Mixing, Cutting, Cooking, and Preparation Terms
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each of the black spaces below before clicking
on it to display the answer.
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| A very large or overfull amount. May be almost double the level amount. | show 🗑
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| show | Pare/Peel
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| show | Saute
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| To remove liquid from a solid food by pouring off the liquid. | show 🗑
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| Cut food into very fine, uneven pieces. Smallest possible pieces. | show 🗑
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| show | Grease
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| Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger. | show 🗑
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| To immerse food in a liquid to wet, soften, dissolve, or clean. | show 🗑
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| show | Stir-fry
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| show | Season
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| To leave an opening in the covering of a food through which steam can escape. | show 🗑
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| show | Beat
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| Dry heat; cook over hot coals or on a griddle. | show 🗑
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| To make small, shallow cuts in the surface of food; to tenderize or let juice in. | show 🗑
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| Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size. | show 🗑
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| show | Broil
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| To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes. | show 🗑
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| To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives. | show 🗑
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| show | Simmer
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| To blend a delicat mixture into a heavier one. | show 🗑
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| show | Braise
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| To beat quickly and vigorously, to incorporate air and make light and fluffy. | show 🗑
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| Dry heat; cook in an oven with dry, hot air. | show 🗑
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| To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking. | show 🗑
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| To cause a solid food to turn into or become part of a liquid. | show 🗑
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| To lightly mix ingredients by tumbling them with tongs or a large fork and spoon. | show 🗑
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| Dry heat; cook meat, fish, or poultry uncovered in an oven. | show 🗑
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| To beat solid fat and sugar with a wooden spoon, until light and smooth. | show 🗑
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| Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles. | show 🗑
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| show | Strain
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| Cut food into small, uneven pieces. | show 🗑
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| Dry heat; roast slowly on a rack or spit and baste with a spicy sauce. | show 🗑
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| To soak food in a cold, seasoned liquid, to add flavor or to tenderize. | show 🗑
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| Moist heat; cook food in pan using vapor produced by boiling liquid. | show 🗑
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| To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients. | show 🗑
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| Cook in fat; cook food by immersing in hot fat/oil. | show 🗑
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| Cut food into small, equal size squares; about 1/2 in. in size. | show 🗑
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| show | Knead
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| Cook in fat; cook food in a small amount of hot fat. | show 🗑
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| show | Beat
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| To stir or mix ingredients until they are thorougly combined and and smooth. | show 🗑
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| show | Combine
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| To mix using a spoon or wire whisk with a circular motion. | show 🗑
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| show | Freeze
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| To expose to warmth in order to free from a frozen state. | show 🗑
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| To lightly sprinkle or coat a food with flour. | show 🗑
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| show | Dust
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| show | Melt
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| To reduce food into small peices by pressing and rubbing it agaist the "teeth" of a grater. | show 🗑
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| show | Shred
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| To cut food into large, thick or thin flat pieces with a knife. | show 🗑
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| To cook food in a microwave oven using little or no liquid. | show 🗑
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| To turn on appliance to desired temperature about 5-10 minutes before using it. | show 🗑
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