Kitchen Terms and Equipment Study Quiz

To cook in liquid at a bubbling temperature (pasta)

to cut into 1/4 inch cubes

to distribute solid shortening through dry ingredients (pie)

to cook by dry heat- usually in an oven (cake)

to cook meat or poultry by dry heat, usually in an oven (turkey)

to beat rapidly to incorporate air and increase volume (cream)

to combine a delicate ingredient into a thick mixture

to cook in a closed pot with only enough water to generate vapor

to cut into square, chunky pieces, roughly the same size (onion)

To cut or to chop into very fine pieces- (Garlic)