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56 True/False questions

  1. conversion factorDesired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.

          

  2. beatThoroughly mix food using a vigorous over and over motion.

          

  3. combination cookingUses both dry and moist heat.

          

  4. customary unitMeasurements based on multiples of 10

          

  5. whipAdd air into a mixture by beating it vigorously, making it light and fluffy.

          

  6. bakeCook food in a closed oven without liquid.

          

  7. brownCook food briefly until the surface turns brown, sometimes in a skillet using hot fat, in the oven or in a broiler.

          

  8. stewTechniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.

          

  9. drainRemove excess liquid by pouring it off or by placing food in a strainer.

          

  10. bardingDecorate a food or dish with a small colorful food such as parsley or a lemon slice.

          

  11. caramelizeBrown the sugar using heat. The sugar may be a natural part of a food such as onions.

          

  12. chillA very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.

          

  13. volumeGentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.

          

  14. pareCook food in a closed oven without liquid.

          

  15. conversion chartDesired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.

          

  16. edible portionRemove excess liquid by pouring it off or by placing food in a strainer.

          

  17. clarifyRemoving the mild solids from milk.

          

  18. butterflyCut of meat or seafood that is split down the middle and looks like the wings of a butterfly.

          

  19. yieldThe number of servings or amount the recipe makes.

          

  20. standardized recipeCoat food with a dry ingredient such as flour or bread crumbs.

          

  21. steamCook an item usually vegetable sin a small amount of fat in a covered pan until it soften and releases moisture.

          

  22. herbscut off a very thin layer of vegetable or fruit peel.

          

  23. dry heat cookingUses liquid or steam to cook food if cooking meat used for less tender cuts.

          

  24. spicesThe bark, roots, seeds buds or berries of an aromatic plant.

          

  25. strainRemove excess liquid by pouring it off or by placing food in a strainer.

          

  26. broilA rapid cooking method that uses high heat from a source located above the food.

          

  27. shallow poachFood is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.

          

  28. stir fryAlso called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.

          

  29. boilCooks food in a liquid that has reached the boiling point.

          

  30. garnishMarinating food to give it added moisture. Usually done by adding fat to the exterior of meat.

          

  31. as purchasedSpread a thin layer of unsalted shortening in a pan or use a cooking spray that prevents sticking and makes food easier to remove.

          

  32. preheatTurn 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

          

  33. deep fryCook food quickly in a small amount of fat or oil over high heat while constantly stirring sometimes done in a wok.

          

  34. creamFood cooks over, but not directly in boiling liquid.

          

  35. dredgeCoat food with a dry ingredient such as flour or bread crumbs.

          

  36. simmerPut dry ingredients, such as flour, through a sifter to remove lumps and give it a smoother consistency.

          

  37. grillA very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.

          

  38. Bain-marieA hot water bath used to hold hot food and keep it at a safe temperature.

          

  39. metric unitMeasurements based on multiples of 10

          

  40. greaseCoat food with a dry ingredient such as flour or bread crumbs.

          

  41. sweatThoroughly mix food using a vigorous over and over motion.

          

  42. poachCook food using indirect heat in a closed environment requires a longer cooking time than baking.

          

  43. Moist-heat cookingUses liquid or steam to cook food if cooking meat used for less tender cuts.

          

  44. egg washMixture of beaten eggs(whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat an item before baking or frying.

          

  45. mis en placeFood is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.

          

  46. basteCook food in a closed oven without liquid.

          

  47. foldGentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.

          

  48. sauteMoisten food during cooking with pan drippings sauce or other liquid

          

  49. roastCook food using indirect heat in a closed environment requires a longer cooking time than baking.

          

  50. pan fryAlso called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.

          

  51. blanchFood is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.

          

  52. scoreMake 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.

          

  53. siftTechniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.

          

  54. braiseFood 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.

          

  55. barbecueFood is basted repeatedly with sauce during grilling.

          

  56. al denteVariation 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.