Preparation time

2. To cut or break food into long, thin strips by using a knife, fork, or grater.
4. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
7. To expose to warmth in order to free from a frozen state.
8. To rub fat on the surface of a food or a cooking utensil
10. To cut food into VERY FINE, UNEVEN pieces.
12. To cause a solid food to turn into or become part of a liquid.
14. To leave an opening in the covering of a food through which steam can escape.
16. To remove the outer layer/skin, by stripping or pulling off with your finger or a knife.
17. To sprinkle or coat a food with flour.
18. To cut food into small, equal size squares about ¼ to ⅛ inch in size. #evencut
19. To combine flour and solid fat by CUTTING the fat into tiny pieces using a PASTRY BLENDER, two forks or knives, or the hands.
20. To lower a food’s temperature to freezing or below by placing it in a freezer.

1. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
3. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
5. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
6. 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.
9. 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.
10. To change food from a solid to a liquid by applying heat.
11. To cut food into small, equal size squares about ½ inch in size.
13. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
15. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
16. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.