Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
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.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
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

Baking Terms

Terms for FACS

QuestionAnswer
Baste to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying
Beat to make mixture smooth by adding air with a brisk whipping or stirring motion using a spoon or electric mixer
Blanch to precook in boiling water or steam to prepare food for canning or freezing; or to loosen skin
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.
Chill to place in a refrigerator to reduce temperature
Cut in to mix shortening to dry ingredients using pastry blender or knives
Dice To cut food into small cubes of uniform size and shape
Garnish to trim with small pieces of colorful foods (lemons, peppers…)
Julienne match-like strips of vegetables, fruits, or meats
Knead to work the dough with the heel of the hand with a pressing, folding motion
Marinade to allow a food to stand in a liquid to tenderize or add flavor
Mince to chop into very small pieces
Mix to combine ingredients, usually by stirring, until evenly distributed.
Pit to remove pits from fruits.
Poach to cook in a hot liquid, being careful that food holds shape while cooking
Preheat to cook food partially or completely before final cooking or reheating
Puree a paste or thick liquid suspension in food
Sauté to brown or cook in a small amount of hot shortening
Score to cut narrow grooves or slits partway through the outer surface of food
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
Steam to cook in steam with or without pressure. A small amount of boiling water is used, more water being added if necessary.
Stew to simmer slowly in a small amount of liquid
Whip to beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Fold to gently combine a mixture
Cube cut into evenly shaped pieces about ½” on both sides
Dice-Cut into shaped pieces about ¼” on both sides (blank)
Pare cut off the outside covering of a fruit or vegetable
Grate rub food over a grater to get fine particles
Shred cut or tear food into long, thin pieces.
Brush use a brush to lightly cover the surface of a food with another food
Coat to cover the surface of a food with a dry ingredient
Grease rub lightly with a fat
Season add seasonings to improve flavor
Strain remove solid particles from a liquid
Drain remove excess liquid by placing food in a strainer or colander
Deep Frying Fat food is completely covered in fat
Pan Frying done in a skillet with a smaller amount of fat
Stir-Frying food is cut into small pieces and quickly cooked in a small amount of fat.
Created by: SagesSoccer11
Popular Miscellaneous sets

 

 



Voices

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:
Retries:
restart all cards