Cooking Terms E-R (Grade 10)
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Cooking Terms E-R
1.
To mix and work dough into a uniform smooth mass, usually working the dough with your hands.
- reduce
- fold
- knead
2.
To bind together two ingredients that usually don't combine, such as fat and water.
- marinate
- emulsify
- reduce
3.
To remove the outer skin or rind of a fruit or vegetable.
- grate
- peel
- reduce
4.
To cook food in the oven in an uncovered pan.
- grill
- parboil
- roast
5.
A technique to carefully combine a light mixture with a heavier mixture.
- marinate
- fold
- puree
6.
To concentrate or thicken a liquid by boiling the liquid rapidly.
- reduce
- parboil
- poach
7.
To use a rough serrated surface to reduce a large piece of food to coarse or fine threads.
- julienne
- mince
- grate
8.
To thoroughly cook food by simmering it gently in liquid.
- poach
- parboil
- puree
9.
To cook food in hot fat or oil that is not deep enough to cover the food.
- grill
- fry
- marinate
10.
To grind or mash food until it is uniformly smooth.
- puree
- mince
- pare
11.
To cook food over hot coals or other similar intense heat source.
- parboil
- poach
- grill
12.
To cut food into thin sticks.
- julienne
- pare
- mince
13.
To quickly immerse heated food in cold water to stop the cooking process.
- emulsify
- shock
- poach
14.
To partially cook dense foods in boiling water in order to shorten subsequent cooking times with other ingredients.
- reduce
- parboil
- emulsify
15.
To soak food in a seasoned mixture for a length of time. This tenderizes the food and adds flavor.
- parboil
- reduce
- marinate
16.
To cut food into very small pieces.
- mince
- puree
- julienne
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