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  1. To transfer heat through waves of energy.

  2. To transfer heat through the movement of molecules in air or liquid.

  3. To cover food with a "coating" that can be wet or dry.

  4. To cook in hot fat (about 360 degrees) that is deep enough for food to float, usually a minimum of 3 inches.

  5. To remove the center of a fruit.

  6. To cook below the boiling point, bubbles form slowly and break on the surface.

  7. To beat ingredients, such as butter and sugar, combining until soft and creamy.

  8. To coat food with different layers.
    1. Flour
    2. Liquid (milk and/or beaten egg)
    3. Seasoned crumbs or cornmeal

  9. To distribute solid fat in small pieces through dry ingredients using a pastry blender in a cutting motion or two knives.

  10. To cook in water or liquid in which bubbles rise continually and break on surface.

  11. To cook in fat in a pan or on a griddle over direct heat.

  12. A method of cooking food over, but not in, boiling water. Usually food is in a basket.

  13. To heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content.

  14. To cook by dry heat surrounding food, usually in an oven.

  15. To fry quickly in small amount of fat over high heat while stirring constantly.

  16. To pour liquid (sauces or pan juices) over a food as it cooks, using a baster or spoon. This adds flavor and keeps surface from drying.

  17. To cook in an uncovered frying pan over direct heat using little or no fat.

  18. To decorate or embellish a food.

  19. Cooking food uncovered without added liquid or fat.

  20. To cook in a small amount of fat.

  21. To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered doughnut

  22. To gently mix a light, fluffy mixture into a heavier one.
    How: Put the lighter ingredient on top of the heavier one, use a rubber scraper or spoon, and cut down through the mixture, across the bottom, and back up to the top.

  23. To cook food directly UNDER intense, high heat.

  24. To beat quickly and vigorously with a whisk or mixer with whisk attachment to incorporate air into a mixture making it light & fluffy.

  25. Cooking food in oil or grease.

  26. To add flavor by soaking it in a cold, seasoned liquid.

  27. To cook food on a rack OVER a heat source, usually a charcoal fire or gas flames.

  28. To work a dough with the heels of hands in a pressing and folding motion until the dough becomes smooth and elastic.

  29. To combine two or more ingredients together.

  30. To transfer heat by direct contact.

  31. To shape by hand or in a decorative mold.

  32. Cooking food in hot liquid, steam, or combination of the two.

  33. To move food around with a whisk or spoon in a circular motion, usually while food is cooking. This helps distribute heat evenly.

  34. To separate water from solid food, usually using a colander or strainer.

  35. To tumble ingredients using tongs or large spoon and fork, usually for salads with dressing.

  36. To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.

  37. To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.
  1. a Mixing Term: Beat
  2. b Cooking Method: Stir-frying
  3. c Coating Technique: Bread
  4. d Cooking Method: Broiling
  5. e Mixing Term: Fold/Fold In
  6. f Other Term (Related to Cooking Methods): Moist-Heat
  7. g Mixing Term: Whip
  8. h Other Technique: Marinate
  9. i Mixing Term: Toss
  10. j Other Term (Related to Cooking Methods): Radiation
  11. k Cooking Method: Grilling
  12. l Other Term (Related to Cooking Methods): Cooking in Fat
  13. m Coating Technique: Baste
  14. n Other Term (Related to Cooking Methods): Dry-Heat
  15. o Other Technique: Cut In
  16. p Other Technique: Garnish
  17. q Other Technique: Brown
  18. r Cooking Method: Roasting/Baking
  19. s Cooking Method: Frying
  20. t Cooking Method: Sauteing
  21. u Coating Technique: Coat
  22. v Coating Technique: Dust
  23. w Other Technique: Core
  24. x Other Technique: Knead
  25. y Cooking Method: Steaming
  26. z Other Technique: Drain
  27. aa Other Term (Related to Cooking Methods): Conduction
  28. ab Other Technique: Caramelize
  29. ac Cooking Method: Deep-Fat Frying
  30. ad Mixing Term: Mix/Blend
  31. ae Cooking Method: Simmering
  32. af Cooking Method: Pan-Broiling
  33. ag Cooking Method: Boiling
  34. ah Mixing Term: Cream
  35. ai Other Technique: Mold
  36. aj Other Term (Related to Cooking Methods): Convection
  37. ak Mixing Term: Stir