Creative Foods Final Exam Study Guide – Flashcards
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Teaspoon
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tsp
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Tablespoon
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Tbsp
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Cup
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C
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Ounce
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oz
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Pound
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lb
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Gallon
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Gal
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Quart
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Qt
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Pint
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pt
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Degrees Fahrenheit
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F
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Square
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Sq
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Dozen
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doz
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Few grains
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F.g.
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2 cups
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One pint
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2 pints
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1 quart
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4 quarts
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1 gallon
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16 ounces
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1 pound
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8 ounces
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1 fluid cup
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3 teaspoons
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1 tablespoon
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16 tablespoons
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1 cup
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16 ounces
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1 pint
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8 tablespoons
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1 stick of butter
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16 cups
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1 gallon
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5 1/3 tablespoons
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1/3 cup
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1 egg
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1/4 cup
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1/2 cup
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1 stick of butter
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2 tablespoons
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1/8 cup
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To cook liquid at 212°F
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Boil
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To cut into very fine pieces
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Mince
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To cut into small squares of equal size
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Cube
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To cook in a small amount of fat
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Sauté
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To cook in liquid that is barely at the boiling point
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Simmer
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To cook in the oven with dry heat
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Bake
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To soften butter by adding sugar and mixing until butter is creamy
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Cream
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To combine solid fat with flour using a pastry blender
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Cut in
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To cut into very small cubes of even size
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Dice
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To cut food into thin match-stick sized strips
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Julienne
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To incorporate a delicate mixture into a thicker, heavier mixture using a down, up, and over motion
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Fold
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To rub fat on the surface of a cooking utensil
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Grease
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To return to a previous state by adding water
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Reconstitute
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To cook with vapor produced by boiling liquid
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Steam
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To remove one part from another, as the yoke from the white of an egg
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Separate
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To make grooves or folds in dough
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Flute
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To put food through a sieve to form a thick and smooth liquid
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Purée
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To leave an opening through which air can escape from the covering of food
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Vent
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To remove the seed of a fruit or vegetable
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Pit
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To work dough by pressing it with the heels of the hand, folding it, turning it until the dough is elastic and smooth
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Knead
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To beat quickly and steadily by hand with a whisk or mixer
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Whip
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To soak meat in an acid solution to tenderize the meat
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Marinate
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To heat sugar until a brown color
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Caramelize
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To put through a sieve to reduce to finer particles
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Sift
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To cook a food by sprinkling it with or dipping it in flour or breadcrumbs
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Dredge
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To make small shallow cuts on the surface of a food
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Score
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To prepare poultry for cooking by binding the wings and legs
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Truss
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To cook one food or several foods together in the liquid for a long period of time
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Stew
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To flatten dough to an even thickness with a rolling pin
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Roll
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To reduce a food into small bits by rubbing it on the sharp teeth of the utensil
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Grate
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To boil in liquid until partially cooked
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Parboil
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To play small pieces of butter or another food over the surface of a food
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Dot
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To remove a substance from the surface of a liquid
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Skim
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To cut into small bits with kitchen shears
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Snip
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To soak in hot liquid
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Steep
