1) Pasta that is cooked until it has a slight resistance to a bite--often considered the PERFECT consistency. a) Al Dente b) Boil c) Bake 2) Cooking in an oven with a dry heat. a) Fillet b) Bake c) Grill 3) Mixing rapidly while incorporating some amount of air into the substance. a) Marinade b) Beat c) Steam 4) Heating a liquid until it bubbles. a) Steam b) Lukewarm c) Boil 5) To separate and remove solids from a liquid and make it clear. a) Cream b) Marinade c) Clarify 6) To soften a fat by beating it--usually at room temperature. a) Cream b) Clarify c) Marinade 7) To remove the bones from meat or fish. a) Pickle b) Fillet c) Clarify 8) To cook in hot fat or oil. a) Bake b) Saute c) Fry 9) Cooking on a grill over a high heat. a) Lukewarm b) Grill c) Bake 10) Neither hot or cold--usually around room temperature. a) Steam b) Boil c) Lukewarm 11) To soak a piece of meat or vegetables in a flavorful substance to soften it and give it flavor. a) Marinade b) Pickle c) Al Dente 12) To preserve fruits, vegetables or meats in a brine. a) Clarify b) Pickle c) Fry 13) Quickly cook meats or vegetables in a small amount of fat just until they turn brown. a) Bake b) Saute c) Steam 14) To cook in a boiler or pressure cooker with a tight-fitting lid where the steam indirectly cooks the food. a) Steam b) Bake c) Grill

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