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  1. Food item is first seared in hot oil then slowly cooked tightly covered in a small amount of liquid, and then finished in the oven or on the stove top until it is tender.
  2. Uses liquid or steam to cook food if cooking meat used for less tender cuts.
  3. Desired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.
  4. The amount of product before it has been trimmed and cut and before being used in recipes.
  5. Removing the mild solids from milk.
  6. Moisten food during cooking with pan drippings sauce or other liquid
  7. A rapid cooking method that uses high heat from a source located above the food.
  8. Cook food quickly in a small amount of fat or oil over high heat while constantly stirring sometimes done in a wok.
  9. Food is basted repeatedly with sauce during grilling.
  10. A hot water bath used to hold hot food and keep it at a safe temperature.
  11. Beat together ingredients, such as shortening and sugar until soft and creamy.
  12. The most commonly used system of measurement in the US.
  13. Coat food with a dry ingredient such as flour or bread crumbs.
  14. Make shallow straight cuts in the surface of food such as steak, to tenderize it; or shallow cuts in the skin of a vegetable such as a cucumber as a decoration.
  15. food is completely submerged in a liquid that is kept below the boiling point at about 185 degrees. This is for less tender items.
  16. Mixture of beaten eggs(whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat an item before baking or frying.
  17. The bark, roots, seeds buds or berries of an aromatic plant.
  18. Institutional recipes must follow a format that is clear to anyone who uses them.
  19. Gentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.
  20. Remove excess liquid by pouring it off or by placing food in a strainer.
  21. Food cooks over, but not directly in boiling liquid.
  22. A very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.
  23. Cook food in a closed oven without liquid.
  24. A list of food items showing the expected or average, shrinkage from AP amount to EP amount.
  25. Cooks food by using a combination of steam and a liquid bath.
  26. Process of assembling all ingredients and equipment necessary for the preparation of a recipe.
  27. Cook an item usually vegetable sin a small amount of fat in a covered pan until it soften and releases moisture.
  28. The amount of space an ingredient takes up.
  29. Leaves stems of flowers of an aromatic plant.
  30. The number of servings or amount the recipe makes.
  31. Cooks food rapidly in a small amount of fat over relatively high heat.
  32. Cook food using indirect heat in a closed environment requires a longer cooking time than baking.
  33. Uses both dry and moist heat.
  34. Separate solid food pieces from a liquid using a strainer or colander.
  35. Decorate a food or dish with a small colorful food such as parsley or a lemon slice.
  36. Thoroughly mix food using a vigorous over and over motion.
  37. Cook food briefly until the surface turns brown, sometimes in a skillet using hot fat, in the oven or in a broiler.
  38. Techniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.
  39. Refrigerate or place food in an ice bath until it is cold.
  40. Food is prepared and cooked without added liquid with or without fat if cooking meat used for tender cuts of meat.
  41. Cook pasta or vegetables until they are tender but still firm.
  42. Also called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.
  43. Cooks food in a liquid that has reached the boiling point.
  44. Food is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.
  45. Cut of meat or seafood that is split down the middle and looks like the wings of a butterfly.
  46. Spread a thin layer of unsalted shortening in a pan or use a cooking spray that prevents sticking and makes food easier to remove.
  47. Add air into a mixture by beating it vigorously, making it light and fluffy.
  48. Marinating food to give it added moisture. Usually done by adding fat to the exterior of meat.
  49. The amount left after vegetables have been trimmed and cut and before being used in recipes.
  50. Turn on an appliance (oven, electric skillet, etc...) ahead of time so that it will be a the right temperature when the food is ready to be cooked
  51. Variation of boiling. Food is placed in a pot of cold water and liquid is then brought to a boil. Sometimes used for vegetable before freezing.
  52. Put dry ingredients, such as flour, through a sifter to remove lumps and give it a smoother consistency.
  53. Measurements based on multiples of 10
  54. Brown the sugar using heat. The sugar may be a natural part of a food such as onions.
  55. cut off a very thin layer of vegetable or fruit peel.
  56. Coated with batter or breading and then cooked in an oil over less intense heat.
  1. a pare
  2. b deep fry
  3. c stir fry
  4. d fold
  5. e spices
  6. f broil
  7. g chill
  8. h baste
  9. i al dente
  10. j dredge
  11. k sift
  12. l as purchased
  13. m blanch
  14. n caramelize
  15. o clarify
  16. p barbecue
  17. q pan fry
  18. r conversion chart
  19. s boil
  20. t steam
  21. u sweat
  22. v braise
  23. w customary unit
  24. x bake
  25. y edible portion
  26. z cream
  27. aa herbs
  28. ab volume
  29. ac grill
  30. ad brown
  31. ae egg wash
  32. af stew
  33. ag roast
  34. ah drain
  35. ai garnish
  36. aj metric unit
  37. ak grease
  38. al score
  39. am butterfly
  40. an strain
  41. ao standardized recipe
  42. ap combination cooking
  43. aq simmer
  44. ar beat
  45. as yield
  46. at shallow poach
  47. au conversion factor
  48. av poach
  49. aw saute
  50. ax mis en place
  51. ay barding
  52. az whip
  53. ba Bain-marie
  54. bb preheat
  55. bc dry heat cooking
  56. bd Moist-heat cooking