Culinary Terms

The purpose of mise en place is

• the chef's mission

• being able to understand and follow the recipe

• the place where the food will be prepared

• gathering your supplies and prepping to prepare the recipe

Cutting a thin layer of the outer coating of a fruit or vegetable is called

• peeling

• paring

• grating

• slicing

You are preparing vegetables for a soup. Put the cuts in order, from largest to smallest.

• dice, mince, chop, slice

• slice, dice, mince, chop

• slice, mince, chop, dice

• slice, chop, dice, mince

Cutting food into large, thin pieces is called

• pare

• chop

• grate

• slice

To score means to

• cutting food into small squared pieces

• rubbing food against the rough surface of a grater

• make shallow, straight cuts in the surface of a food item

• rocking the knife handle up and down to cut a food item

A saw-tooth patterned knife that is used to slice bread or tomatoes is called

• serrated

• chef's

• paring

• utility

Beating ingredients together, like shortening and sugar, until soft and creamy is called

• stir

• whip

• cream

• fold

To thoroughly combine one ingredient with another is called

• beat

• mix

• stir

• fold

Forcing a dry ingredient through a strainer to add air or remove lumps is called

• fold

• sift

• whip

• blend

Gently mixing delicate ingredients with a rubber scraper/spatula or wooden spoon and not lifting the utensil out of the mixture is called

• blend

• stir

• combine

• fold