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37 Multiple choice questions

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

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

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

  4. To combine two or more ingredients together.

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

  6. Cooking food uncovered without added liquid or fat.

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

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

  9. To remove the center of a fruit.

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

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

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

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

  14. 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.

  15. 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.

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

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

  18. To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.

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

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

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

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

  23. To decorate or embellish a food.

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

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

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

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

  28. To cook in a small amount of fat.

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

  30. 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.

  31. To transfer heat through waves of energy.

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

  33. Cooking food in oil or grease.

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

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

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

  37. To transfer heat by direct contact.