Food Preparation

2. to make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
4. to combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives or the hand.
5. to cook meat, fish or poultry uncovered in an oven with dry, hot air.
10. to cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly.
11. to lightly sprinkle the surface of a food with crumbs, flour or sugar.
13. when measuring ingredients, it means filling measuring tool to a rounded level above the top.
14. 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.
16. to remove excess off the top of measuring utensil.
17. to cook uncovered UNDER direct heat.
18. to turn on an appliance or oven to a desired temperature about 5-10 minutes before food is to be placed in it.

1. to cook food by completely immersing in hot fat.
3. to work a ball of dough with the heels of he hands repeating press, fold and urn motions until the dough is smooth and elastic.
6. to make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
7. to pour or spoon pan juices, melted fat or sauces over the surface of a food during cooking, using a baster, cup or spoon to keep the food moist and add flavor.
8. to roast slowly on a rack or split over hot coals or some other direct heat source and baste with a spicy sauce.
9. to broil over hot coals or on a griddle.
12. to remove he stem and the very thin layer of peel of a fruit or vegetable with a pairing knife or peeler.
14. to cook food in liquid that is just below the boiling point.
15. to sprinkle or coat a food with flour.
17. to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.