Terms and Safety

2. To mix thoroughly and add air to foods.
5. To pour liquid over a food as it cooks using a baster or spoon.
7. To add such flavorings as herbs and spices to a food.
9. To break or tear off small layers of food.
10. To Pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
12. To cut food into small pieces with kitchen shears.
13. To put small pieces of food on the surface of another food.
15. To use a grinder to break up a food into coarse, medium, or fine particles.
16. To cut a food into very thin strip.
17. To coat food heavily with flour, bread crumbs, or cornmeal.Marinate- To add flavor to a food by soaking it in a cold, seasoned liquid.
19. Dividing a food into smaller parts, using tool with a sharp blade.
20. To beat ingredients, combining until soft and creamy.
22. To mix ingredients by tumbling them with tongs or a large spoon and fork.
23. To beat quickly and vigorously to incorporate air into a mixture.
25. To grind or mash cooked fruits or vegetables until they are smooth.

1. To divide a food into four equal pieces.
3. To use a pastry brush to coat a food with a liquid.
4. coating food with thin layer of another food.
5. To coat a food with three different layers.
6. To shape a food by hand or by placing it in a decorative mold.
8. combining two or more ingredients thoroughly so they blend.
10. and dice-cutting into small pieces. (Cubed pieces are ½ in square, dice is 1/8 to ¼ in square.)
11. To make straight shallow cuts with a slicing knife.
14. Subtracting the weight of the container to find the weight of food alone.
15. and shred To cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface.
16. To cut a food into large thin pieces with slicing knife.
18. To heat liquid to just below the boiling point.
20. and mince- Cut food into small irregular pieces, mince is chop finely.
21. To crush food into a smooth mixture with a masher or beater.
24. cut off a very thin layer of peel with paring knife.