FREE AND STUDY GAMES ABOUT CHAPTER 25 VOCAB

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FREE AND STUDY GAMES ABOUT CHAPTER 25 VOCAB

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -41 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: Drain

Answer:

To separate water from solid food

Question 2: Pit

Answer:

To remove a stone or seed from fruit using a sharp knife

Question 3: Candy

Answer:

To cook a food in sugar syrup

Question 4: Cube and dice

Answer:

Both of these terms refer to cutting food into small, square pieces. Cubed pieces are about 1/2 inch square.

Question 5: Brush

Answer:

To use a pastry brush to coat a food with a liquid, such as melted butter or a sauce

Question 6: Score

Answer:

To make straight, shallow cuts with a slicing knife in the surface of a food.

Question 7: Steep

Answer:

To soak dry ingredients such as tea or herbs, in hot liquid to extract flavor or soften the texture

Question 8: Sliver

Answer:

To cut a food into very thin strips

Question 9: Clarify

Answer:

To make a liquid clear by removing solid particles.

Question 10: Bread

Answer:

To coat a food with three different layers.

Question 11: Flake

Answer:

To break or tear off small layers of food

Question 12: Slice

Answer:

To cut a food into large, thin pieces with a slicing knife.

Question 13: Vent

Answer:

To leave an opening in a container so steam can escape during cooking.

Question 14: Mash

Answer:

To crush food into a smooth mixture with a smasher or beater

Question 15: Grate and shred

Answer:

Cut food into smaller pieces or shreds

Question 16: Dot

Answer:

To put small pieces of food such as butter on the surface of another food

Question 17: Pare

Answer:

To cut off a very thin layer of peel with a paring knife. A peeler can also be used.

Question 18: Flour

Answer:

To coat a food, such as chicken or fish, with flour

Question 19: Core

Answer:

To remove the center of a fruit

Question 20: Deglaze

Answer:

To loosen flavorful food particles in a pan after food has been browned.

Question 21: Snip

Answer:

To cut food into small pieces with kitchen shears

Question 22: Blanch

Answer:

To dip food briefly in boiling water and then cold water to stop the cooking process

Question 23: Dust

Answer:

To lightly sprinkle a food with flour orconcecfioners' sugar

Question 24: Reduce

Answer:

To boil a mixture in order to evaporate the liquid and intensify the flavor

Question 25: Season

Answer:

To add such flavorings as herbs and spices

Question 26: Caramelize

Answer:

To heat sugar until it liquefies and darkens in color

Question 27: Scald

Answer:

To heat liquid to just below the boiling point

Question 28: Quarter

Answer:

To divide a food into four equal pieces