Ben Page

4. to make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soakin
6. to rub fat on the surface of a food or a cooking utensil
9. to expose to warmth in order to free from a frozen state
13. To cut into very fine, uneven pieces
14. to pour or spoon pan juices, melt fat, or sauces over the surface of a food during cooking, using a baster, cup or spoon to keep the food moist and add flavor
16. to increase the flavor of a food by adding herbs,spices, or other ingredients
18. to reduce food into small pieces by pressing and rubbing it against the "teeth" of a grater
20. to remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler
21. to cut into small, uneven pieces
22. to leave an opening in the covering of a food through which steam can escape
23. to cut food into small, equal size squares about 1/4 to 1/8 inch in size

1. to lightly sprinkle the surface of a food with crumbs, flour or sugar
2. to sprinkle or coat a food with flour
3. to make something easy to chew by applying a substance that breaks down connective tissue or fiber
5. to cut into small, equal size squares about 1/2 inch in size
7. to change food from a solid to a liquid using heat
8. to soak food in a cold, seasoned liquid, usually containing an acid
9. to cause cause a solid food to turn into or become part of a liquid
10. to lower a food's temperature to freezing or below by placing it in a freezer
11. to separate solid from liquid materials by pouring off the liquid
12. to remove the outer layer/skin,by stripping or pulling off with your fingers or a knife
15. to remove liquid from a solid food by pouring off the liquid
16. to cut or break food into long, thin strips by using a knife,fork or grater
17. to cut food into large,thick or thin flat pieces with a slicing knife
19. to immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning