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50 Matching questions

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