Questions and Answers
What does the term 'Chop' mean?
What does it mean to 'Mince' food?
To cut food into very fine, uneven pieces.
What is the definition of 'Cube' in cooking?
To cut food into small, equal size squares about ½ inch in size.
Define 'Dice' in culinary terms.
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What does it mean to 'Grate' food?
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What does 'Shred' refer to in cooking?
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What does it mean to 'Pare'?
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What is the definition of 'Peel' in cooking?
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What does it mean to 'Score' food?
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What is the purpose of 'Baste' in cooking?
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Define 'Freeze'.
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What does 'Defrost' or 'Thaw' mean?
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What is the meaning of 'Dissolve' in cooking?
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What does it mean to 'Drain' food?
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What does 'Strain' refer to?
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What does it mean to 'Dust' food?
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Define 'Flour/Dredge/Coat'.
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What does 'Grease' refer to in cooking?
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What does it mean to 'Marinate' food?
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Define 'Tenderize' in culinary terms.
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What does it mean to 'Melt'?
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What does it mean to 'Soak' food?
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What does 'Season' mean?
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What does 'Vent' mean in cooking?
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Define 'Beat' in cooking.
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What does 'Blend' refer to?
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What is the meaning of 'Combine'?
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What does 'Cream' mean?
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What does 'Cut in' refer to?
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Define 'Fold in'.
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What does 'Knead' mean?
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What does it mean to 'Mix' ingredients?
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What does 'Sift' refer to?
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What does 'Stir' mean?
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What does 'Toss' refer to in cooking?
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What does 'Whip' mean?
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What does 'Bake' mean?
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Define 'Broil'.
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What does 'Grill' mean in cooking?
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What does 'Roast' refer to?
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What does 'Barbeque' mean?
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What does 'Boil' mean?
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Define 'Braise'.
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What does 'Microwave' mean in cooking?
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What does 'Simmer' mean?
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What does 'Steam' refer to?
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What does 'Deep-fry' mean?
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What does 'Fry' refer to in cooking?
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What does 'Sauté' mean?
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Define 'Stir-fry'.
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What does 'Preheat' mean?
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Study Notes
Cutting Terms
- Chop: Cut food into small, uneven pieces using a French or Chef's knife.
- Mince: Cut food into very fine, uneven pieces with a French or Chef's knife.
- Cube: Cut food into small, equal-sized squares measuring about ½ inch.
- Dice: Cut food into small, equal-sized squares, typically ¼ to 1/8 inch; requires a French or Chef's knife and cutting board.
- Grate: Reduce food into small pieces by rubbing against a grater.
- Shred: Cut or break food into long, thin strips using a knife, fork, or grater.
- Pare: Remove the stem and thin layer of peel from fruits or vegetables with a paring knife or peeler.
- Peel: Remove outer skin by stripping or using a knife.
Cooking Techniques
- Score: Make small, straight cuts in the surface of food, often for tenderizing meat or enhancing flavor absorption.
- Slice: Cut food into large, thick, or thin flat pieces using a slicing knife.
- Baste: Pour or spoon pan juices or sauces over food while cooking to maintain moisture and add flavor.
- Freeze: Lower food's temperature to below freezing by placing it in a freezer.
- Defrost/Thaw: Expose frozen food to warmth to return it to a non-frozen state.
- Dissolve: Turn solid food into part of a liquid by mixing.
- Drain: Remove liquid from food by pouring off or using a colander.
- Strain: Separate solids from liquids using a strainer or sieve.
Preparation Methods
- Dust: Lightly sprinkle food surfaces with flour, sugar, or crumbs.
- Flour/Dredge/Coat: Sprinkle or coat food with flour.
- Grease: Rub fat on food or cooking utensils.
- Marinate: Soak food in a seasoned cold liquid, often containing an acid for flavor or tenderness.
- Tenderize: Make food easier to chew by breaking down connective tissue or fibers.
- Melt: Transform solid food into liquid by applying heat.
- Soak: Immerse food in a liquid to wet, soften, dissolve, or clean.
- Season: Add herbs, spices, or other ingredients to enhance flavor.
Additional Cooking Techniques
- Vent: Leave an opening in food covering to allow steam to escape.
- Beat: Thoroughly mix ingredients and incorporate air using a whisk or mixer.
- Blend: Stir or mix ingredients until smooth and combined.
- Combine: Blend two or more ingredients together.
- Cream: Beat solid fat and sugar until smooth and light.
- Cut in: Mix flour and solid fat into small pieces using a pastry blender or forks.
- Fold in: Gently mix a delicate mixture into a heavier one to keep it light.
- Knead: Work dough with hands to achieve a smooth and elastic texture.
Mixing and Cooking Methods
- Mix: Combine ingredients into one mass by stirring or beating.
- Sift: Reduce dry ingredients to finer particles or combine them by passing through a sieve.
- Stir: Mix ingredients using a spoon or whisk with circular motions.
- Toss: Lightly mix ingredients by tumbling them with tongs or a spoon.
- Whip: Beat vigorously to incorporate air and create a light, fluffy texture.
Cooking Techniques Overview
- Bake: Cook using dry, hot air in an oven.
- Broil: Cook uncovered under direct heat.
- Grill: Broil over hot coals or on a griddle.
- Roast: Cook meat or poultry in an oven using dry heat.
- Barbeque: Roast slowly over coals while basting with sauce.
- Boil: Cook food in bubbling liquid at 212°F.
- Braise: Cook large meat pieces slowly in a small amount of hot liquid in a covered pan.
- Microwave: Cook food quickly in a microwave oven.
- Simmer: Cook just below boiling point in liquid.
- Steam: Cook food using vapor from boiling liquid, usually with a steamer.
- Deep-fry: Immersion of food in hot fat for cooking.
- Fry: Cook with a small amount of hot fat.
- Sauté: Lightly brown food in hot fat, preserving texture and moisture.
- Stir-fry: Quickly cook small food pieces over high heat while stirring constantly.
- Preheat: Activate an appliance to desired temperature before cooking.
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Description
Explore essential cooking terms with this flashcard quiz. Learn the meanings and techniques associated with various cutting methods like chopping, mincing, cubing, and dicing. Perfect for culinary students and cooking enthusiasts alike!