Preparing to Cook Test - Measuring, abbreviations, terms, equipment, appliances, recipe format

1. To remove the peeling by using a knife or peeler.

• grate
• cube
• cut in
• chop
• pare

2. To beat rapidly and make light and airy (Example.: egg whites, whipping cream)

• cream
• whip
• fold
• knead
• saute

3. To gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface.

• whip
• fold
• cut in
• boil
• chop

4. To mix shortening and flour with a pastry blender or two knives.

• knead
• cut in
• saute
• boil
• chop

5. To work or press dough with the palms of the hands.

• whip
• fold
• knead
• chop
• pare

6. To cook in a small amount of fat.

• cream
• cut in
• saute
• boil
• simmer

7. To cook a liquid until bubbles rise continuously and break the surface.

• boil
• grate
• cream
• whip
• fold

8. To heat to just below boiling.

• saute
• boil
• simmer
• chop
• pare

9. To rub on a tool that separates or shreds the food in various small sizes.

• grate
• cube
• cut in
• chop
• pare

10. To cut food into small pieces.

• grate
• cube
• cut in
• chop
• pare