Basic Cooking Terms

2. To cook in water or liquid in which bubbles rise continuously and break on the surface.
3. To finely divide food in in various sizes by rubbing it on a grater.
8. To cut into very small cubes.
9. To sprinkle or coat with a powdered substance.
11. TO cut in small pieces.
13. To roast meat slowly on a split rack or rack over heat-basting frequently wit a seasoned sauce.
16. to mix ingredients by gently turning over one part over another with a spatula.
17. To bake, dry, or toast a food until the surface is brown.
19. To mix ingredients lightly without mashing
21. To work dough with the heel of the hands, using a pressing motion.
22. To cook below boiling point
23. TO coat food with butter, or egg using a small brush.

1. To beat rapidly to introduce air bubbles into food.
2. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
4. To flatten to a desired thickness
5. To cut or chop food as finely as possible.
6. to beat sugar and fat together until fluffy.
7. To cook by dry heat, usually in an oven.
10. To ornament food
12. TO remove or strip of the skin or rind.
14. TO cut fat into flour with 2 knives, or a pastry blender until until it is distributed in small particles throughout the mixture.
15. To cook over, under, or in front of hot coals or a gas or electric burner or other form of direct heat.
17. To mix two or more ingredients together until well combined.
18. To prepare food by using heat in any form.
20. To cook in the steam generated by boiling water.
22. To cook in a small amount of fat