Mixing, Cutting, Cooking, and Preparation Terms

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.

Help!

Question

Answer

A very large or overfull amount. May be almost double the level amount.

Heaping

🗑

To remove the stem and very thin layer of a fruit or vegetable.

Pare/Peel

🗑

Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces.

Saute

🗑

To remove liquid from a solid food by pouring off the liquid.

Drain

🗑

Cut food into very fine, uneven pieces. Smallest possible pieces.

Mince

🗑

To rub fat on the surface of a food or cooking utensil.

Grease

🗑

Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger.

Pinch

🗑

To immerse food in a liquid to wet, soften, dissolve, or clean.

Soak

🗑

Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly.

Stir-fry

🗑

To increase flavor by adding herbs, spices, or other ingredients.

Season

🗑

To leave an opening in the covering of a food through which steam can escape.

Vent

🗑

To thoroughly mix and incorporate air, with an up and down and circular motion.

Beat

🗑

Dry heat; cook over hot coals or on a griddle.

Grill

🗑

To make small, shallow cuts in the surface of food; to tenderize or let juice in.

Score

🗑

Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size.

Dice

🗑

Dry heat; cook uncovered UNDER direct heat source.

Broil

🗑

To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes.

Tenderize

🗑

To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives.

Cut-in

🗑

Moist heat; cook food in liquid just below the boiling point. Slow bubbles.

Simmer

🗑

To blend a delicat mixture into a heavier one.

Fold

🗑

Moist heat; cook slowly over low heat in tightly covered pan. Brown on stovetop then simmer in oven.

Braise

🗑

To beat quickly and vigorously, to incorporate air and make light and fluffy.

Whip

🗑

Dry heat; cook in an oven with dry, hot air.

Bake

🗑

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.

Baste

🗑

To cause a solid food to turn into or become part of a liquid.

Dissolve

🗑

To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.

Toss

🗑

Dry heat; cook meat, fish, or poultry uncovered in an oven.

Roast

🗑

To beat solid fat and sugar with a wooden spoon, until light and smooth.

Cream

🗑

Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles.

Boil

🗑

To separate solid from the liquid, often to save the liquid.

Strain

🗑

Cut food into small, uneven pieces.

Chop

🗑

Dry heat; roast slowly on a rack or spit and baste with a spicy sauce.

Barbeque

🗑

To soak food in a cold, seasoned liquid, to add flavor or to tenderize.

Marinate

🗑

Moist heat; cook food in pan using vapor produced by boiling liquid.

Steam

🗑

To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients.

Sift

🗑

Cook in fat; cook food by immersing in hot fat/oil.

Deep Fry

🗑

Cut food into small, equal size squares; about 1/2 in. in size.

Cube

🗑

To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning, and repeating.

Knead

🗑

Cook in fat; cook food in a small amount of hot fat.

Fry

🗑

To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor.

Beat

🗑

To stir or mix ingredients until they are thorougly combined and and smooth.

Blend

🗑

To blend two or more ingredients.

Combine

🗑

To mix using a spoon or wire whisk with a circular motion.

Stir

🗑

To lower a food's temperature to freezing or below.

Freeze

🗑

To expose to warmth in order to free from a frozen state.

Defrost/Thaw

🗑

To lightly sprinkle or coat a food with flour.

Flour

🗑

To lightly sprinkle the surface of a food with crumbs, flour, or sugar.

Dust

🗑

To change foo from a solid to a liquid by applying heat.

Melt

🗑

To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater.

Grate

🗑

To cut or break food into long, thin strips by using a knife, fork, or grater.

Shred

🗑

To cut food into large, thick or thin flat pieces with a knife.

Slice

🗑

To cook food in a microwave oven using little or no liquid.

Microwave

🗑

To turn on appliance to desired temperature about 5-10 minutes before using it.

Pre-heat

🗑

Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.

To hide a column, click on the column name.

To hide the entire table, click on the "Hide All" button.

You may also shuffle the rows of the table by clicking on the "Shuffle" button.

Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

Created by: moorefield's chefs

Popular Culinary Arts sets

ServSafe Practice Test

Mixing, Cutting, Cooking, and Preparation Terms

Essential drinks for the aspiring bartender

A review of all terms and methods used in basic culinary theory

BTM-Fr Vandecapelle

Foods 1 Review

a collection of common culinary weights and measures

Bartending Recipes

All ServSafe Topics

BTM-Fr Vandecapelle