Chopping means to cut food into small, irregular pieces. To mince is to chop finely.

Both of these terms refer to cutting food into small, square pieces. Cubed pieces are about 1/2 inch square.

To cut off a very thin layer of peel with a paring knife. A peeler can also be used.

To make straight, shallow cuts with a slicing knife in the surface of a food.

To cut a food into large, thin pieces with a slicing knife.

To cut a food into very thin strips

To pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor

To break or tear off small layers of food

Cut food into smaller pieces or shreds

To use a grinder to break up a food into coarse, medium, or fine particles.

To crush food into a smooth mixture with a smasher or beater

To grind or mash cooked fruits or vegetables until they are smooth

To divide a food into four equal pieces

To cut food into small pieces with kitchen shears

To mix ingredients by tumbling them with tongs or a large spoon and fork

To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy

To pour liquid over a food as it cooks

To coat a food with three different layers.

To use a pastry brush to coat a food with a liquid, such as melted butter or a sauce

To put small pieces of food such as butter on the surface of another food

To coat food heavily with flour, breadcrumbs, or cornmeal

To lightly sprinkle a food with flour orconcecfioners' sugar

To coat a food, such as chicken or fish, with flour

To coat a food with a liquid that forms a glossy finish

To dip food briefly in boiling water and then cold water to stop the cooking process

To heat sugar until it liquefies and darkens in color

To make a liquid clear by removing solid particles.

To remove the center of a fruit

To loosen flavorful food particles in a pan after food has been browned.

To separate water from solid food

To add flavor to a food by soaking it in a cold, seasoned liquid.

To shape food by handle placing it in a decorative mold

To remove a stone or seed from fruit using a sharp knife

To boil a mixture in order to evaporate the liquid and intensify the flavor

To heat liquid to just below the boiling point

To add such flavorings as herbs and spices

To remove the thougher outer coating of a food

To soak dry ingredients such as tea or herbs, in hot liquid to extract flavor or soften the texture

To separate solid particles from a liquid, such a broth, by pouring the mixture through a strainer

To leave an opening in a container so steam can escape during cooking.

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Chapter 25 Vocab

Foods 2

Question	Answer
Chop and mince	Chopping means to cut food into small, irregular pieces. To mince is to chop finely.
Cube and dice	Both of these terms refer to cutting food into small, square pieces. Cubed pieces are about 1/2 inch square.
Pare	To cut off a very thin layer of peel with a paring knife. A peeler can also be used.
Score	To make straight, shallow cuts with a slicing knife in the surface of a food.
Slice	To cut a food into large, thin pieces with a slicing knife.
Sliver	To cut a food into very thin strips
Crush	To pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor
Flake	To break or tear off small layers of food
Grate and shred	Cut food into smaller pieces or shreds
Grind	To use a grinder to break up a food into coarse, medium, or fine particles.
Mash	To crush food into a smooth mixture with a smasher or beater
Purée	To grind or mash cooked fruits or vegetables until they are smooth
Quarter	To divide a food into four equal pieces
Snip	To cut food into small pieces with kitchen shears
Toss	To mix ingredients by tumbling them with tongs or a large spoon and fork
Whip	To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
Baste	To pour liquid over a food as it cooks
Bread	To coat a food with three different layers.
Brush	To use a pastry brush to coat a food with a liquid, such as melted butter or a sauce
Dot	To put small pieces of food such as butter on the surface of another food
Dredge	To coat food heavily with flour, breadcrumbs, or cornmeal
Dust	To lightly sprinkle a food with flour orconcecfioners' sugar
Flour	To coat a food, such as chicken or fish, with flour
Glaze	To coat a food with a liquid that forms a glossy finish
Blanch	To dip food briefly in boiling water and then cold water to stop the cooking process
Candy	To cook a food in sugar syrup
Caramelize	To heat sugar until it liquefies and darkens in color
Clarify	To make a liquid clear by removing solid particles.
Core	To remove the center of a fruit
Deglaze	To loosen flavorful food particles in a pan after food has been browned.
Drain	To separate water from solid food
Marinate	To add flavor to a food by soaking it in a cold, seasoned liquid.
Mold	To shape food by handle placing it in a decorative mold
Pit	To remove a stone or seed from fruit using a sharp knife
Reduce	To boil a mixture in order to evaporate the liquid and intensify the flavor
Scald	To heat liquid to just below the boiling point
Season	To add such flavorings as herbs and spices
Shell	To remove the thougher outer coating of a food
Steep	To soak dry ingredients such as tea or herbs, in hot liquid to extract flavor or soften the texture
Strain	To separate solid particles from a liquid, such a broth, by pouring the mixture through a strainer
Vent	To leave an opening in a container so steam can escape during cooking.

Created by: Ashleymariemoss

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