Cooking Terms A-D (Grade 10)
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Cooking Terms A-D
1.
After sautéing food (usually meat), removing the brown bits of food by heating a small amount of liquid in the cooking container.
- deglaze
- braise
- drain
2.
To heat sugar until it becomes a clear brown syrup resulting in a nutty sweet flavor.
- clarify
- caramelize
- dredge
3.
To briefly immerse raw vegetables in boiling water to stop the cooking process and preserve texture and color.
- deglaze
- blanch
- braise
4.
To cook food directly over or under a heat source.
- baste
- deep-fry
- broil
5.
To spread oil, butter or glaze on a food.
- brush
- chiffonade
- dredge
6.
To make a cloudy liquid clear by removing sediment from the liquid.
- deglaze
- clarify
- baste
7.
To slice into very thin shreds or strips.
- dice
- chop
- chiffonade
8.
Use a fine-mesh sifter to pass dry ingredients through to remove large pieces and incorporate air.
- aerate
- dredge
- clarify
9.
To completely immerse and cook food in hot oil or fat.
- braise
- dredge
- deep-fry
10.
To randomly cut food into roughly bite sized pieces.
- chop
- dice
- baste
11.
To use a blender, beater or spoon to combine two or more ingredients together.
- blend
- deglaze
- aerate
12.
To cook food in a small amount of liquid for a long period of time on low heat and tightly covered.
- clarify
- braise
- blanch
13.
To cook food in a liquid that has been heated to approximately 212 degrees F, or to heat a liquid to that temperature.
- boil
- broil
- blanch
14.
To use flour, cornmeal or breadcrumbs to lightly coat food that is going to be fried.
- dredge
- aerate
- broil
15.
To cut food into cubes approximately 1/8 to 1/4 inch.
- julienne
- chiffonade
- dice
16.
To pour off liquid or fat from food, often using a colander.
- baste
- blanch
- drain
17.
To brush or pour melted fat or cooking juices over food as it cooks. This keeps food moist and adds color and flavor.
- braise
- caramelize
- baste
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