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30 Cards in this Set
- Front
- Back
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To roast or cook slowly, basting with a highly seasoned sauce.
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BBQ
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To make a mixture smooth by using a fast regular circular and lifting motion which incorporates air into a product.
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BEAT
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To break lightly into small pieces.
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FLAKES
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To cut food into irregular small pieces.
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CHOP
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To cut into small cubes or pieces.
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DICE
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To cut any food into square-shaped pieces.
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CUBE
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A glossy coat given to foods, as by covering with a sauce or by adding a sugary syruo, icing, ect.
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GLAZE
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A tough elastic protein that give dough its stregth and ability to retain gas.
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GLUTEN
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To rub food on a grater and thus break it into tiny pieces.
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GRATE
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To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid is added.
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GRILL
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To cut or chop into very small pieces.
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MINCED
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To remove the outer layer of skin of a vegetable or fruit, etc.
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PEEL
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To restore to liquid state by adding water. Also to reheat frozen prepared foods.
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RECONSTITUTE
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To soak, cook, or use other procedures with dehydrated foods to restore water lost during drying.
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REHYDRATE
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To heat a liquid over hot watser or direct heat toa temperature just below the boiling point.
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SCALD
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______ is a French word for a mixture of flour and fat, cooked to eliminate the raw,
uncooked taste of flour. |
ROUX
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To cut or tear into thin strips or pieces using a knife or a shredder attachment.
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SHRED.
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To put dry ingredients through a sieve.
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SIFT
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A lump-free mixture made by whipping cornstarch or flour into cold water or
other liquids |
SLURRY
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To simmer in enough liquid to cover solid foods.
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STEW
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To mix two or more ingredients with a circular motion.
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STIR
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To remove from freezer and place under refrigeration for a period of time
sufficient to facilitate separation and handling of frozen product. Internal temperature of the food should be approximately 26° F. to 28° F. |
TEMPER
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To remove from freezer and place under refrigeration approximately 18-48
hours. Internal temperature should be above 30° F. |
THAW
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The liquid brushed on the surface of unbaked pies or turnovers to give a golden
brown color to the crust or on the surface of proofed breads and rolls before baking and on baked bread and rolls to give a shine to the crust. |
BRUSH
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To beat rapidly with wire whip to increase volume by incorporating air.
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WHIP
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HOW MANY CUPS OR FLUID OZ. ARE THERE IN 1-NO. 12 SCOOPS?
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1/4 CUPS OR 2FLUID OZ.
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HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 10 SCOOPS?
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1/3 CUPS OR 2 2/3 FLUID OZ
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HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 8 SCOOPS?
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3/8 CUPS OR 3 FLUID OZ
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HOW MANY CUPS OR FLUID OZ ARE THERE IN 1-NO. 6 SCOOPS?
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1/2 CUPS OR 4 FLUID OZ
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HOW MANY CUPS OR FLUID OZ ARE THERE IN 1 SIZE NO.3 LADLE?
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1 CUP OR 8 FLUID OZ
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