Cooking Techniques Definitions
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Questions and Answers

What does 'dredge' mean in cooking terminology?

  • Pressing food into a pulp with an up and down or beating action of a fork
  • Mixing two or more ingredients until one cannot be distinguished from the other
  • Coating solid food with a dry ingredient by sprinkling, dipping, or rolling it (correct)
  • Cutting into small, uneven pieces
  • Which term refers to adding beaten egg whites or whipped cream to a mixture without losing their texture?

  • Flake
  • Mince
  • Cube
  • Fold (correct)
  • What does 'julienne' mean in cooking?

  • Rubbing food through a sieve to make a smooth semi-liquid mixture
  • Cutting into thin, match-like strips (correct)
  • Cutting into pieces of uniform size and shapes
  • Separating fish into small pieces
  • When you 'pare' something in cooking, what are you doing?

    <p>Cutting off the outer skin or rind with a knife</p> Signup and view all the answers

    What does 'cream' mean in culinary terms?

    <p>Rubbing, mashing, or working shortening against the side of a bowl until smooth and creamy</p> Signup and view all the answers

    What is the meaning of 'mince' in cooking?

    <p>Cutting or chopping into tiny pieces</p> Signup and view all the answers

    What does 'flake' mean in culinary terms?

    <p>Separate fish into small pieces</p> Signup and view all the answers

    When you 'cube' something in cooking, what are you doing?

    <p>Cutting into small, uniform pieces</p> Signup and view all the answers

    What is the meaning of 'marinate' in culinary terminology?

    <p>Let food stand in French dressing or an oil acid mixture to add flavor</p> Signup and view all the answers

    In cooking, what does 'grate' refer to?

    <p>Rubbing food through a sieve to make a smooth mixture</p> Signup and view all the answers

    What does 'chop' mean in culinary terms?

    <p>Cut into small, even pieces</p> Signup and view all the answers

    When you 'dice' something in cooking, what are you doing?

    <p>Cutting into small pieces of uniform size and shapes</p> Signup and view all the answers

    What does it mean to 'flake' food in cooking terminology?

    <p>Separate fish into small pieces</p> Signup and view all the answers

    In culinary terms, what does 'marinate' mean?

    <p>Let food stand in French dressing to add flavor</p> Signup and view all the answers

    When you 'chop' food in cooking, what are you doing?

    <p>Cut into small, uneven pieces</p> Signup and view all the answers

    What is the meaning of 'cube' in culinary terms?

    <p>Cut into small pieces of uniform size and shapes</p> Signup and view all the answers

    If you were to 'grate' food in cooking, what would you be doing?

    <p>Cut into fine pieces by rubbing against a grater</p> Signup and view all the answers

    What does it mean to 'fold' in cooking terminology?

    <p>Add beaten egg whites or whipped cream to a mixture without losing texture</p> Signup and view all the answers

    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.

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    Description

    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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