Food & Nutrition

1. Food & Nutrition Unit 8—Food Preparation

2. Bake Cream Braise Deep Fry Dredge Barbecue Core Flake Candy Bread Dice Coat Broil Beat Equivalent Brown Caramelization Blend Batter Baste Dress Cut In 8.1—67 Terms—P.1

3. Mold Quarter Pan Broil Poach Parboil Knead Grilling Garnish Fry Marinate Grate Fold Flour Preheat Puree Mince Glaze Julienne Grease Pit Pare Terms P.2

4. Skim Score Recipe Steam Truss Simmer Roll Sliver Toast Steep Season Reconstitute Strain Reduce Stir Fry Roast Saute Sterilize Stew Sift Scallop Scald Terms—P. 3

5. Terms—P. 4 • Yield • Whip • (ppt for these is on n + w jump drive)

6. 1. • Cook in the oven in dry heat without a cover--

7. 1. • Bake

8. 2. • To cook by broiling, grilling, roasting, or baking; traditionally to cook meat on a rack or spit over hot coals--

9. 2. • Barbecue

10. 3. • To spoon pan liquids over the surface of food during cooking to keep the food moist & add flavor--

11. 3. • Baste

12. 4. • A flour & liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients--

13. 4. • Batter

14. 5. • Mix or stir quickly, bringing the contents of bowl to the top & down again--

15. 5. • Beat

16. 6. • To mix ingredients until thoroughly combined--

17. 6. • Blend

18. 7. • A long, slow combination cooking technique in which food is seared & then simmered in enough liquid to cover no more than 2/3 of the food--

19. 7. • Braise

20. 8. • To coat a food item with crumbs & egg--

21. 8. • Bread

22. 9. • A dry cooking method in which food is cooked directly under a primary heat source--

23. 9. • Broil

24. 10. • To turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler--

25. 10. • Brown

26. 11. • To cook in sugar syrup until coated or crystallized--

27. 11. • Candy

28. 12. • The chemical browning reaction that can occur when a sugar is heated; characteristic color & flavor develops--

29. 12. • Caramelization

30. 13. • To thoroughly cover a food with a liquid or a dry mixture--

31. 13. • Coat

32. 14. • To remove the center part or stem of a fruit or vegetable leaving a hole--

33. 14. • Core

34. 15. • To blend until smooth & fluffy--

35. 15. • Cream

36. 16. • To combine solid fat with dry ingredients until lumps of the desired size remain; may be done using a pastry blender, two knives or a fork--

37. 16. • Cut In

38. 17. • To cook in a large amount of hot fat--

39. 17. • Deep Fry

40. 18. • To cut into very small cubes even size--

41. 18. • Dice

42. 19. • To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or breadcrumbs--

43. 19. • Dredge

44. 20. • To trim & clean, commonly associated with poultry & fish--

45. 20. • Dress

46. 21. • The same amount expressed in different ways by using different units of measure--

47. 21. • Equivalent

48. 22. • To break fish into small pieces with a fork--

49. 22. • Flake

50. 23. • To sprinkle or coat with flour--