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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Created by:
SagesSoccer11
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