What is it?
Break
A - make or become liquefied by heat
B -to separate or cause to separate into pieces as a result of a blow, shock, or strain.
C - to open out (something) so as to extend its surface area, width, or length.
B -to separate or cause to separate into pieces as a result of a blow, shock, or strain.
make or become liquefied by heat.
A - Melt
B - Break
C - Spread
A - Melt
Spread - ______ out (something) so as to extend its surface area, width, or length.
A - open
B - close
C - blow
A - open
Layer - a sheet, quantity, or thickness of material, typically one of several, covering a surface or body.
Name 2 foods or dishes that you would layer
Pancakes
Lasagna
Tiramasu
Cake
any more?
Cooking small or thin pieces of food in a little very hot oil or fat. The frying pan is shaken constantly to stop the food from burning
A - sauteing
B - deep
C - fry braising
A - sauteing
Fry
A - to make something flat by pushing something over it
B - remove the outer covering or skin from (a fruit or vegetable).
C - cook (food) in hot fat or oil, typically in a shallow pan.
C - cook (food) in hot fat or oil, typically in a shallow pan.
To beat (cream, eggs, or other food) into a froth.
A - whip
B - saute
C - taste
A - whip
Roll out - to make something ______ by pushing something over it
A - round
B - flat
C - inflated
B - flat
Peel - to remove the outer covering or skin from (a fruit or vegetable).
Name 3 fruit and 3 vegetables that you would peel before eating or cooking
Orange Apple Kiwifruit Pineapple
Carrot Potato Beets
What 3 foods would you bake in a closed oven at a temperature between 120-240c
A - Cereal soup stew
B - Fruit vegetables milkshakes
C - Pies cakes bread
C - Pies cakes bread
Cut
A - cut (something) into pieces with repeated sharp blows of an axe or knife
B - divide into pieces with a knife or other sharp implement..
C - reduce (something, especially food) to small shreds by rubbing it on a grater.
B - divide into pieces with a knife or other sharp implement..
Cause (a liquid) to flow from a container in a steady stream.
A - slice
B - add
C - pour
C - pour
reduce (something, especially food) to small shreds by rubbing it on a _______.
A - container
B - grater
C - something
B - grater
Slice a thin, broad piece of food, such as ________ cut from a larger portion. cut (something, especially food) into slices.
Name a food, dish or food group that you would slice.
fruit, bread, meat, or cake
Food is placed on a container and cooked in the steam from boiling water in a covered pan or steamer.
Name the cooking method
steaming
Pinch
A - cook or be cooked by immersing in boiling water or stock.
B - grip (something, typically someone's flesh) tightly and sharply between finger and thumb.
C - the vapor into which water is converted when heated, forming a white mist of minute water droplets in the air.
B - grip (something, typically someone's flesh) tightly and sharply between finger and thumb.
(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor. (with reference to food) cook or be cooked by immersing in boiling water or stock.
A - barbecue
B - boil
C - steam
Steam - the vapor into which ______ is converted when heated, forming a white mist of minute _____ droplets in the air.
A - air
B - dirt
C - water
barbecue - to cook on a barbecue.
roast - to cook by prolonged exposure to heat in an oven or over a fire.
Name 3 dishes for each cooking method
Any meat
Any vegetable
After frying, alcohol is added to the food in the frying pan and set on fire. This gives added flavour to the food
Flambeing
stir
A - find out how heavy (someone or something) is, typically using scales.
B - move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
C - cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
B - move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
Find out how heavy (someone or something) is, typically using scales
weigh
Simmering - Like boiling, but the liquid is kept just below boiling point in an _________ pot.
uncovered
Sauteing - Cooking small or thin pieces of food in a little very hot oil or fat. The frying pan is shaken constantly to stop the food from burning
Name 3 ingredients you would saute for a ragu sauce
A - garlic leek chips
B - carrot apple orange
C - celery carrot and onion
C - celery carrot and onion
What is the difference between broiling and grilling?
Cooking food like steak or fish, over or under open heat
Name an example of each cooking method
under the oven grill, or on a barbecue or hot plate