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Cutting
Baking
Stirring
Preparation
Food Tech.
100
To cut into small pieces.
What is Chop?
100
To cook on a rack or spit over hot coals or some other source of direct heat.
What is BBQ?
100
To mix ingredients together with a circular motions using a spoon, whick, or rotary or electric mixer.
What is Beat?
100
To remove the outer layer.
What is Peel?
100
To cook food in a small amount of hot fat.
What is Saute?
200
To cut into small squares of equal sizes.
What is Cube?
200
to cook in a liquid at 212 degrees F (100 degrees C)
What is Boil?
200
To stir ingredients until they are thoroughly combined.
What is Blend?
200
To soak meat in a solution containing an acid, that helps tenderize the meat.
What is Marinate?
200
To remove one part from another, as the yolk from the white of an egg.
What is Separate?
300
to cut into very small cubes of even size.
What is Dice?
300
To cook uncovered under a direct source of heat.
What is Broil?
300
To mix or blend two or more ingredients.
What is Combine?
300
To remove liquid from a food product.
What is Drain?
300
to make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks.
What is Thicken?
400
To cut or break into thin pieces.
What is Shred?
400
to cook in a largeamount of hot FAT.
What is Deep-Fry?
400
To soften solid fats, often by adding a second ingredient, such as sugar using a spoon or electric mixer.
What is Cream?
400
To coat with dry bread or cracker crumbs.
What is Bread?
400
To change from a solid to a liquid through the application of heat.
What is Melt?
500
To cut food into thin, stick-sized strips.
What is Julienne?
500
To cook uncovered in the oven with dry heat.
What is Roast?
500
To incorporate a delicate mixture into a thicker mixture with a flexible spatula so the finished product remains light.
What is Fold?
500
To remove bones from fowl or meat.
What is Bone?
500
to prepare fowl for cooking by binding the wings and legs.
What is Truss?