Post Test Review - Foods and Nutrition

Knead

To work a dough by pressing it with the heels of the hands, folding it, turning it, and repeating each

Cream

To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy

Cut-in

To combine solid fat with flour using a pastry blender, two forks, or the fingers

Whip/Whisk

To beat quickly and steadily by hand with a whisk or rotary beater

Sauté

To cook food in a small amount of hot fat

Chop

To cut into small piecesTTo

Fold-in

To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light

Beat

To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater

Shred

To cut or break into thin pieces

Sift

To put through a sieve to reduce to finer particles

Toss

To mix lightly

Bake

To cook in the oven with dry heat

Grate

To reduce a food into small bits by rubbing it on the sharp teeth of a utensil

Preheat

To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used

Grease

To rub fat on the surface of a cooking utensil or the food itself

Scrape

To remove all the residue of the batter

Add

To take 2 ingredients and combine them together

Stir/Combine

To mix with a circular motion

Roll out

To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten a dough to an even thickness with a rolling pin

Cut out

To divide into parts with a sharp utensil

Brush

To apply sauce, melted fat, or other liquid with a basting or pastry brush

Sprinkle

To scatter drops of liquid or particles of powder over the surface of a food

Melt

To change from a solid to a liquid through the application of heat

Blend

To stir ingredients until they are thoroughly combined

Pour

To add a liquid into another mixture