es and equipm... / ethan stevens - template equipment and prep term...

____ 11. cut in
____ 12. chop
____ 13. dice
____ 14. flour
____ 15. fold in
____ 16. garnish
____ 17. grate
____ 18. knead
____ 19. mince
____ 20. peel
____ 21. roll

m. to sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
k. to work dough with the \heel\ of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
q. to cook in water or liquid in which bubbles rise continually and break on surface.
p. to cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
q. to coat food with butter, margarine, or egg - using a small brush.
r. to bake, dry, or toast a food until the surface is brown.
s. to roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned stock.
y. to cut into small pieces.
u. to cook below the boiling point, bubbles form slowly and break on the surface.
v. to beat rapidly to introduce air bubbles into food. applied to cream, eggs, and gelatin.

____ 22. saute
____ 23. season
____ 24. simmer
____ 25. steam
____ 26. stir
____ 27. toast
____ 28. whip

w. to mix by using circular motion, going around and around until blended.
x. to cook in the steam generated by boiling water.
y. to flatten to a desired thickness by using a rolling pin.
z. to cook in a small amount of fat.
aa. to add salt, pepper, or other substances to food to enhance the flavor.
bb. to mix ingredients lightly without mashing or crushing them.

Question

es and equipm... / ethan stevens - template equipment and prep term...

____ 11. cut in
____ 12. chop
____ 13. dice
____ 14. flour
____ 15. fold in
____ 16. garnish
____ 17. grate
____ 18. knead
____ 19. mince
____ 20. peel
____ 21. roll

m. to sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
k. to work dough with the \heel\ of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
q. to cook in water or liquid in which bubbles rise continually and break on surface.
p. to cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
q. to coat food with butter, margarine, or egg - using a small brush.
r. to bake, dry, or toast a food until the surface is brown.
s. to roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned stock.
y. to cut into small pieces.
u. to cook below the boiling point, bubbles form slowly and break on the surface.
v. to beat rapidly to introduce air bubbles into food. applied to cream, eggs, and gelatin.

____ 22. saute
____ 23. season
____ 24. simmer
____ 25. steam
____ 26. stir
____ 27. toast
____ 28. whip

w. to mix by using circular motion, going around and around until blended.
x. to cook in the steam generated by boiling water.
y. to flatten to a desired thickness by using a rolling pin.
z. to cook in a small amount of fat.
aa. to add salt, pepper, or other substances to food to enhance the flavor.
bb. to mix ingredients lightly without mashing or crushing them.

Accepted Answer

To solve this matching exercise (culinary terms to their definitions), we analyze each term and match it to the correct definition:

### 22. Sauté
Definition: "To cook in a small amount of fat" (Option Z).
Reason: Sautéing involves cooking food quickly in a little fat.

### 23. Season
Definition: "To add salt, pepper, or other substances to food to enhance the flavor" (Option AA).
Reason: Seasoning means adding flavor enhancers like salt/pepper.

### 24. Simmer
Definition: "To cook below the boiling point, bubbles form slowly and break on the surface" (Option U).
Reason: Simmering is gentle cooking below boiling (vs. rapid boiling).

### 25. Steam
Definition: "To cook in the steam generated by boiling water" (Option X).
Reason: Steaming uses hot steam (from boiling water) to cook food.

### 26. Stir
Definition: "To mix by using circular motion, going around and around until blended" (Option W).
Reason: Stirring uses circular motions to combine ingredients.

### 27. Toast
Definition: "To bake, dry, or toast a food until the surface is brown" (Option R).
Reason: Toasting browns food (e.g., bread) via dry heat.

### 28. Whip
Definition: "To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin" (Option V).
Reason: Whipping (e.g., whipped cream) incorporates air by rapid beating.

### Final Matches:
22. Sauté - Z
23. Season - AA
24. Simmer - U
25. Steam - X
26. Stir - W
27. Toast - R
28. Whip - V

Sovi.AI - AI Math Tutor

QUESTION IMAGE

Question

Explanation:

22. Sauté

23. Season

24. Simmer

25. Steam

26. Stir

27. Toast

28. Whip

Final Matches:

Answer: