Culinary Terms Quiz

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Aldente
Pasta is cooked to the right amount of tenderness
Beat
mix fast, usually with an electric mixer
Whip
to mix, so to add air to a product
Fold
to gently mix ingredients together often in a figure 8 motion, very soft
Bake
to cook in a oven
Cream
to blend ingredients so they are undistinguished from one another
Fry
to cook food submerged in hot fat
Alternate
to add part of dry mixture then part of liquid mixture, mixing in between until all ingredients are mixed together
Blend
to mix usually with a spoon in a round and round motion
Boil
cook in liquid so that bubbles break and steam forms
Chop
to cut in small pieces
Combine
to mix ingredients listed
Cut in
to mix fat products evenly into dry ingredients using a cutting motion
Dissolve
to make a dry substance pass into a solution
Garnish
Added arrangement that enhances a meal presentation
Grate
to obtain fine particles by rubbing food over a rough surface
Broil
to cook under open flame or high heat temperature
Knead
to word dough with hands to distribute ingredients: push,fold,turn
Mince
to cut into very fine pieces
Pare
to remove outer skin or covering
Preheat
to bring oven up to correct cooking temperature
Saute
to cook in a skillet with a small amount of fat
Scald
to cook milk just below the boiling point
Simmer
to cook liquid over a low setting, lazy bubbles form on the side of the pan
Test for doneness
a clean toothpick placed in the center of product
Dry Measuring Cups
used to measure sugar,flour,grains, or rice fill product to the top and level off
Liquid Measuring Cups
used to measure thing you pour, has a lip at the top to prevent spillage
Teaspoon
t, tea, tsp, ts
Tablespoon
T, TB, TBL,TBS, Table
Convection oven
dry heat circulated in a oven my a blower cooking products more evenly and quicker
Conventional Oven
dry heat cooking method, heat comes from sides top and bottom
Pinch/dash/speck
when a very, very small amount of ingredients is needed