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26 Cards in this Set
- Front
- Back
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-to blend is to |
-mix a starchy powder and cold water 2gether into a smooth paste |
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To clarify is to |
-make clear by pass▪ throu▪ a sieve e.g dripping |
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Uhhs |
Hhye |
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To cream is to |
-beat fat and sugar 2gether▪ 2 form a light, fluffy mix▪ |
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What is a croquette? |
-mix▪ of beans and meat coated with an 🍳 and 🍞crumbs and then fried |
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To dice is to |
-cut vege▪ into cubes |
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What is a dredger? |
-a tin with many holes used for sprinkling 🍶 |
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What is dripping |
-fat obtained from meat which has been roasted |
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What is a doyley |
-📄 or crochet lace, round in shape with decora▪ used to line a plate b4▪ arranging 🍰 |
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What is dough |
-stiff mix▪ consist▪ of 🍶, liquid, 🍳, fat, raising agent |
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What is a fish slice |
-a gadget used for frying |
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What is to garnish |
-to make savoury foods attract▪ by decora▪ them with parsley, lemon slices, slices of hard boiled 🍳 |
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What is ginger |
-a spice with a sharp taste used in many dishes |
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What is to knead |
-to mix 2gether the dough using hands lightly or press▪ hard |
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To pasteurise is to |
-heat milk at a temp▪ of 64°C for 30 mins and then cool rapidly |
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What is a pectin? |
-substan▪ obtained from citrus pips or fresh fruit which causes jelly or jam to set |
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What is a raising agent |
-a substan▪ used in flour mix▪ to mk▪ the rise |
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What is roux |
-smooth paste made by melt▪ fat in a pan, mix▪ it with 🍶 and then add▪ liquid |
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What is to reduce |
-to lower temp▪ |
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To rub in is to |
-add fat to a 🍶 mix▪ using fingertips |
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What is savoury |
-a seasoned dish |
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What is to saute |
-toss food in little fat over low heat |
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What is to scald |
-pour boil▪ 🌊 over a vege▪ in order to remo▪ the skin |
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What is to sterilise |
-boil for a long time to destroy germs |
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What is to whisk |
-beat air into a mix▪ |
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What is zest |
-thin outer skin of citrus fruits with many visible holes contain▪ oil |
