FOOD COOKAGE

4. to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
7. to broil over hot coals or on a griddle
8. to blend or mix two or more ingredients together.
11. to leave an opening in the covering of the food through which steam can escape.
13. to cook food in a pan using vapor produced by a boiling liquid.
15. to change food from a solid to a liquid by applying heat.
17. to cut or break food into long, thin strips by using a knife fork or grater.
19. to cut food into small and uneven pieces.

1. to beat ferociously and vigorously by hand
2. to cook food in a small amount of hot fat.
3. to remove excess of the top of a measuring tool.
5. to turn on an appliance or oven to a desired temperature about 5-10 minutes before food is being placed in.
6. to reduce into small pieces by pressing and rubbing it against the teeth of the grater.
8. too cut food into small even pieces roughly 1/2 inch in size.
9. to lower a food's temperature to freezing or below by placing it in a freezer.
10. to lightly sprinkle the surface of food with crumbs, flour, or sugar.
12. to lightly mix ingredients by tumbling them with tongs or a large fork or spoon.
14. to cut food into very fine and uneven pieces.
16. to immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
18. to cook meat, fish, or poultry uncovered in an oven with dry hot air.