Basic Food Preparation Terms and Techniques

• sauteing

• simmering

• boiling

• pan-frying

What does it mean to beat ingredients very rapidly to incorporate air into the batter while stirring into a light and fluffy texture? (a)  

• blend
• cream
• peel
• whip

Answer explanation

Did you know that whipped cream, was known as “snow cream” or “milk snow” until the 17th century.

Which of the following describes a ladle?

• a tool with a tube connected to a rubber bulb

• a tool designed to open cans, jars, and bottles

• a deep spoon with large teeth around the edges

• a deep spoon with a long handle that holds and serves liquids

To cut food into small irregular pieces. (a)  

• mince
• cube
• dice
• chop

A decoration on food, such as a sprig of parsley or green onions

• season

• garnish

• drain

• grease

Use a spoon to make circular or figure 8 motions.

• blend
• mix
• stir
• combine

What does it mean to combine mixtures by gently cutting down through the mixture and turning over near the surface using a rubber spatula?

• fold in

• whip

• cut in

• beat

Pour liquid over a food as it cooks, using a baster or spoon.

• Brush

• Baste

• Flour

• Dot

What does it mean to cut a food into long, thin pieces?

• flake
• rehydrate
• peel
• slice

What does it mean to cook in a little hot fat until the food's surface is brown?

• sear
• pare
• brown
• score