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50 True/False questions

  1. chopto beat vigorously

          

  2. stewto mix with a circular motion, using a spoon or fork

          

  3. whipto mix with a circular motion, using a spoon or fork

          

  4. greaseto separate the food into tiny pieces by rubbing in on a grater

          

  5. rollflatten to desired thickness by using rolling pin

          

  6. seasonto add salt, pepper or other ingredients that make the food taste better

          

  7. toastto brown by direct heat

          

  8. dissolveto cause a dry substance to pass into a liquid

          

  9. kneadto press dough with the palms of your hands- to incorporate air

          

  10. marinateto separate the food into tiny pieces by rubbing in on a grater

          

  11. sterilizeto destroy microorganisms

          

  12. minceto cut or chop into very fine pieces

          

  13. brushto spread the suface of face of food with butter, oil, egg, etc. using a pastry brush

          

  14. steamto cook food in a basket inside a covered pan with a small amount of boiling water

          

  15. tossto mix ingredients lightly without mashing or crushing

          

  16. caramelizeto cook in a small amount of water in a covered container

          

  17. diceto cut into very small cubes

          

  18. parboilto cut in a liquid until partly cooked

          

  19. searto mix with a circular motion, using a spoon or fork

          

  20. chillto place in the refrigerator until cold

          

  21. coreto remove center seed section of fruit

          

  22. glazeto separate the food into tiny pieces by rubbing in on a grater

          

  23. siftto put dry ingredients through a strainer

          

  24. bake or roastto cut off the outer covering

          

  25. cubeto remove center seed section of fruit

          

  26. slice,shred, or julienneto cut into thin pieces

          

  27. garnishingto spread the suface of face of food with butter, oil, egg, etc. using a pastry brush

          

  28. mixto cook in liquid that is bubbling and steaming

          

  29. levelto even off the measurment of an ingredient with a straight edge

          

  30. simmerto cooking gently in liquid just below the boiling point

          

  31. boilflatten to desired thickness by using rolling pin

          

  32. scoreto remove center seed section of fruit

          

  33. fryto cook in hot fat

          

  34. breadto coat food with fine bread crumbs, flour before cooking

          

  35. preheatto coat food with fine bread crumbs, flour before cooking

          

  36. braiseto cook in a small amount of water in a covered container

          

  37. drainto remove excess water by using a straineer

          

  38. leavening agentan ingredient that makes a product rise as yeast or baking powder

          

  39. reconstituteto mix with a circular motion, using a spoon or fork

          

  40. pare or peelto cut off the outer covering

          

  41. creamto make a mixturesoft and smooth

          

  42. stirto mix with a circular motion, using a spoon or fork

          

  43. skewerto fasten meat with pins to hold desired shape while cooking

          

  44. grateto separate the food into tiny pieces by rubbing in on a grater

          

  45. meltto change solid food to liquid by heat

          

  46. pan-fry or sauteto cook in a small amount of hot fat

          

  47. flourto sprinkle food with flour and then remove excess

          

  48. battera mixture of flour, liquids, and other ingredients thin enough to drop from a spoon

          

  49. coolflatten to desired thickness by using rolling pin

          

  50. basteto spoon pan drippings, water, or sauce over a food while roasting it