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56 Multiple choice questions

  1. Separate solid food pieces from a liquid using a strainer or colander.
  2. Food is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.
  3. Cook food using indirect heat in a closed environment requires a longer cooking time than baking.
  4. Food is basted repeatedly with sauce during grilling.
  5. Also called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.
  6. 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.
  7. 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.
  8. Remove excess liquid by pouring it off or by placing food in a strainer.
  9. Spread a thin layer of unsalted shortening in a pan or use a cooking spray that prevents sticking and makes food easier to remove.
  10. Cook food in a closed oven without liquid.
  11. The amount left after vegetables have been trimmed and cut and before being used in recipes.
  12. Cut of meat or seafood that is split down the middle and looks like the wings of a butterfly.
  13. Cook pasta or vegetables until they are tender but still firm.
  14. Leaves stems of flowers of an aromatic plant.
  15. Refrigerate or place food in an ice bath until it is cold.
  16. Add air into a mixture by beating it vigorously, making it light and fluffy.
  17. Food cooks over, but not directly in boiling liquid.
  18. Put dry ingredients, such as flour, through a sifter to remove lumps and give it a smoother consistency.
  19. Beat together ingredients, such as shortening and sugar until soft and creamy.
  20. 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
  21. cut off a very thin layer of vegetable or fruit peel.
  22. A hot water bath used to hold hot food and keep it at a safe temperature.
  23. Measurements based on multiples of 10
  24. Moisten food during cooking with pan drippings sauce or other liquid
  25. Food is prepared and cooked without added liquid with or without fat if cooking meat used for tender cuts of meat.
  26. Cooks food in a liquid that has reached the boiling point.
  27. Cook food briefly until the surface turns brown, sometimes in a skillet using hot fat, in the oven or in a broiler.
  28. Cook food quickly in a small amount of fat or oil over high heat while constantly stirring sometimes done in a wok.
  29. Techniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.
  30. A very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.
  31. Cooks food rapidly in a small amount of fat over relatively high heat.
  32. Desired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.
  33. Cooks food by using a combination of steam and a liquid bath.
  34. Uses liquid or steam to cook food if cooking meat used for less tender cuts.
  35. The amount of product before it has been trimmed and cut and before being used in recipes.
  36. food is completely submerged in a liquid that is kept below the boiling point at about 185 degrees. This is for less tender items.
  37. The amount of space an ingredient takes up.
  38. Coat food with a dry ingredient such as flour or bread crumbs.
  39. 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.
  40. Decorate a food or dish with a small colorful food such as parsley or a lemon slice.
  41. Uses both dry and moist heat.
  42. Cook an item usually vegetable sin a small amount of fat in a covered pan until it soften and releases moisture.
  43. A rapid cooking method that uses high heat from a source located above the food.
  44. The most commonly used system of measurement in the US.
  45. The bark, roots, seeds buds or berries of an aromatic plant.
  46. The number of servings or amount the recipe makes.
  47. Gentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.
  48. Marinating food to give it added moisture. Usually done by adding fat to the exterior of meat.
  49. Process of assembling all ingredients and equipment necessary for the preparation of a recipe.
  50. Removing the mild solids from milk.
  51. Brown the sugar using heat. The sugar may be a natural part of a food such as onions.
  52. A list of food items showing the expected or average, shrinkage from AP amount to EP amount.
  53. Coated with batter or breading and then cooked in an oil over less intense heat.
  54. 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.
  55. Thoroughly mix food using a vigorous over and over motion.
  56. Institutional recipes must follow a format that is clear to anyone who uses them.