate a delicate, lofty texture.

A

Fold

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27
Q

Using a spatula, fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process until combined.

A

Fold

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28
Q

Coat with a thick sugar base sauce.

A

Glaze

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29
Q

Coat the inside of a baking dish or pan with a fatty substance.

A

Grease

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30
Q

To work dough by pressing, folding, and turning until it is smooth and elastic.

A

Knead

31
Q

Slightly warm or around 105 degrees fahrenheit.

A

Lukewarm

32
Q

Allowing bread dough to rise or yeast to activate.

A

Proof

33
Q

Water that boils with large, fast, vigorous bubbles.

A

Rolling boil

34
Q

Heat to near boiling.

A

Scald

35
Q

Cut lines or slit into something.

A

Score

36
Q

A solid, high fat content substance that has been brought to room temperature in order to make it more pliable.

A

Softened

37
Q

Egg whites or cream that has been whipped to the point at which a point will stand completely erect.

A

Stiff Peaks

38
Q

Egg whites or cream that has been whipped to the point at which the peak will bend or plump over to one side.

A

Soft Peaks

39
Q

A kitchen tool made wire loops that tend to add air as it mixes substances together.

A

Whisk

40
Q

The careful final moulding of buns, scones, etc. to produce a perfectly smooth skin.

A

Chaffling

41
Q

Cut into small pieces.

A

Chop

42
Q

Cut into small squares.

A

Cube

43
Q

Removing the core of a fruit or vegetable.

A

Core

44
Q

Divide food into small pieces.

A

Cut

45
Q

Cut into small cubes.

A

Dice

46
Q

To rub food against a grater.

A

Grate

47
Q

Cut food into long, thin strips.

A

Julienne

48
Q

Crush food until it becomes smooth.

A

Mash

49
Q

Cut food into fine particles.

A

Mince

50
Q

Cut away the very thin layer outside of a fruit or vegetable, using a knife or peeler.

A

Pare

51
Q

Rub fruit with a knife or proper tool to remove the puter layer of the skin.

A

Scrape

52
Q

Tear or cut into long, thin pieces.

A

Shred

53
Q

Cut food into flat pieces.

A

Slice

54
Q

Cut into long, thin strips.

A

Sliver

55
Q

Cut away most fat from the edges of the meat.

A

Trim

56
Q

Cook in an oven or uncovered pan.

A

Bake

57
Q

Cook meat or poultry over coals in a split or oven, and basting it often with a highly seasoned liquid.

A

Barbeque

58
Q

Spread, brush, or pour seasoned liquid over food while cooking

A

Baste

59
Q

Cook meat slowly, covered in a small amount of liquid or steam.

A

Braise

60
Q

Cook in fat that completely covers the food.

A

Deep-fry fat

61
Q

Cook in a fat.

A

Fry

62
Q

Cook gently in a hot liquid below boiling point.

A

Poach

63
Q

Set oven to desired temperature before cooking.

A

Preheat

64
Q

Cook by dry heat, usually uncovered or in the oven.

A

Roast

65
Q

Cook uncovered in a small amount of fat in a pan.

A

Sauté

66
Q

Heat liquid below boiling and pour over food or dip the food in the liquid.

A

Scald

67
Q

Cook meat at a high temperature, using a skillet until it becomes brown.

A

Sear

68
Q

Cook over steam rising from boiling water.

A

Steam

69
Q

Cook in boiling water, completely covered, and let it stand without additional heating.

A

Steep

70
Q

Cook slowly for a long time in a liquid.

A

Stew

71
Q

Fry small pieces of food very quickly in a hot wok or skillet, while stirring consistently.

A

Stir-fry

72
Q

To brown food by direct heat or in a toaster.

A

Toast

73
Q

Necessary for good health and safety food.

A

Hygiene

74
Q

______ stimulates the growth of micro-organisms.

A

Deterioration

International Cuisine (6 decks)

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