Chapter 24 Review

What does the term 'julienne' refer to in cutting techniques?

• Cutting into thin rounds

• Cutting into 1/8 × 1/8 × 2-inch strips

• Cutting into round slices

• Cutting into large cubes

What does 'taring' mean in food preparation?

• Subtracting the container's weight from the total weight

• Adding extra weight to ingredients

• Checking ingredient quality

• Measuring ingredients precisely

What are the primary benefits of coating foods?

• To add flavor, texture, and help retain moisture

• To reduce nutritional value

• To increase cooking time

• To make food look prettier

When measuring dry ingredients, what should you do with brown sugar?

• Pack it

• Sift it completely

• Sprinkle it

• Leave it loose

What does 'dredge' mean in coating techniques?

• To lightly sprinkle

• To coat heavily with flour or breadcrumbs

• To brush with liquid

• To add seasoning

When should you use liquid measuring cups?

• For more than 1/4 cup

• Only for hot liquids

• Only for cold liquids

• For less than 1/4 cup

What does 'cube' mean in cutting techniques?

• Cut into square pieces 1/2-inch on a side

• Cut into irregular shapes

• Cut into thin strips

• Cut into round pieces

What does 'whip' mean in mixing techniques?

• Combine without adding air

• Beat quickly and vigorously to make light and fluffy

• Stir gently

• Mix slowly

What does 'pare' mean in cutting techniques?

• Cut into large pieces

• Remove the entire skin

• Cut off a very thin layer of peel

• Slice completely

What does 'cream' mean in mixing techniques?

• Mix with heavy cream

• Use a cream-colored mixing bowl

• Add cream to a recipe

• Beat ingredients until soft and creamy