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Food Preparation Terms
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Food Preparation Terms
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1.
A cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling/rolling the wet food through the dry material to provide an even coating.

2.
To fling about small drops or particles: to sprinkle water on clothes, powder on plants.To scatter is to disperse or spread widely: to scatter seeds.To strew is to scatter, especially in such a way as to cover or partially cover a surface: to strew flowers on a grave.

3.
a way of measuring or cutting

4.
The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

5.
To rub a surface with fat, such as shortening, oil, or butter

6.
the adductor muscle of certain species of such mollusks, used as food. 3. one of the shells of such a mollusk, usually having radial ribs and a wavy outer edge. 4. a scallop shell or a dish in which food, especially seafood, is baked and served.

7.
(v) to mix (something) by making circular movements in it with a spoon or similar object

8.
Pan Broil is a cooking technique used for thin steaks, thin chops and fish fillets. It is a dry cooking method done in a frying pan on top of the stove with no added fat or liquid. It sears the surface of the meat, sort of like proper broiling would.

9.
A kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked. 2. food or sustenance; livelihood: to earn one's bread.

10.
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

11.
Can mean a cooking technique, or a disease that hits fruit. In cooking, though usually used in reference to milk, it means to heat a liquid to a point where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.

12.
Learn the secrets to making beautiful and healthy pie crusts. 1. Use a fork to crimp the edge. 2. Or use two hands to pinch ('flute') the edge of the crust: push your thumb from one hand in between the thumb and index finger of the opposite.

13.
Cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.

14.
A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef.

15.
To heat an oven to a desired cooking temperature before putting in the food

16.
The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.

17.
The inside of fruit

18.
a soft pulpy mass or consistency. 2. (agriculture) a feed of bran, meal, or malt mixed with water and fed to horses, cattle, or poultry. 3. (esp in brewing) a mixture of mashed malt grains and hot water, from which malt is extracted.

19.
Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface. To Top. Skim. Definition. To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.

20.
Add another definition for reconstitute. reconstitute. 1. To restore a dehydrated food (such as dried vegetables) to its original consistency or texture by adding a liquid, such as water.

21.
A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce.

22.
using heat to convert solid into liquid

23.
break something such as corn or coffee beans into small pieces or powder, either in a machine or between two hard surfaces : freshly ground pepper

24.
to heat sugar until a brown color and characteristic flavor develop

25.
A cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.

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