NAME

Question types


Start with


Question limit

of 50 available terms

Print test

50 Multiple choice questions

  1. to coat food with fine bread crumbs, flour before cooking
  2. to cook in the oven by dry heat
  3. to decorate a food or a dish
  4. to remove center seed section of fruit
  5. to put dry ingredients through a strainer
  6. to even off the measurment of an ingredient with a straight edge
  7. to cook in a small amount of water in a covered container
  8. to cut off the outer covering
  9. to brown by direct heat
  10. to cut into small pieces
  11. to change solid food to liquid by heat
  12. to cook food in a basket inside a covered pan with a small amount of boiling water
  13. to add salt, pepper or other ingredients that make the food taste better
  14. to cut or chop into very fine pieces
  15. to remove excess water by using a straineer
  16. to spoon pan drippings, water, or sauce over a food while roasting it
  17. to separate the food into tiny pieces by rubbing in on a grater
  18. to cut narrow grooves or gashes in food
  19. to cut into small, even sided pieces
  20. to cook in a small amount of hot fat
  21. flatten to desired thickness by using rolling pin
  22. an ingredient that makes a product rise as yeast or baking powder
  23. to cook in hot fat
  24. a mixture of flour, liquids, and other ingredients thin enough to drop from a spoon
  25. to heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops
  26. to add water to a concentrated food to restore it to its natural state
  27. to destroy microorganisms
  28. to cut into thin pieces
  29. to cut in a liquid until partly cooked
  30. to allow food to stand in a sauce
  31. to cause a dry substance to pass into a liquid
  32. to brown quickly with intense heat
  33. to place in the refrigerator until cold
  34. to fasten meat with pins to hold desired shape while cooking
  35. to cut into very small cubes
  36. to mix with a circular motion, using a spoon or fork
  37. to coat a food with syrup or jelly and then heat or chill
  38. to combine 2 or more ingredients
  39. to heat an oven to desired temp before putting in food
  40. to coat a utensil lightly with fat, oil or butter to prevent sticking
  41. to cooking gently in liquid just below the boiling point
  42. to spread the suface of face of food with butter, oil, egg, etc. using a pastry brush
  43. to beat vigorously
  44. to sprinkle food with flour and then remove excess
  45. to press dough with the palms of your hands- to incorporate air
  46. to make a mixturesoft and smooth
  47. to cook in liquid that is bubbling and steaming
  48. to mix ingredients lightly without mashing or crushing
  49. to cook slowly in a small quantity of liquid to a long time
  50. to let stand at room temperature until it doesn't feel warm