Food Science Test Set 2

Front 1

simmer

Back 1

bubbles form and rise but rarely break the surface, more gentle heat treatment

Front 2

boil

Back 2

active agitation of liquid and transition of some liquid to vapor state, occurs when vapor pressure just exceeds atmospheric pressue

Front 3

bake

Back 3

to cook by dry heat, usually in an oven

Front 4

baste

Back 4

to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying

Front 5

broil

Back 5

to cook on a grill under strong, direct heat

Front 6

saute'

Back 6

to cook and/or brown food in a small amount of hot fat

Front 7

marinade

Back 7

to flavor and moisten pieces of meat, poultry, seafood, or vegetable by soaking them in or brushing them with a liquid mixture of seasonings

Front 8

blanch

Back 8

to immerse in rapidly boiling water and allow to cook slightly

Front 9

blend

Back 9

to incorporate 2 or more ingredients thoroughly

Front 10

fold

Back 10

to incorporate a delicate substance into another substance without releassing air bubbles

Front 11

garnish

Back 11

to decorate a dish to enhance its appearance and to provide a flavorful foil

Front 12

glaze

Back 12

to cook with a thin sugar syrup cooked to crack stage

Front 13

mince

Back 13

to chop or cut food into extremely small pieces

Front 14

pickle

Back 14

to preserve meats, vegetables, and fruits in brine

Front 15

puree

Back 15

to mash food until perfectly smooth

Front 16

scald

Back 16

to bring to a temperature just below the boiling point

Front 17

steep

Back 17

to extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point

Front 18

whip

Back 18

to beat rapidly to incorporate air and produce expansion

Front 19

dollop

Back 19

a shapeless mass or blob of something, especially soft food