Basic Cooking Terms

2. to cook in steam generated by boiling water
3. to mix ingredients lightly without mashing or crushing them
5. to cook in water or liquid in which bubbles rise continually and break on the surface
7. to sprinkle or coat with a powdered substance, usually with crumbs or seasonings
9. to bake, dry, or toast a food until the surface is brown
11. to ornament food - usually with another colorful food - before serving to add eye appeal
14. to finely divide food in various sizes by rubbing it on a grater with a sharp object
16. to prepare food by applying heat in any form
17. to cook below the boiling point, bubbles form slowly and break on the surface
19. to remove or strip off the skin or rind of some fruits and vegetables
20. to work dough with the "heel" of hands, using a pressing motion, accompanied by folding and stretching until smooth or elastic
21. to cut into very small cubes
23. to beat rapidly to introduce air bubbles into food. applied to cream, eggs, and gelatin

1. 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 mix in a circular motion, going around and around until blended
5. to coat food with butter, margarine, or egg - using a small brush
6. to mix two or more ingredients together until well combined
8. to mix ingredients by gently turning one part over another with a spatula
10. to cook in a small amount of fat
12. to add salt and pepper or other substances to food to enhance flavor
13. to cook by dry heat, usually in an oven
15. to flatten to a desired thickness by using a rolling pin
16. to beat sugar and fat together until fluffy
18. to cut or chop food as finely as possible
22. to cut into small pieces