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39 Cards in this Set
- Front
- Back
Plunge food into boiling water for a brief time to preserve color, texture and nutritional value or to remove skin from fruits or vegetables |
Blanching |
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Allow food or liquid to come to room temperature |
Cool |
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Let food stand in a savory, usually acidic, liquid for several hours to add flavor |
Marinating |
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Let cold margarine or butter stand at room temperature until soft |
Softening |
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Break into pieces using your fingers |
Tearing |
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Make mixture smooth by vigorous over and over motion with a spoon hand beater wire whisk or electric mixer |
Beating |
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Thoroughly combine all ingredients until very smooth and uniform |
Blend |
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Distribution solid fat in dry ingredients by cutting with a pastry blender with a rolling motion or cutting with two knives until particles are desired size. |
Cut in |
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Combine ingredients with a circular or figure 8 motion until of uniform consistency |
Stirring |
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Combine in anyway that distributes all ingredients evenly |
Mixing |
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Tumble ingredients lately with the lifting motion |
Tossing |
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Cook in oven |
Baking |
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Spoon or brush liquid over food during cooking to keep it moist and to add flavor |
Baste |
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Heat until bubbles rise continuously and break the surface of a liquid |
Boiling |
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Cook by Direct heat |
Broil |
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Cook until surface food changes Color usually in a small amount of fat over medium heat |
Browning |
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Cook in hot liquid just below the boiling point |
Poaching |
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Cook meat uncovered on rack in the shallow pan in oven without adding liquid |
Roasting |
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Cook rapidly in small amount of fat stirring occasionally |
Saute |
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Heat liquid to just below the boiling point tiny bubbles form at edge of pan |
Scalding |
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Cook in liquid just below the boiling point |
Simmering |
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Remove fat or form from surface of a liquid with a spoon |
Skimming
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Chinese method of cooking uniform pieces of food in the small mound of hot oil over heat stirring constantly |
Stirfry |
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To cook in small amounts of liquid and a tight covered pan in low heat |
Brais |
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To broil over hot coals |
Grill |
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To prepare a bird for cooking by using Butcher twine |
Truss |
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To cook in a skillet and a small to medium amount of fat |
Pan fry |
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To cook one or more foods together in a season in a long period of time |
Stewing |
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To bet a mixture where it’s light and fluffy with a wooden spoon or mixer |
Cream |
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To coat a food light in flower |
Dredging |
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To remove skin of food with vegetable peeler |
Pare |
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To beat rapidly to introduce air bubbles into the food |
Whip |
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To work Dough with heels of hand |
Kneed |
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To heat ingredient until the sugars brown and a character flavor develops |
Caramelizing |
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To make a liquid clear by removing solid part |
Clarify |
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To push a fist into rising yeast dough |
Punch down |
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To return to previous state by adding water |
Recommendation |
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To make illiquid more dense by adding a agent like flower corn starch or egg yolk |
Thicken |
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To cook food until surface of food changes color usually in a medium amount of fat |
Sear |