Kitchen Terminology

3. To cut into uniform pieces usually a half-inch on all sides
4. Liquid that is kept just below its boiling point, a few bubbles will form and burst just before reaching the surface
6. Fried quickly in a little hot fat
7. beat a food lightly & rapidly in order to incorporate air into the mixture and to increase its volume
9. To reduce food to small shreds by rubbing it against a grater
10. The cooking of food by immersion in water that has been heated to near its boiling point
11. “To the Tooth” a term to indicate pasta is cooked just enough to keep a firm texture
12. Mixing butter and sugar together at a moderately high speed until well blended, fluffy, and pale yellow
13. Remove the skin of a fruit or vegetable
15. To cool a food below room temperature in the refrigerator or freezer, or over ice

1. To work the dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
2. To heat an oven or utensil to a temperature before using it
3. a general method for cutting food into bite-sized pieces
5. The process of soaking foods in a seasoned, often acidic, liquid before cooking
8. Chopping food into tiny irregular pieces
9. To cook a food in the vapor given off by boiling water
12. To work a solid fat such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender
14. To gently mix/stir two foods together so that air is not lost- gently combine with a rubber scraper