Terminology Quiz #2

1. To cut solids into pieces with a sharp knife or other chopping device.
2. To preserve meats by drying and salting and/or smoking.
5. To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.
8. To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.
9. To cook over high heat, usually on top of the stove, to brown food.
10. To cut food into very small (1/8-to 1/4-inch) cubes of uniform shape and size.

1. To remove the seeds or tough woody centers from fruits and vegetables.
2. To cut food into small (about 1/2- inch) cubes.
3. To separate and remove solids from a liquid, thus making it clear.
4. To cook by completely immersing food in hot fat.
5. To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
6. The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.
7. To cause a dry substance to pass into solution in a liquid.
8. To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
9. To cook on a rack or spit under direct heat, usually in an oven.