問題一覧
1
To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking
Bard
2
To moisten meat or other foods to prevent it from drying while cooking and to add flavor. You can do it using pan drippings or another moist flavoring such as marinade
Baste
3
To make a mixture smooth by adding air. Use a brisk over and over stirring motion with a spoon, or a rotary motion using a manual beater or electric mixer
Beat
4
Combine two or more ingredients together
Blend
5
To cook slowly in a covered pan using a small amount of fluid
Braise
6
To cout with flour, then dip into beaten egg or milk, then coat with crumbs from crushed stale bread, cereal or crackers
Bread
7
To cook by direct heat, under a broiler or over hot coals
Broil
8
Heat coming from the top
Broiling
9
Heat coming from the bottom
Grilling
10
To melt sugar,or foods containing or mixed with sugar slowly over low heat
Caramelize
11
To cut food into small pieces with a knife
Chop
12
To make a liquid (butter, stock or broth) clear by skimming away or filtering out fats and impurities
Clarify
13
To over food on all sides with flour, crumbs or batter.
Coat
14
To make a fat like butter or margarine, soft and smooth by beating it with a spoon or mixing with a mixer. Also to combine a fat like butter with sugar until the mixture is light and fluffy
Cream
15
To cut a solid food into squares of about ½ in size or larger
Cube
16
To cut into small squares of ⅛ to ¼
Dice
17
To cover or coat food with flour or a similar dry ingredient
Dredge
18
To sprinkle lightly with flour, sugar or another powder ingredients
Dust
19
It has size of ½
Cube
20
It has size of ⅛ to ¼
Dice
21
Fillet
A piece of meat, poultry or fish with all bones removed to fillet is to remove the bones
22
To break food into small pieces, usually using a fork
Flake
23
To combine two ingredients using a specific movement with a spoon to fold
Fold
24
To cook in hot fat; to pan in a small amount of fat or deep fry in a large amount of fat that covers the food
Fry
25
To coat with a smooth mixture to give food a glossy look.
Glaze
26
To rub food against an appliance that cuts it into fine shreds or forms small particles. Often used with cheeses and rinds of citrus fruits.
Grate
27
To cook on a rack over hot coals or other direct heat source that simulates coals
Grill
28
To cut meat, vegetables or fruit into long, very thin strips.
Julienne
29
To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching
Knead
30
To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
Marinate
31
To cut or chop food into very small pieces.
Mince
32
To combine ingredients until all ingredients are evenly distributed.
Mix
33
To cook uncovered on a hot surface, removing any fat as it accumulates.
Pan Broil
34
To cook food in a boiling liquid just until partially done. Cooking may be completed using another method or at another time.
Parboil
35
To remove the outer peel or skin of a fruit or vegetable with a knife.
Pare
36
To pull away, strip or cut off the outer covering of a fruit or vegetable.
Peel
37
To cook meat or vegetables in an uncovered pan in an oven using dry heat.
Roast
38
To brown or cook meat, fish, vegetables or fruit in a small amount of fat.
Sauté
39
To heat milk until just below the boiling point, when you will see tiny bubbles appearing around the edges of the pan. Also, to dip food briefly into boiling water.
Scald
40
To cut into long thin strips with a knife or shredder.
Shred
41
To cook in liquid that is just below the boiling point. Bubbles will form slowly and burst before reaching the surface.
Simmer
42
To cook in a covered container over boiling water. The container should have small holes in it to allow the steam from the water to rise.
Steam
43
To simmer slowly in enough liquid to cover.
Stew
44
To mix ingredients in a circular motion with a spoon or fork until well blended.
Stir
45
To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly.
Stir Fry
46
To brown with dry heat in an oven or toaster.
Toast
47
To beat rapidly with a wire whisk, beater or electric mixer to incorporate air, lighten and increase volume.
Whip
48
To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the
Zest
49
To pull away, strip or cut off the outer covering of a fruit or vegetable.
Peel
50
To cook slowly in a liquid such as water, seasoned water, broth or milk, at a temperature just below the boiling point.
Poach
51
To put food through a sieve, blender or food processor in order to produce a thick pulp.
Purée
THC 3
THC 3
phoebe grace galos · 6問 · 1年前THC 3
THC 3
6問 • 1年前RPH
RPH
phoebe grace galos · 44問 · 1年前RPH
RPH
44問 • 1年前ABM
ABM
phoebe grace galos · 43問 · 1年前ABM
ABM
43問 • 1年前HMC 1
HMC 1
phoebe grace galos · 28問 · 1年前HMC 1
HMC 1
28問 • 1年前HMC 2
HMC 2
phoebe grace galos · 69問 · 1年前HMC 2
HMC 2
69問 • 1年前PATHFIT
PATHFIT
phoebe grace galos · 34問 · 1年前PATHFIT
PATHFIT
34問 • 1年前NSTP
NSTP
phoebe grace galos · 28問 · 1年前NSTP
NSTP
28問 • 1年前問題一覧
1
To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking
Bard
2
To moisten meat or other foods to prevent it from drying while cooking and to add flavor. You can do it using pan drippings or another moist flavoring such as marinade
Baste
3
To make a mixture smooth by adding air. Use a brisk over and over stirring motion with a spoon, or a rotary motion using a manual beater or electric mixer
Beat
4
Combine two or more ingredients together
Blend
5
To cook slowly in a covered pan using a small amount of fluid
Braise
6
To cout with flour, then dip into beaten egg or milk, then coat with crumbs from crushed stale bread, cereal or crackers
Bread
7
To cook by direct heat, under a broiler or over hot coals
Broil
8
Heat coming from the top
Broiling
9
Heat coming from the bottom
Grilling
10
To melt sugar,or foods containing or mixed with sugar slowly over low heat
Caramelize
11
To cut food into small pieces with a knife
Chop
12
To make a liquid (butter, stock or broth) clear by skimming away or filtering out fats and impurities
Clarify
13
To over food on all sides with flour, crumbs or batter.
Coat
14
To make a fat like butter or margarine, soft and smooth by beating it with a spoon or mixing with a mixer. Also to combine a fat like butter with sugar until the mixture is light and fluffy
Cream
15
To cut a solid food into squares of about ½ in size or larger
Cube
16
To cut into small squares of ⅛ to ¼
Dice
17
To cover or coat food with flour or a similar dry ingredient
Dredge
18
To sprinkle lightly with flour, sugar or another powder ingredients
Dust
19
It has size of ½
Cube
20
It has size of ⅛ to ¼
Dice
21
Fillet
A piece of meat, poultry or fish with all bones removed to fillet is to remove the bones
22
To break food into small pieces, usually using a fork
Flake
23
To combine two ingredients using a specific movement with a spoon to fold
Fold
24
To cook in hot fat; to pan in a small amount of fat or deep fry in a large amount of fat that covers the food
Fry
25
To coat with a smooth mixture to give food a glossy look.
Glaze
26
To rub food against an appliance that cuts it into fine shreds or forms small particles. Often used with cheeses and rinds of citrus fruits.
Grate
27
To cook on a rack over hot coals or other direct heat source that simulates coals
Grill
28
To cut meat, vegetables or fruit into long, very thin strips.
Julienne
29
To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching
Knead
30
To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
Marinate
31
To cut or chop food into very small pieces.
Mince
32
To combine ingredients until all ingredients are evenly distributed.
Mix
33
To cook uncovered on a hot surface, removing any fat as it accumulates.
Pan Broil
34
To cook food in a boiling liquid just until partially done. Cooking may be completed using another method or at another time.
Parboil
35
To remove the outer peel or skin of a fruit or vegetable with a knife.
Pare
36
To pull away, strip or cut off the outer covering of a fruit or vegetable.
Peel
37
To cook meat or vegetables in an uncovered pan in an oven using dry heat.
Roast
38
To brown or cook meat, fish, vegetables or fruit in a small amount of fat.
Sauté
39
To heat milk until just below the boiling point, when you will see tiny bubbles appearing around the edges of the pan. Also, to dip food briefly into boiling water.
Scald
40
To cut into long thin strips with a knife or shredder.
Shred
41
To cook in liquid that is just below the boiling point. Bubbles will form slowly and burst before reaching the surface.
Simmer
42
To cook in a covered container over boiling water. The container should have small holes in it to allow the steam from the water to rise.
Steam
43
To simmer slowly in enough liquid to cover.
Stew
44
To mix ingredients in a circular motion with a spoon or fork until well blended.
Stir
45
To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly.
Stir Fry
46
To brown with dry heat in an oven or toaster.
Toast
47
To beat rapidly with a wire whisk, beater or electric mixer to incorporate air, lighten and increase volume.
Whip
48
To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the
Zest
49
To pull away, strip or cut off the outer covering of a fruit or vegetable.
Peel
50
To cook slowly in a liquid such as water, seasoned water, broth or milk, at a temperature just below the boiling point.
Poach
51
To put food through a sieve, blender or food processor in order to produce a thick pulp.
Purée