Terms for FACS
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Baste | to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying
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| Beat | to make mixture smooth by adding air with a brisk whipping or stirring motion using a spoon or electric mixer
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| Blanch | to precook in boiling water or steam to prepare food for canning or freezing; or to loosen skin
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| Boil | to cook in liquid at boiling temperature (212 degrees at sea level) where bubbles rise to the surface and break. For a full rolling boil, bubbles form rapidly throughout the mixture.
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| Chill | to place in a refrigerator to reduce temperature
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| Cut in | to mix shortening to dry ingredients using pastry blender or knives
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| Dice | To cut food into small cubes of uniform size and shape
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| Garnish | to trim with small pieces of colorful foods (lemons, peppers…)
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| Julienne | match-like strips of vegetables, fruits, or meats
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| Knead | to work the dough with the heel of the hand with a pressing, folding motion
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| Marinade | to allow a food to stand in a liquid to tenderize or add flavor
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| Mince | to chop into very small pieces
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| Mix | to combine ingredients, usually by stirring, until evenly distributed.
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| Pit | to remove pits from fruits.
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| Poach | to cook in a hot liquid, being careful that food holds shape while cooking
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| Preheat | to cook food partially or completely before final cooking or reheating
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| Puree | a paste or thick liquid suspension in food
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| Sauté | to brown or cook in a small amount of hot shortening
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| Score | to cut narrow grooves or slits partway through the outer surface of food
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| Simmer | to cook in liquid over low heat at a temperature of 185-210 degrees where bubbles form at a slow rate and burst before reaching the surface
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| Steam | to cook in steam with or without pressure. A small amount of boiling water is used, more water being added if necessary.
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| Stew | to simmer slowly in a small amount of liquid
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| Whip | to beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
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| Fold | to gently combine a mixture
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| Cube | cut into evenly shaped pieces about ½” on both sides
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| Dice-Cut into shaped pieces about ¼” on both sides | (blank)
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| Pare | cut off the outside covering of a fruit or vegetable
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| Grate | rub food over a grater to get fine particles
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| Shred | cut or tear food into long, thin pieces.
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| Brush | use a brush to lightly cover the surface of a food with another food
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| Coat | to cover the surface of a food with a dry ingredient
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| Grease | rub lightly with a fat
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| Season | add seasonings to improve flavor
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| Strain | remove solid particles from a liquid
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| Drain | remove excess liquid by placing food in a strainer or colander
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| Deep Frying Fat | food is completely covered in fat
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| Pan Frying | done in a skillet with a smaller amount of fat
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| Stir-Frying | food is cut into small pieces and quickly cooked in a small amount of fat.
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