PRECISION EXAM FOOD AND NUTRITION
EXAM STUDY SHEET 2026
◉ Baste. Answer: to spoon pan liquids over the surface of food
during cooking to keep the food moist and add flavor
◉ Beat. Answer: mix or stir quickly, bringing the contents of bowl to
the top and down again
◉ Blend. Answer: to mix ingredients until thoroughly combined
◉ Bread. Answer: to coat a food item with crumbs and egg
◉ Broil. Answer: a dry cooking method in which food is cooked
directly under a primary heat source
◉ Coat. Answer: to thoroughly cover a food with a liquid or a dry
mixture
◉ Core. Answer: to remove the center part or stem of a fruit or
vegetable leaving a hole
, ◉ Deep fry. Answer: to cook in a large amount of hot fat
◉ Dredge. Answer: to coat a food by sprinkling it with or dipping it
in a dry ingredient such as flour or breadcrumbs
◉ Equivalent. Answer: the same amount expressed in different ways
by using different units of measure
◉ Flour. Answer: to sprinkle or coat with flour
◉ Grease. Answer: to coat food or utensils with a layer of oil or
shortening
◉ Julienne. Answer: to cut into long narrow strips
◉ Mince. Answer: to cut into very fine pieces
◉ Pan broil. Answer: to cook without fat in an uncovered skillet
without grease and pouring off excess fat as it accumulates
◉ Parboil. Answer: to boil briefly as a preliminary or incomplete
cooking procedure
EXAM STUDY SHEET 2026
◉ Baste. Answer: to spoon pan liquids over the surface of food
during cooking to keep the food moist and add flavor
◉ Beat. Answer: mix or stir quickly, bringing the contents of bowl to
the top and down again
◉ Blend. Answer: to mix ingredients until thoroughly combined
◉ Bread. Answer: to coat a food item with crumbs and egg
◉ Broil. Answer: a dry cooking method in which food is cooked
directly under a primary heat source
◉ Coat. Answer: to thoroughly cover a food with a liquid or a dry
mixture
◉ Core. Answer: to remove the center part or stem of a fruit or
vegetable leaving a hole
, ◉ Deep fry. Answer: to cook in a large amount of hot fat
◉ Dredge. Answer: to coat a food by sprinkling it with or dipping it
in a dry ingredient such as flour or breadcrumbs
◉ Equivalent. Answer: the same amount expressed in different ways
by using different units of measure
◉ Flour. Answer: to sprinkle or coat with flour
◉ Grease. Answer: to coat food or utensils with a layer of oil or
shortening
◉ Julienne. Answer: to cut into long narrow strips
◉ Mince. Answer: to cut into very fine pieces
◉ Pan broil. Answer: to cook without fat in an uncovered skillet
without grease and pouring off excess fat as it accumulates
◉ Parboil. Answer: to boil briefly as a preliminary or incomplete
cooking procedure
