Recipe Terminology Matching
| To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides |
| To partially cook fruits, vegetables, or nuts in boiling water or steam |
| To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way |
| To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume |
| To cut into uniform pieces, usually a half inch on all sides |
| To cook a food in the vapor given off by boiling water |
| To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic |
| To heat an oven or utensil to a temperature before using it |
| To add visual appeal to a finished dish |
| To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly |
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