Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/50

Click to flip

50 Cards in this Set

  • Front
  • Back
To spoon pan juices over the surface of food during cooking.
Baste
To coat food with dry bread or cracker crumbs
Bread
To apply sauce with a pastry brush
Brush
To make a food cold by placing it in the refrigerator
Chill
To cover thoroughly with a liquid or dry mixture
Coat
To let food sit out until it is cool to the touch.
Cool
To place small amounts of butter or other food over the surface of food.
Dot
To remove liquid from food
Drain
To coat food by sprinkling or dipping in a dry ingredient
Dredge
To make grooves or folds in dough
Flute
To rub fat on cooking utensils
Grease
To soak meat in liquid
Marinate
To push a fist firmly into yeast dough
Punch Down
To turn food 1/4 in the microwave
Rotate
To pat through sieve to reduce to finer particles
Sift
To cut into small pieces
Chop
To remove center of fruit
Core
To cut into small squares of equal size
Cube
To cut into very small squares of equal size
Dice
To reduce food into small bits
Grate
To mechanically break down food
Grind
To cut food into thin, stick-shaped strips
Julienne
To break down food
Mash
To cut or chop into fine pieces
Mince
To remove the stem
Pare
To cut or break into small pieces
Shred
To make small shallow cuts
Score
To cut into small, thin pieces
Slice
To mix ingredients with an up and down motion
Beat
To soften solid fats
Cream
To combine solid fat with flour
Cut in
To incorporate a delicate mixture into a thicker, heavier mixture
Fold
To work dough with the heel of your hand
Knead
To mix lightly
Toss
To mix in a circular motion
Stir
To beat quickly
Whip
To cook in the oven with dry heat
Bake
To cook uncovered under direct heat
Broil
To turn the surface of food brown
Brown
To cook in hot fat
Deep-fry
To cook in a small amount of hot fat
Fry
To heat up an appliance
Preheat
To cook uncovered in dry heat
Roast
To cook food in a smal amount of hot fat
Saute
To heat liquid to just below boiling point
Scald
To cook in liquid just up to a boil
Simmer
To cook with hot vapors
Steam
To cook several foods together in a spiced liquid
Stew
Stir-fry
To cook food in small amount of hot fat, stirring constantly.
Basic Foods Terms
Chapter 12
Zac Carlson
Basic Foods Terms
Chapter 12
Zac Carlson