Busy. Please wait.
Log in with Clever

show password
Forgot Password?

Don't have an account?  Sign up 
Sign up using Clever

Username is available taken
show password

Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Didn't know it?
click below
Knew it?
click below
Don't Know
Remaining cards (0)
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

Obj. 2.03 Terms

Mixing, Cutting, Cooking, and Preparation Terms

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
Popular Culinary Arts sets




Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
restart all cards