Recipe Basics Review: Hunter Reed

2. measurement equal of 16 ounces, also known as "lb"
4. to cook in a small amount of fat
6. to cook in the steam generated by boiling water
8. to cook in water or liquid in which bubbles rise continuously and break the surface
9. to cut or chop food as finely as possible
10. to mix two or more ingredients together until well combined
12. oven toasts bread, heats up foods, and bakes small amounts of foods
13. to coat food with butter, margarine, or egg- using a small brush
15. sheet a pan that is flat and rectangular and is used for cookies and biscuits
16. to sprinkle or coat with a powdered substance,usually crumbs or seasonings

1. larger and heavier than saucepans and have two small handles on each side
3. a cutting motion that cuts food into very small pieces
4. too cook below the boiling point, bubbles form slowly and break the surface
5. to beat rapidly and introduce air bubbles into food
7. kitchen tool used to grip and lift hot, bulky foods
8. to make the mixture smooth by lifting it over and over quickly with a big beating stroke
11. to beat sugar and fat together until fluffy.
13. to cook by dry heat, usually in an oven
14. to flatten to a desired thickness by using a rolling pin.