Culinary Specialist E5
To cook by dry heat in an oven, either covered or uncovered is defined as what? - ANS-Baking
To roast or cook slowly, basting with a highly seasoned sauce is to? - ANS-Barbecue
To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to
add flavor - ANS-Baste
A predetermined quantity or number of servings of food that is prepared at selected intervals in
progressive cookery - ANS-Batch preparation
To make a mixture smooth by using a fast regular circular and lifting motion which incorporates
air into a product. - ANS-Beat
To partially cook in deep fat , boiling water or steam - ANS-Blanch
To mix two or more ingredients thoroughly - ANS-Blend
To cook in liquid at boiling point (212 degrees) in which bubbles rise and break at the surface -
ANS-Boil
To brown in a small amount of fat, then to cook slowly in a small amount of liquid below the
boiling point in a covered utensil. - ANS-Braise
To cover with crumbs or other suitable dry coating ingredient or to dredge in a mixture of flour
seasoning and or condiments, dip in a mixture of milk or slightly beaten eggs and then dredge in
crumbs. - ANS-Bread
To cook by direct exposure to heat - ANS-Broil
To produce a brown color on the surface of food by subjecting it to heat - ANS-Brown
To cut food into irregular small pieces - ANS-Chop
To mix until smooth, so that the resulting mixture is softened and thoroughly blended -
ANS-Cream
To pinch together in order to seal - ANS-Crimp
To cut any food into square shape pieces - ANS-Cube
To cook by dry heat in an oven, either covered or uncovered is defined as what? - ANS-Baking
To roast or cook slowly, basting with a highly seasoned sauce is to? - ANS-Barbecue
To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to
add flavor - ANS-Baste
A predetermined quantity or number of servings of food that is prepared at selected intervals in
progressive cookery - ANS-Batch preparation
To make a mixture smooth by using a fast regular circular and lifting motion which incorporates
air into a product. - ANS-Beat
To partially cook in deep fat , boiling water or steam - ANS-Blanch
To mix two or more ingredients thoroughly - ANS-Blend
To cook in liquid at boiling point (212 degrees) in which bubbles rise and break at the surface -
ANS-Boil
To brown in a small amount of fat, then to cook slowly in a small amount of liquid below the
boiling point in a covered utensil. - ANS-Braise
To cover with crumbs or other suitable dry coating ingredient or to dredge in a mixture of flour
seasoning and or condiments, dip in a mixture of milk or slightly beaten eggs and then dredge in
crumbs. - ANS-Bread
To cook by direct exposure to heat - ANS-Broil
To produce a brown color on the surface of food by subjecting it to heat - ANS-Brown
To cut food into irregular small pieces - ANS-Chop
To mix until smooth, so that the resulting mixture is softened and thoroughly blended -
ANS-Cream
To pinch together in order to seal - ANS-Crimp
To cut any food into square shape pieces - ANS-Cube
