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WorksheetsCooking Terms P-W
Total questions: 33
Worksheet time: 17mins
Name
Class
Date
1.
PAN-BROIL
a)
To process solids by hand or mechanically to reduce them to tiny particles.
b)
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
c)
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
d)
Neither cool nor warm; approximately body temperature.
2.
PAN-FRY
a)
To cook in small amounts of fat.
b)
To preserve meats, vegetables, and fruits in brine.
c)
To cook on a grill over intense heat.
d)
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
3.
PARBOIL
a)
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
b)
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.
c)
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
d)
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
4.
PARE
a)
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
b)
To cut or chop food into extremely small pieces.
c)
Cooked on a thick hardwood plank.
d)
To remove the outermost skin of a fruit or vegetable.
5.
PEEL
a)
To remove the peels from vegetables or fruits.
b)
To combine ingredients usually by stirring.
c)
To cook very gently in hot liquid kept just below the boiling point.
d)
Dredged with flour and sauteed in butter.
6.
PICKLE
a)
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
b)
To remove the outermost skin of a fruit or vegetable.
c)
To preserve meats, vegetables, and fruits in brine
d)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
7.
PINCH
a)
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
b)
A pinch is the trifling amount you can hold between your thumb and forefinger.
c)
To soak dried fruits in liquid until they swell.
d)
To cut or chop food into extremely small pieces.
8.
PIT
a)
To remove pits from fruits.
b)
To remove the peels from vegetables or fruits.
c)
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
d)
To cook very gently in hot liquid kept just below the boiling point.
9.
PLANKED
a)
To cook in small amounts of fat.
b)
To preserve meats, vegetables, and fruits in brine.
c)
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
d)
Cooked on a thick hardwood plank.
10.
PLUMP
a)
To remove pits from fruits.
b)
To make solid fat into liquid by melting it slowly.
c)
To soak dried fruits in liquid until they swell.
d)
To cook very gently in hot liquid kept just below the boiling point.
11.
POACH
a)
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
b)
To cook very gently in hot liquid kept just below the boiling point.
c)
To boil down to reduce the volume.
d)
To cook by dry heat in an oven.
12.
PUREE
a)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
b)
To remove the outermost skin of a fruit or vegetable.
c)
A pinch is the trifling amount you can hold between your thumb and forefinger.
d)
To run cold water over food that has been parboiled, to stop the cooking process quickly.
13.
REDUCE
a)
To cook by dry heat in an oven.
b)
To boil down to reduce the volume.
c)
To rub on a grater that separates the food in various sizes of bits or shreds.
d)
To cook in hot fat.
14.
REFRESH
a)
To preserve meats, vegetables, and fruits in brine.
b)
To soak dried fruits in liquid until they swell.
c)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
d)
To run cold water over food that has been parboiled, to stop the cooking process quickly.
15.
RENDER
a)
To remove pits from fruits.
b)
Cooked on a thick hardwood plank.
c)
To make solid fat into liquid by melting it slowly.
d)
To bring to a temperature just below the boiling point.
16.
ROAST
a)
To cook very gently in hot liquid kept just below the boiling point.
b)
To cook by dry heat in an oven.
c)
Dredged with flour and sauteed in butter.
d)
To cut vegetables, fruits, or cheeses into thin strips.
17.
SAUTE
a)
To cook and/or brown food in a small amount of hot fat.
b)
To run cold water over food that has been parboiled, to stop the cooking process quickly.
c)
o preserve meats, vegetables, and fruits in brine.
d)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
18.
SCALD
a)
To soak dried fruits in liquid until they swell.
b)
To bring to a temperature just below the boiling point.
c)
To make solid fat into liquid by melting it slowly.
d)
Cooked on a thick hardwood plank.
19.
SCALLOP
a)
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
b)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
c)
To cook very gently in hot liquid kept just below the boiling point.
d)
To boil down to reduce the volume.
20.
SCORE
a)
To cut food in small cubes of uniform size and shape.
b)
To cut narrow grooves or gashes partway through the outer surface of food.
c)
A pinch is the trifling amount you can hold between your thumb and forefinger.
d)
To cause a dry substance to pass into solution in a liquid.
21.
SEAR
a)
To cook by dry heat in an oven.
b)
To cut or tear in small, long, narrow pieces.
c)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
d)
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
22.
SHRED
a)
To make solid fat into liquid by melting it slowly.
b)
To bring to a temperature just below the boiling point.
c)
To simmer slowly in a small amount of liquid for a long time.
d)
To cut or tear in small, long, narrow pieces.
23.
SIFT
a)
To put one or more dry ingredients through a sieve or sifter.
b)
To cook by dry heat in an oven.
c)
To remove the peels from vegetables or fruits.
d)
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
24.
SIMMER
a)
To make solid fat into liquid by melting it slowly.
b)
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
c)
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
d)
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
25.
SKIM
a)
To cut narrow grooves or gashes partway through the outer surface of food.
b)
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
c)
To bring to a temperature just below the boiling point.
d)
To destroy micro organisms by boiling, dry heat, or steam.
26.
STEAM
a)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.SHRED:
b)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
c)
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
d)
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
27.
STEEP
a)
To put one or more dry ingredients through a sieve or sifter.
b)
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
c)
To simmer slowly in a small amount of liquid for a long time.
d)
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
28.
STERILIZE
a)
To destroy micro organisms by boiling, dry heat, or steam.
b)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
c)
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
d)
To cut narrow grooves or gashes partway through the outer surface of food.
29.
STEW
a)
To cut or tear in small, long, narrow pieces.
b)
To bring to a temperature just below the boiling point.
c)
To simmer slowly in a small amount of liquid for a long time.
d)
To mix ingredients with a circular motion until well blended or of uniform consistency.
30.
STIR
a)
To make solid fat into liquid by melting it slowly.
b)
To cook very gently in hot liquid kept just below the boiling point.
c)
To soak dried fruits in liquid until they swell.
d)
To mix ingredients with a circular motion until well blended or of uniform consistency.
31.
TOSS
a)
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
b)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
c)
To combine ingredients with a lifting motion.
d)
To destroy micro organisms by boiling, dry heat, or steam.
32.
TRUSS
a)
To secure poultry with string or skewers, to hold its shape while cooking.
b)
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
c)
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
d)
To mix ingredients with a circular motion until well blended or of uniform consistency.
33.
WHIP
a)
To cut narrow grooves or gashes partway through the outer surface of food.
b)
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
c)
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
d)
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
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