Cooking Terms Pretest

core

• To combine two or more ingredients, usually by stirring

•  To mix with an over-and-over motion using a spoon, old rotary or electric beater

•  To remove the inner core of a fruit

•  To spread, brush, or pour liquid over food while it is cooking

dice

•  To crush food until it becomes smooth

• To cut into very small pieces with a sharp knife like garlic

• To cut food into long, thin pieces (similar to sliver)

• To cut into very small squares (or cubes) such as cheese

Match the following

• shred

• To tear or cut into thin pieces or strips (sometimes using two forks or your hands)

• marinate

• To spread, brush, or pour liquid over food while it is cooking

• baste

• To mix with an over-and-over motion using a spoon, old rotary or electric beater

• score

• To soak in a seasoned liquid to add flavor and/or tenderize

• beat

• To make thin, straight cuts through the outer edges on meat to assist in cooking

Match the following

• To set the oven to the required cooking temperature in advance

• grate

• To work dough by folding, pressing, and turning, until it is smooth and elastic 

• preheat

• To rub food against a tool to make smaller particles

• simmer

• To cook in liquid just below the boiling point where you see tiny bubbles forming

• mince

•  To cut into very small pieces with a sharp knife like garlic

• knead

To cook in liquid, usually water, in which bubbles rise constantly and then break the surface

To combine two or more ingredients, usually by stirring

To cut into small pieces

Match the following

• cut in

• To cut food into long, thin pieces (similar to sliver)

• julienne

• To mix solid shortening with flour by cutting the To To mix solid shortening with flour by cutting the shortening into small  pieces and 

                mixing

• flute

• To rub shortening, fat, or oil on cooking surfaces or bake-ware

• grease

• To put a decorative edge on pastries and pie crusts using your fingers or a  fork

• mash

• To crush food until it becomes smooth

A type of cooking using steam under a locked lid to produce high temperatures and achieve a faster cooking time.