DEFINITIONS
Which area of the recipe card describes how the ingredients will be combined?
Method
Cooking by direct exposure to heat?
Broil
Cutting into small cubes or pieces?
Dice
Cooking in hot fat?
Fry
Glossy coat given to foods as by covering with a sauce or by adding a sugary syrup, icing, etc?
Glaze
Which term is defined as roasting or cooking with dry heat in an oven either uncovered or covered?
Bake
Chop
Coating with crumbs, flour, sugar, or corn meal?
Dredge
Decorating with small pieces of colorful food?
Garnish
Cutting or chopping into very small pieces?
mince
Which term is defined as roasting or cooking slowly and basting with a highly seasoned sauce?
Barbeque
Mixing until smooth so that the resulting mixture is softened and thoroughly blended?
Cream
Breaking lightly into small pieces?
Flake
Working dough by pressing folding and pressing firmly with palms of hands, turning between folds?
Knead
Cooking uncovered in a hot frying pan, pouring off fat as it accumulates?
Panbroil
Which term is defined as moistening food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor?
Baste
Pinching together in order to seal?
Crimp
Blending 2 or more ingredients together with a cutting and folding motion?
Fold
Tough elastic protein that gives dough its strength and ability to retain gas?
Gluten
Restoring to liquid state by adding water and also to reheat frozen prepared foods?
Reconstitute
Which term is defined as making a mixture smooth by using a fast regular circular and lifting motion which incorporates air into a product?
Beat
Term defined as browning in a small amount of fat, then to cook slowly in small amounts of liquid below the boiling point in covered utensil?
Braise
Punching a number of vertical impressions in a dough with a smooth round stick (size of a pencil) to allow expansion and permit gases to escape during baking?
Dock
Process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and alcohol, resulting in expansion of the dough?
Fermentation
Soaking, cooking, or using other products with a dehydrated foods to restore water lost during drying?
Rehydrate