Nutrition

2. to cut food into small uniform pieces
4. cooking with water, but never allowed to boil, covered
6. to cook in a Wok, foods are cut into small pieces and cooked quickly
9. to make very straight cuts in the surface of food usually parallel lines
12. to cook meat or poultry slowly in a covered utensil with some liquid
13. to cover food with another ingredient such as flour or bread crumbs
14. to add another touch of food for decorating with color, texture, or contrast
16. to work one or more foods until soft and smooth with a spoon rubbing
18. to decorate the edge of a food such as a pastry
19. to cook over an open flame or charcoal
21. to separate a liquid from a food
22. to cut into small cubes-smaller than those for instructions "to cube"
24. to simmer and evaporate moisture
26. to moisten meat of other foods with liquid while cooking to add flavor and to prevent drying of the surface
28. to cut food into small squares-usually about 1/2 in. cubes

1. to cook with the dry heat of the oven
3. to cut food into very small pieces
4. to force a food through a fine strainer to make a pulp
5. to cook on a low heat where liquid just bubbles below the surface
7. to mix two or more ingredients until thoroughly combined
8. to dip into boiling water for a short time
10. to coat food with a dry ingredient such as flour
11. to cook by steam heat only
12. to make a mixture smooth or to incorporate air into a mixture using a circular motion
15. to combine two ingredients or mixtures by gently cutting down through a mixture around the bottom back up to surface and across the top in a down motion that does not leave the mixture until it is well blended
16. in to incorporate a solid fat into dry ingredients
17. to turn food's surface brown through applied heat through boiling, frying, or baking
20. to coat with a thin syrup
23. to remove the central portion of seed from fruits or vegetables
25. to place small pieces of an ingredient over surface
27. to cook in a small amount of fat on high heat