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50 Matching questions
- To Decorate a Food Or a Dish
- To Cut Into Very Small Cubes
- To Allow food To Stand In sauce
- To Cut Into Pieces
- To Cooking Gently In Liquid Just Below The Boiling Point
- to coat Foof With Syrup or jelly and then heat or chill
- To Place In The Refrigerator Until cold
- To Cook In Liquid That Is Bubbling and Steaming
- To Beat Vigorously
- To cut Into Small , Even Sided Pieces
- To Spread The Surface Of Food With Butter, Oil , Egg,etc. Using a Pastry Brush
- To Fasten Meat With Pins To hold Desired Shape While Cooking
- To combine 2 Or More Ingredients
- To Cook In Hot Fat
- To Even Off The Measurement Of an Ingreduent With A Straight Edge
- To Add Water To A Concentrated Food To Restore To Its Natural State
- To Heat Sugar Or Food Containg Sugar Until A Syrup Of Brown Color and Caramel Flavor Develops
- To let Stand In Room Temp Until It Dosent feel Warm
- To Separate The Food Into Tiny Pieces By Rubbing In a Grater
- To Brown By Direct Heat
- an Ingredent That Makes A Product Rise as Yeast Or Baiking Powder
- To Make A Mixture Soft and smooth
- to Brown quickly Wityh Intense Heat
- To Cool Food In A Basket Inside a Covered pan with a Small Amount Of Boiling Water
- To cut Liquid Until Partly Cooked
- To Put Dry Ingredients Through A Strainer
- To Spoon Pan Drippings , water Or Sauce Over A Food While Roasting
- To Cut Or Chop Into Very fine Pieces
- To Cook In A Small amount Of Hot Fat
- To Cook In A Small Amount Of water In A covered Container
- a mixture Of a flour , Liquid , And Other Ingredients Thin Enough To Drop From Spoon
- To Mix Ingredients without Massing Or Crushing
- To Remove excess Water By Using A Strainer
- To Cut Of The Outer Covering
- to coat with a utensil lightly with fat , oil or butter to prevent sticking
- To add Salt ,Pepper Or Other Ingredients To make The Food Taste Better
- To cause A Dry substance To Pass Into A Liquid
- To Cook In The Oven by Dry Heat
- To Destroy Microorganism
- To Sprinkle Food With Flour Then Remove Excess
- To Remove The Cented seed section Of Fruit
- To Coat Food With Fine Bread Crumbs , flour Before Cooking
- To Press Dough With Palms Of Your Hands - To Incorporate Air
- To Cut narrow Grooves Or Gashes In Food
- To Cook Slowly In a Small quantity of a Liquid To a Long Time
- To mix In circular Motion, Using Spoon Or a Fork
- To change Solid Food To Liquid By Heating
- To Flatten To Desired Thickness by Using a Rolling Pin
- To Heat Oven to its Desired Temp Before Putting Food
- To Cut Into Small Pieces
- a Braise
- b Glaze
- c stir
- d Parboil
- e Grease
- f Skewer
- g Stew
- h Score
- i sterilize
- j Roll
- k Whip
- l Reconstitute
- m Mince
- n Steam
- o Caramelize
- p Level
- q Pare Or Peel
- r Simmer
- s Pan fry Or saute
- t Toss
- u core
- v Bake Or Roast
- w fry
- x Toast
- y chop
- z cool
- aa Grate
- ab Sift
- ac Season
- ad Leaving agent
- ae Knead
- af Slice , shred, Or Julienne
- ag Cream
- ah Preheat
- ai Cube
- aj Mix
- ak Baste
- al Dice
- am Drain
- an Dissolve
- ao Batter
- ap Melt
- aq Sear
- ar Garnish
- as Chill
- at Brush
- au Marinate
- av Bread
- aw Flour
- ax boil