SIBUGAY TECHNICAL INSTITUTE INCORPORATED

Lower Taway, Ipil, Zamboanga Sibugay

www.sibugaytech.edu.ph

COLLEGE OF AGRICULTURE
INTRO TO FOODS TECHNOLOGY AND PROCESSING
PRELIMINARY EXAMINATION
THIRD YEAR

Name: ____________________ DATE: ________________

Grade/section: _____________________

TEST I. IDENTIFICATION. Write the letter of the best answer on the space provided before each
number. Refer on the table below.

A. WHIP M. DOT
B. BASTE N. DICE
C. BLEND O. GRATE
D. SKIM P. FLAKE
E. BREAD Q. PARE
F. PEEL R. KNEAD
G. MINCE S. MARINATE
H. FOLD T. MINCE
I. DREDGE U. STIR FRY
J. DOT V. SEAR
K. DICE W. SAUTE
L. X X. FRY
Y. TOSS

___1. to moisten meat or other foods while cooking to add flavor and to prevent drying of surface.
Liquid is usually melted fat, meat drippings, fruit juice or sauce.
___2. to mix thoroughly two or more ingredients.
___3. to coat w/ bread crumbs alone or to coat w/ bread crumbs then w/ dilutea slightly beaten egg
or milk and again w/ crumbs.
___4. To cut into cubes, usually less than ½ inch.
___5. To scatter small bits such as butter over the surface of foods.
___6.To sprinkle or coat w/ flour or other fine substances.
___7. To break or pull apart a food like chicken or fish that divides naturally.
___8. To combine by using two motions, cutting vertically through the mixture and turning by sliding
across the bottom of the mixing bowl by each term.
___9.To rub food against the grater to divide into small particles.
___10.To manipulate with a pressing motion accompanied by folding and stretching.
___11.To let food stand in marinate usually an acid oil mixture.
___12.To cut or chop in very small pieces.
___13.To cut off the outside covering
___14.To remove floating layer by passing a utensil under it as skimming milk by taking the cream.
___15.To beat rapidly produce expansion this is a applied to cream, eggs and gelatin dishes.
___16.To cook in an oven type appliance. Cover or an covered containers may be used.
___17.To roast slowly in a grid –iron, over coals or under a free flame or even electric unit, usually
basting with a highly seasoned sauce.
___18.To preheat in boiling water or steam.
___19.To cook slowly in a covered container in a small amount of liquid.
___20.To heat sugar or food containing sugar until a brown color or characteristics flavor develop.
___21.To cook in fat, applied specially (1) to cook in a small amount of fat also called sauce or pan-
fry,(2) to cook in a deep layer of fat also called beep-fat fry.
___22.to brown or cook in a small amount of fat.
___23.To brown the surface of meat by a small quantity of liquid.
___24. Same as sauté.
___25.To tumble ingredients lightly with a lifting motion. Used two forks of a spoon or fork.
ANSWERS
 Baste –to moisten meat or other foods while cooking to add flavor and to prevent
drying of surface. Liquid is usually melted fat, meat drippings, fruit juice or sauce.
 Blend –to mix thoroughly two or more ingredients.
 Bread – to coat w/ bread crumbs alone or to coat w/ bread crumbs then w/ dilutea
slightly beaten egg or milk and again w/ crumbs.
 Dice – To cut into cubes, usually less than ½ inch.
 Dot- To scatter small bits such as butter over the surface of foods.
 Dredge- To sprinkle or coat w/ flour or other fine substances.
 Flake- To break or pull apart a food like chicken or fish that divides naturally.
 Fold- To combine by using two motions, cutting vertically through the mixture and
turning by sliding across the bottom of the mixing bowl by each term.
 Grate- To rub food against the grater to divide into small particles.
 Knead- To manipulate with a pressing motion accompanied by folding and stretching.
 Marinate- To let food stand in marinate usually an acid oil mixture.
 Mince- To cut or chop in very small pieces.
 Pare- To cut off the outside covering
 Peel- To strip off the outside covering.
 Score- to make like cuts on a surface, to cut ⅛ inches to ½ inches intervals in the
fatty edge of steaks or chops to prevent edges from curling during cooking.
 Skim- To remove floating layer by passing a utensil under it as skimming milk by
taking the cream.
 Whip-To beat rapidly produce expansion this is a applied to cream, eggs and gelatin
dishes.
 Baking- To cook in an oven type appliance. Cover or an covered containers may be
used.
 Barbeque- To roast slowly in a grid –iron, over coals or under a free flame or even
electric unit, usually basting with a highly seasoned sauce.
 Blanche- To preheat in boiling water or steam.
 Braise- To cook slowly in a covered container in a small amount of liquid.
 Caramelize- To heat sugar or food containing sugar until a brown color or
characteristics flavor develop.
 Fry- To cook in fat, applied specially (1) to cook in a small amount of fat also called
sauce or pan-fry,(2) to cook in a deep layer of fat also called beep-fat fry.
 Sauté- to brown or cook in a small amount of fat.
 Sear- To brown the surface of meat by a small quantity of liquid.
 Stir-fry- Same as sauté.
 Toss- To tumble ingredients lightly with a lifting motion. Used two forks of a spoon or
fork.