Foods I - Ch. 24

4. divide a food, usually by cutting it with a knife into four equal parts.
5. pulverize food into crumbs, powder, or paste with a rolling pen, blender, or food processor.
7. cut food into square pieces about 1/2 inch on a side.
8. put small pieces of food, such as butter, on the surface of another food.
10. dip a food briefly into boiling water, then into cold water to stop the cooking process.
12. cut food into small pieces with kitchen shears, usually used with fresh herbs or dried fruit.
13. work a dough to blend the ingredients and make it smooth and springy.
14. adding a thin layer of food on top of another food.
17. add flavor to a food and to break down tough pieces of meat, by soaking it in a cold seasoned liquid.
21. add flavorings such as salt, pepper, herbs and spices to a food before or during cooking.
22. combine solid fats with dry ingredients such as flour to make small coarse pieces by using a knife and fork or two knives.
23. make straight, shallow cuts with a slicing knife on the surface of food.
24. cut off a very thin layer of peel with a knife or peeler.

1. cut food into square pieces about 1/8 to 1/4 inch on a side.
2. grind or mash cooked fruits or vegetables until they are smooth. You can use a blender, food processor a food mill or a sieve.
3. coat food heavily with flour, breadcrumbs or cornmeal.
6. cut a food, such as almonds, into very thin strips.
9. subtracting the weight of the container from the total weight in order to find the weight of the food.
11. heat liquid to just below the boiling point.
12. cut a food into large thin pieces, using a sawing motion.
15. coat a food with a liquid that forms a glossy finish.
16. to break or tear off small layers of food with a fork; often used for fish.
18. beat ingredients such as butter and sugar until they are soft and creamy.
19. gently mix a light, fluffy mixture into a heavier one.
20. pour liquid over a food as it cooks.
22. remove the center of a fruit or vegetable, such as an apple, tomato, or pineapple.