Foods II Review

2. clear broth made from stock
5. to work a solid fat into dry ingredients with a pastry blender
6. whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering
7. a milk based soup
11. a rich, thickened cream soup
16. transferring heat by waves of energy
17. transferring heat by direct contact
20. the 5 parts of a recipe are: Nam, Yield, Directions, Equipment, and ____
21. a clear rich flavored soup made from stock
22. a process of working dough with the heels of your hands
23. to moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying

1. Cooking food under direct heat
3. a base used for stocks
4. large pieces of food are placed in a small amount of liquid in a pan with a tight fitting lid
5. This is a soup made from unthicken milk
8. a term to indicate pasta is cooked just enough to keep a firm texture
9. when a liquid reaches its highest temperature of 212 degrees F
10. Used to add visual appeal to a finished dish
12. cooking a food in a small amount of hot fat in a pan over moderate heat
13. small pieces of food are completely covered with a liquid and simmer slowly in a covered pan
14. a base used for cream
15. a liquid in which a food is allowed to stand in order to flavor or tenderize it
18. a measure equal to less than a 1/8th of a teaspoon
19. to cool a food below room temperature in the refrigerator or freezer