Exam 1

4. To crush food into a smooth mixture
5. This is the transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one.
8. Cutting into thin slices or pieces
9. To cut food into small, irregular pieces
10. To cut food into small pieces with kitchen shears
11. To chop finely
13. This does not require physical contact between the heat source and the food being cooked. Instead, heat moves by way of microwave and infrared waves.
15. To cut a food into very thin strips
18. To break up a food into medium or fine particles
19. To cut into small pieces or shreds by pressing and rubbing the food against the rough surface of a grater

1. The surface of this liquid should show some motion, but no air bubbles should break the surface.
2. To cook food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven.
3. To cut food into long thin strips, similar to matchsticks
5. This is the transfer of heat from one item to another when the items come into direct contact with each other
6. To grind or mash cooked fruits or vegetables until they are smooth
7. To divide a food into four equal pieces
10. To cut a food into large, thin pieces
12. To completely submerge food in a liquid that is at a constant, moderate temperature.
14. The cooking of food by immersion in water that has been heated to near its boiling point (212 °F) at sea level.
16. For this cooking method you should first sear the food item in hot oil, and then partially cover it in enough liquid to come halfway up the food item. Then cover the pot or pan tightly and finish the food slowly in the oven or on the stovetop until it is tender.
17. To cut off a very thin layer of peel