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Terminology 1
Terminology 2
Terminology 3
Parts of a Recipe
Measurements
100
cutting meat or other foods into very tiny pieces
What is to Mince
100
sprinkle food with dry ingredients
What is to dust
100
yeast and sugar create this gas
What is carbon dioxide
100
where all materials that are needed are listed
What is ingredient list
100
how many teaspoons are in a tablespoon
What is 3 teaspoons
200
cooking food in dry heat
What is to bake
200
to cook in fat
What is to fry
200
removing skin from fruits and vegetables
What is to peel
200
how much the recipe makes
What is servings or yield
200
how many tablespoons are in a cup
What is 16 tablespoons
300
mixing fat and sugar together in baking
What is to cream
300
to cook on open flame
What is to grill
300
to brown food in a small amount of fat
What is to saute
300
tells you how to make the food
What are cooking directions
300
how many quarts are in a gallon
What is 4 quarts
400
a cooking method that used both dry and moist cooking methods
What is to braise
400
pack and level in dry measuring cup
how to measure brown sugar
400
to cut food into (small, medium, or large) cubes
to dice
400
when someone is baking, you _______ ___ ____ to a certain temperature
What is to preheat the oven
400
how many cups are in a pint
What is 2 cups
500
when water is heated to a temperature when bubbles rise to the surface
What is to boil
500
rubbing ingredients on a grater
What is to grate
500
A thin 1/8 by 1/8 by 2 inches style of cut
What is a Julienne knife cut
500
this tells you what you're making
What is recipe name
500
how many teaspoons are in a cup
What is 48 teaspoons