Culinary Specialist-General Terms

Front 1

To cook by direct exposure to heat

Back 1

Broil

Front 2

To produce a brown color on surface of food by subjecting to heat

Back 2

Browning

Front 3

To pinch together in order to seal

Back 3

Crimp

Front 4

To cut any food into square shaped pieces

Back 4

Cube

Front 5

To cut into small cubes or pieces

Back 5

Dice

Front 6

To cut food into irregular small pieces

Back 6

Chop

Front 7

To mix until smooth, so the resulting mixture is softened

Back 7

Cream

Front 8

To coat with crumbs, flour, sugar, or corn meal

Back 8

Dredge

Front 9

Yeast acts on sugar & starches & produce carbon dioxide gas & alcohol resulting in expansion of dough

Back 9

Fermentation

Front 10

To cook in hot fat

Back 10

Fry

Front 11

Tough elastic protein that gives dough it's strength & ability to retain gas?

Back 11

Gluten

Front 12

The thickness of pie crust (top & bottom)

Back 12

Top 7 oz
Bottom 7 1/2 oz

Front 13

To restore liquid state by adding water, also to reheat frozen food

Back 13

Reconstitute

Front 14

To cook by heat, usually uncovered in an oven

Back 14

Roast

Front 15

To make shallow cuts across top of food item

Back 15

Score

Front 16

To cook gently below boiling point, where bubbles form

Back 16

Simmering

Front 17

To simmer in enough liquid to cover solid foods

Back 17

Stew

Front 18

To blend 2 or more ingredients together in cutting & folding motion

Back 18

Fold

Front 19

To cook, uncovered on a griddle removing grease as it accumulates, no liquid added

Back 19

Grill

Front 20

To work dough by folding & pressing firmly with hands turning between foldings

Back 20

Knead

Front 21

To allow to stand in marinade to add flavor or tender

Back 21

Marinate

Front 22

To cut or chop into small pieces

Back 22

Mince

Front 23

To cook uncovered in a hot frying pan, pouring fat off as it accumulates

Back 23

Pan Broil

Front 24

To cook by dry heat in an oven, either covered or uncovered

Back 24

Baking

Front 25

To roast or cook slowly, basting with a highly seasoned sauce

Back 25

BBQ

Front 26

To moisten food with liquid or melted fat during cooking to prevent dryness

Back 26

Baste

Front 27

To make a mixture smooth by using a fast regular circular & lifting motion

Back 27

Beat

Front 28

To partially cook in deep fat, boiling water, or steam

Back 28

Blanch

Front 29

To brown in a small amount of fat, then cook in liquid below boiling

Back 29

Braise

Front 30

To mix 2 or more ingredients thoroughly

Back 30

Blend

Front 31

To mix ingredients lightly

Back 31

Toss

Front 32

To mix 2 or more ingredients with circular motion

Back 32

Stir

Front 33

To remove from freezer & place under refrigeration for a period of time sufficient to facilitate separation & handling frozen product

Back 33

Temper

Front 34

To beat rapidly with wire whip to increase volume by incorporating air

Back 34

Whip

Front 35

To remove from freezer & place under refrigeration approximately 18-48 hours? (Internal temp should be above 30°F)

Back 35

Thaw