Kitchen Terms and Equipment Study Quiz

To cook in liquid at a bubbling temperature (pasta)

• Baste

• bake

• boil

• brown

to cut into 1/4 inch cubes

• mince

• chop

• slice

• dice

to distribute solid shortening through dry ingredients (pie)

• cut-in

• fold

• stir

• chop

to cook by dry heat- usually in an oven (cake)

• roast

• bake

• chop

• boil

to cook meat or poultry by dry heat, usually in an oven (turkey)

• bake

• burn

• braise

• roast

to beat rapidly to incorporate air and increase volume (cream)

• fold

• cream

• braise

• whip

to combine a delicate ingredient into a thick mixture

• cream

• fold

• crease

• cut

to cook in a closed pot with only enough water to generate vapor

• steam

• boil

• over boil

• bake

to cut into square, chunky pieces, roughly the same size (onion)

• dice

• chop

• cube

• cut

To cut or to chop into very fine pieces- (Garlic)

• Dice

• chop

• mince

• rip