Terms in Recipe

Question 1

To cook or become cooked in a dry heat especially in an oven

Answer 1

Bake

Question 2

Define Bake

Answer 2

To cook or become cooked in a dry heat especially in an oven

Question 3

define Baste

Answer 3

To moisten(especially meat) at intervals with a liquid (such as melted butter, fat or pan drippings) especially during the cooking process

Question 4

What is the term for: to moisten foods especially meat, at intervals with liquid (such as melted butter, fat, pan drippings) especially during the cooking process

Answer 4

Baste

Question 5

Define beat

Answer 5

Mixing of ingredients

Question 6

What utensils could you mix with?

Answer 6

wooden spoon, electric whisk, food mixer, or food processor

Question 7

Define blend

Answer 7

To thoroughly combine 2 or more ingredients with a whisk, spoon, or mixer

Question 8

WHAT: the cooking of food by it getting immersed in water in water that has been heated to near its boiling point

Answer 8

Boil

Question 9

Define Boil

Answer 9

The cooking of food by it getting immersed in water that has been heated near its boiling point

Question 10

To cook slowly in a small amount of water or fat in a covered container

Answer 10

Braise

Question 11

Braise:

Answer 11

To cook slowly in a small amount of water or fat in a covered container

Question 12

Broil:

Answer 12

To cook directly under or over a source of heat

Question 13

To cook directly under or over a source of heat

Answer 13

Broil

Question 14

Brown:

Answer 14

To bake, fry, or toast a food until the surface is brown

Question 15

To bake, fry, or toast a food until the surface is brown

Answer 15

Brown

Question 16

Cream

Answer 16

mixing butter and sugar together in a certain speed until its fluffy and creamy with a mixer

Question 17

mixing butter and sugar together in a certain speed until its fluffy and creamy with a mixer

Answer 17

Cream

Question 18

Cube

Answer 18

to cut into small, even sided pieces

Question 19

to cut into small, even sided pieces

Answer 19

Cube

Question 20

Cut in

Answer 20

To work 2 elements together with 2 knives or a pastry blender

Question 21

To work 2 elements together with 2 knives or a pastry blender

Answer 21

Cut in

Question 22

A scant 1/4 of teaspoon of an ingredient

Answer 22

Dash

Question 23

Dash

Answer 23

A scant 1/4 of teaspoon of an ingredient

Question 24

Dice

Answer 24

to cut into very small pieces

Question 25

Dissolve

Answer 25

To cause small bits of dry substance to convert into solution in a liquid like sugar or salt

Question 26

Dot

Answer 26

to scatter small bits on top of a food

Question 27

to scatter small bits on top of a food

Answer 27

Dot

Question 28

Dredge

Answer 28

To lightly coat food with a dry ingredient like flour with a flour dredger

Question 29

To lightly coat food with a dry ingredient like flour with a flour dredger

Answer 29

Dredge

Question 30

Dress

Answer 30

to prepare a food, usually poultry, for cooking

Question 31

to prepare a food, usually poultry, for cooking

Answer 31

Dress

Question 32

Drippings

Answer 32

the fat, juices, and browned built that collect in a pan when meat is roasted

Question 33

the fat, juices, and browned built that collect in a pan when meat is roasted

Answer 33

Drippings

Question 34

Dust

Answer 34

To sprinkle a dry ingredient

Question 35

To sprinkle a dry ingredient

Answer 35

Dust

Question 36

Fluke

Answer 36

to use a fold to break food apart

Question 37

to use a fold to break food apart

Answer 37

Flake

Question 38

Fold in

Answer 38

Carefully combining 2 different mixtures of thickness and weight into one smooth mixture(use spoon)

Question 39

Carefully combining 2 different mixtures of thickness and weight into one smooth mixture(use spoon)

Answer 39

Fold in

Question 40

Garnish

Answer 40

to decorate

Question 41

to decorate

Answer 41

garnish

Question 42

Glaze

Answer 42

to coat food with syrup or jelly and then to heat or chill it

Question 43

Knead

Answer 43

pushing the dough away from you with the heel of your palm , folding it over itself, and pulling it back

Question 44

mince

Answer 44

to cut/chop into very fine pieces

Question 45

to cut/chop into very fine pieces

Answer 45

mince

Question 46

Pan-broil

Answer 46

to cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumulates

Question 47

to cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumulates

Answer 47

pan-broil

Question 48

parbroil

Answer 48

to boil in liquid until partly cooked

Question 49

Pare

Answer 49

to cut off a thin layer of skin on a food with a peeler or a paring knife

Question 50

to cut off a thin layer of skin on a food with a peeler or a paring knife

Answer 50

Pare

Question 51

Poach

Answer 51

to cook in hot liquid, usually below the boiling point , taking care to retain shape

Question 52

to cook in hot liquid, usually below the boiling point , taking care to retain shape

Answer 52

poach

Question 53

Puree

Answer 53

to press food through a sieve or ricer so as to make it smooth

Question 54

to press food through a sieve or ricer so as to make it smooth

Answer 54

puree

Question 55

saute

Answer 55

to cook in small amounts of hot fat

Question 56

to cook in small amounts of hot fat

Answer 56

saute

Question 57

scald

Answer 57

to heat liquid at temperature just below boiling point; to heat milk until a "skin' forms; or to pour boiling water over a food or utensil

Question 58

to heat liquid at temperature just below boiling point; to heat milk until a "skin' forms; or to pour boiling water over a food or utensil

Answer 58

scald

Question 59

score

Answer 59

to make shallow cuts in meat to tenderize it before cooking

Question 60

to make shallow cuts in meat to tenderize it before cooking

Answer 60

score

Question 61

season

Answer 61

using salt, herbs, or spices to food to enhance the flavour

Question 62

sift

Answer 62

to put dry substance through a sieve

Question 63

to put dry substance through a sieve

Answer 63

sift

Question 64

steep

Answer 64

to let stand in hot liquids in order to extract flavour

Question 65

to let stand in hot liquids in order to extract flavour

Answer 65

steep

Question 66

toss

Answer 66

to mix ingredients lightly without masking or crushing them

Question 67

to mix ingredients lightly without masking or crushing them

Answer 67

toss