nutrition/wellness

3. To remove the tough outer coating of a food, such as eggs or nuts.
4. To mix thoroughly and add air to foods.
5. To grind or mash cooked fruits or vegetable until they are smooth.
6. To pulverize food into crumbs, powder, or paste with rolling pin, blender, or food processor.
8. To leave an opening in a container so steam can escape during cooking.
9. To make a liquid clear by removing solid particles.
13. To separate solid particles from a liquid by pouring the mixture through a strainer or sieve.
16. To add such flavorings as herbs and spices to a food.
17. To cut a food into large, thin pieces with a slicing knife.
18. To shape a food by hand or by placing it in a deorative mold.
21. To make straight, shallow cuts with a slicing knife.
22. To put small pieces of food.
24. To loosen the flavorful food particles in a pan after food has been browned.
26. To remove the center of a fruit, such as an apple or pineapple.
27. To add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded.
28. To beat quickly and vigorously to incorporate a air into mixture, making it light and fluffy.

1. To pour liquid over a food as it cooks, using a baster or spoon.
2. To heat liquid to just below the boiling point.
3. To soak dry ingredients in het liquid to extract flavor or soften the texture.
5. To cut off a very thin layer of peel with a paring knife.
7. To cut a food, such as almonds, into very thin strips.
10. To break or tear off small layers food, often cooked fish, with a fork
11. To beat ingredients, such as shortening and sugar, combining until soft and creamy.
12. To remove a stone or seed from fruit using a sharp knife.
13. To cut food into small piece with kitchen shears.
14. To divide a food into four equal pieces.
15. To crush food into a smooth mixture with a masher or beater.
16. Often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion.
19. To lightly sprinkle a food with flour or confectioner' sugar.
20. To mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon or fork.
22. To separate water from solid food by putting the food in a colander or strainer
23. To boil a mixture in order to evaporate the liquid and intensify the flavor. Also called "cook down."
25. To use a grinder to break up a food into coarse, medium, or fine particles.
26. To heat sugar until it liquefies and darkens in color.