Food Prep Terms

3. to combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands.
5. to make small, straight, shallow cuts with a slicing knife in the surface of a food.
6. To remove excess off the top of measuring utensil
9. when measuring ingredients, it means filling the measuring tool to a rounded level above the top.
11. to cook food by completely immersing in hot fat.
12. To lightly brown or cook food in a SMALL amount of hot fat over moderate heat; pieces of food are cut into small or thin pieces preserving texture, moisture & flavor.
14. to expose to warmth in order to free from a frozen state.
16. to broil over hot coals or on a griddle.
17. to pour or spoon pan juices, melted fat, or sauces over the surface of food during cooking.
19. to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
21. to lightly mix ingredients by tumbling them with tongs or a large fork and spoon.

1. to cook uncovered under direct heat.
2. to cut food into very fine, uneven pieces.
4. to rub fat on the surface of a food or a cooking utensil.
7. to leave an opening in the covering of food through which steam can escape.
8. to beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy.
10. to remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
11. to lightly sprinkle the surface of a food with crumbs, flour, or sugar.
13. to make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
15. to blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light.
18. to cook food in a pan using vapor produced by a boiling liquid.
20. to cook meat, fish, or poultry uncovered in an oven with dry, hot air.