18 Questions
What does 'dredge' mean in cooking terminology?
Coating solid food with a dry ingredient by sprinkling, dipping, or rolling it
Which term refers to adding beaten egg whites or whipped cream to a mixture without losing their texture?
Fold
What does 'julienne' mean in cooking?
Cutting into thin, match-like strips
When you 'pare' something in cooking, what are you doing?
Cutting off the outer skin or rind with a knife
What does 'cream' mean in culinary terms?
Rubbing, mashing, or working shortening against the side of a bowl until smooth and creamy
What is the meaning of 'mince' in cooking?
Cutting or chopping into tiny pieces
What does 'flake' mean in culinary terms?
Separate fish into small pieces
When you 'cube' something in cooking, what are you doing?
Cutting into small, uniform pieces
What is the meaning of 'marinate' in culinary terminology?
Let food stand in French dressing or an oil acid mixture to add flavor
In cooking, what does 'grate' refer to?
Rubbing food through a sieve to make a smooth mixture
What does 'chop' mean in culinary terms?
Cut into small, even pieces
When you 'dice' something in cooking, what are you doing?
Cutting into small pieces of uniform size and shapes
What does it mean to 'flake' food in cooking terminology?
Separate fish into small pieces
In culinary terms, what does 'marinate' mean?
Let food stand in French dressing to add flavor
When you 'chop' food in cooking, what are you doing?
Cut into small, uneven pieces
What is the meaning of 'cube' in culinary terms?
Cut into small pieces of uniform size and shapes
If you were to 'grate' food in cooking, what would you be doing?
Cut into fine pieces by rubbing against a grater
What does it mean to 'fold' in cooking terminology?
Add beaten egg whites or whipped cream to a mixture without losing texture
Study Notes
Cooking Techniques
- Beat: mix ingredients to make smooth and light by lifting over and over.
- Blend: mix two or more ingredients until one ingredient cannot be distinguished from the other.
- Break: break into pieces.
Cutting Techniques
- Chop: cut into small, uneven pieces.
- Cube: cut into pieces of uniform size and shape, first lengthwise then crosswise.
- Dice: cut into small pieces of uniform size and shape, first lengthwise then crosswise.
- Flake: separate fish into small pieces.
- Grate: cut into fine pieces by rubbing against a grater in circular or back and forth motion.
- Julienne: cut into thin, match-like strips.
- Mince: cut or chop into tiny pieces.
- Pare: cut off the outer skin or rind with a knife.
- Peel: pull off the outer skin or rind.
Mixing Techniques
- Cream: rub, mash, or work shortening against the side of a bowl with the back of a spoon until smooth and creamy.
- Cut in: combine shortening and dry ingredients when making biscuits or pastries.
- Fold: add beaten egg whites or whipped cream to a mixture without losing what has been beaten into them.
Preparation Techniques
- Dredge: coat solid food with a dry ingredient such as flour, bread crumbs, or sugar by sprinkling, dipping, or rolling.
- Marinate: let food stand in French dressing or an oil acid mixture to add flavor.
- Mash: press food from small pieces into a pulp with an up and down or beating action of a fork.
- Puree: rub food through a sieve to make a smooth semi-liquid mixture for use in soups or sauces or as food for babies.
Test your knowledge of cooking techniques by matching each definition with the correct term. From beating to cubing, can you identify the culinary terms for different food preparation methods?
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