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50 True/False questions

  1. DiceTo Cut Into Very Small Cubes

          

  2. MeltTo change Solid Food To Liquid By Heating

          

  3. Grateto coat Foof With Syrup or jelly and then heat or chill

          

  4. SiftTo change Solid Food To Liquid By Heating

          

  5. DissolveTo Cut Into Very Small Cubes

          

  6. GreaseTo Separate The Food Into Tiny Pieces By Rubbing In a Grater

          

  7. SimmerTo Cooking Gently In Liquid Just Below The Boiling Point

          

  8. BatterTo Spoon Pan Drippings , water Or Sauce Over A Food While Roasting

          

  9. PreheatTo Make A Mixture Soft and smooth

          

  10. TossTo Brown By Direct Heat

          

  11. SearTo mix In circular Motion, Using Spoon Or a Fork

          

  12. Slice , shred, Or JulienneTo Cut Into Pieces

          

  13. Levelto Brown quickly Wityh Intense Heat

          

  14. BreadTo Press Dough With Palms Of Your Hands - To Incorporate Air

          

  15. Pan fry Or sauteTo Cook In A Small amount Of Hot Fat

          

  16. coreTo Cut narrow Grooves Or Gashes In Food

          

  17. CaramelizeTo Heat Sugar Or Food Containg Sugar Until A Syrup Of Brown Color and Caramel Flavor Develops

          

  18. SteamTo Cool Food In A Basket Inside a Covered pan with a Small Amount Of Boiling Water

          

  19. ScoreTo Cut narrow Grooves Or Gashes In Food

          

  20. stirTo Cook Slowly In a Small quantity of a Liquid To a Long Time

          

  21. CubeTo cut Into Small , Even Sided Pieces

          

  22. FlourTo Sprinkle Food With Flour Then Remove Excess

          

  23. boilTo Cook In Liquid That Is Bubbling and Steaming

          

  24. BraiseTo Cook In A Small Amount Of water In A covered Container

          

  25. StewTo Cook Slowly In a Small quantity of a Liquid To a Long Time

          

  26. Leaving agentTo Allow food To Stand In sauce

          

  27. RollTo let Stand In Room Temp Until It Dosent feel Warm

          

  28. Glazeto coat with a utensil lightly with fat , oil or butter to prevent sticking

          

  29. ParboilTo cut Liquid Until Partly Cooked

          

  30. MixTo Put Dry Ingredients Through A Strainer

          

  31. GarnishTo Spread The Surface Of Food With Butter, Oil , Egg,etc. Using a Pastry Brush

          

  32. BrushTo Cook In A Small Amount Of water In A covered Container

          

  33. sterilizeTo Destroy Microorganism

          

  34. CreamTo Make A Mixture Soft and smooth

          

  35. coolTo let Stand In Room Temp Until It Dosent feel Warm

          

  36. MarinateTo Cut Or Chop Into Very fine Pieces

          

  37. Bastea mixture Of a flour , Liquid , And Other Ingredients Thin Enough To Drop From Spoon

          

  38. ToastTo Mix Ingredients without Massing Or Crushing

          

  39. Seasonto Brown quickly Wityh Intense Heat

          

  40. Bake Or RoastTo Cut Of The Outer Covering

          

  41. DrainTo Cook In A Small Amount Of water In A covered Container

          

  42. WhipTo Beat Vigorously

          

  43. ReconstituteTo Add Water To A Concentrated Food To Restore To Its Natural State

          

  44. Skewerto Brown quickly Wityh Intense Heat

          

  45. Pare Or PeelTo Cook In The Oven by Dry Heat

          

  46. chopTo let Stand In Room Temp Until It Dosent feel Warm

          

  47. MinceTo combine 2 Or More Ingredients

          

  48. ChillTo Flatten To Desired Thickness by Using a Rolling Pin

          

  49. KneadTo Coat Food With Fine Bread Crumbs , flour Before Cooking

          

  50. fryTo combine 2 Or More Ingredients