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30 Cards in this Set

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