Cooking Methods

2. cut or break food into long, thin strips by using a knife, fork, or grater
3. lightly sprinkle the surface of a food
5. beat solid fat & sugar with a wooden spoon or electric mixer until smooth, light, and creamy.
6. reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
7. leave an opening in the covering of a food through which steam can escape.
11. remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
14. cut food into small, equal size squares, about 1/2 inch in size
16. rub fat on the surface of a food or a cooking utensil
18. cause a solid food to turn into or become part of a liquid

1. remove the outer layer/skin
2. separate solid from liquid materials by pouring the mixture through a strainer or sieve.
3. cut food into small, equal size squares
4. soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
8. work a ball of dough with the heels of the hands
9. cut food into VERY FINE, UNEVEN pieces
10. expose to warmth in order to free from a frozen state.
12. remove liquid from a solid food by pouring off the liquid
13. pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking
15. to cook uncovered under direct heat
17. change food from a solid to a liquid by applying heat.