|
Question Number: 1
|
Question: To coat an item with dry ingredients, usually with flour:
|
|
Question Number: 2
|
Question: To mark the surface of certain food to improve the appearance, add flavor, seal in juices and increse tenderness
|
|
Question Number: 3
|
Question: Decorative edible items used to enhance the appearance of food:
|
|
Question Number: 4
|
Question: To cut into uniform small, medium or large cubes or squares:
|
|
Question Number: 5
|
Question: Partially cook vegetables briefly in boiling water prior to shocking
|
|
Question Number: 6
|
Question: A flavored broth or liquid in which meat, poultry, fish or vegetables have been cooked
|
|
Question Number: 7
|
Question: To cut leafy vegetables into thin strips using a chef's knife:
|
|
Question Number: 8
|
Question: A "china cap" or "chinoise" is:
|
|
Question Number: 9
|
Question: To cook quickly in a small amount of fat, or in French, "to jump"
|
|
Question Number: 10
|
Question: To blend ingredients using a circular motion
|
