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1
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cooking the product in dry heat within an enclosed chamber
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5
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A ___ is a liquid, cream or semi- solid food served on or used in preparing other food
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6
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A ____ is made by simmering vegetables and seasoning with water and adding an acidic liquid
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7
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Process by which starch granules absorb moisture when placed in liquid and heat is ___
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8
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French term for put in place
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9
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___ dressing as french dressing
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11
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Easiest mother sauce to prepare
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14
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A ____ is a mixture of onions, celery and carrot added to a stock to enhance its flavor and aroma
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15
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____is a very fine powder, is a pure starch derived from corn
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17
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Cooking food usually meat in an enclosed chamber using dry air
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18
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___ is a combination of equal amounts, by weight of flour and soft whole butter
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20
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simple pressurized pots that are used for cooking variety of food is ____
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23
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Smooth, no graininess or lumps
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24
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Cooking in a small amount of liquid covering about 2/3 of the food
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25
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Firm bite, crisp tender, is a term applied especially to vegetables
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26
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____ is adding watery food in a hot pot that has nothing in it
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27
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____ is a thickening agent of fat and flour made by blending and cooking over low heat
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28
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___ is when food is placed in moderate amount of oil in a pan
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29
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An ____ may be a stand-alone or combined with Range
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30
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This is usually mistaken for grilling
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32
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Commonly used for cooking vegetables
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