Basic Cooking Terms

3. To ornament food - usually with another colorful food - before serving to add eye appeal
4. crushing them
5. To mix ingredients lightly without masking
7. To cook by dry heat, usually in an oven
10. To cook in water or liquid in which bubbles rise continually and break on surface
11. fruits and vegetable
13. To sprinkle or coat with a powdered substance ,usually with crumbs or
14. To cut into very small cubes
15. To beat sugar and fat together until fluffy
17. To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat
18. To remove or strip off the skin or rind of

1. To beat rapidly to introduce air bubble into food, applied to cream, eggs, and gelatin
2. To cut into small pieces
3. To finely divide food in various sizes by rubbing it on a grater with sharp projections
6. To mix by using circular motion, going around and around until blended
7. To mix two or more ingredients together until well combined
8. To work dough with the "heel" of the hands,using a pressing motion, accompanied by folding and stretching until smooth and elastic
9. To flatten to a desired thickness using a rolling pin
11. To cook in the steam generated by boiling water
12. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture
15. To prepare food in various sizes by applying heat in any form
16. To cut or chop food as finely as possible