Chapter 25 Vocab

2. dividing foods into smaller parts, using a tool with a sharp blade.
3. To pulverize foods into crumbs, powder, or paste with a rolling pin, blender, or food processor.
6. Used to gently mix a light, fluffy mixture into a heavier one.
7. divide food into four equal pieces.
8. to put small pieces of food on s surface of another food
10. Cut food into large thin pieces with a slicing knife. Use a sawing motion.
11. mix thoroughly and add air to foods.
12. To cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
14. Make straight shallow cuts with a slicing knife in the surface of the food.
15. beat ingredients such as shortening and sugar combining until soft and creamy.
16. cut food into small pieces with kitchen shears.
18. grind or smash cooked fruits or veg until they are smooth.
19. to use a pastry brush to a coat a food with a liquid
20. to pour a liquid over a food as it cools
23. food with a thin layer of another food
26. They can be measured in many different ways.
28. To beat quickly to incorporate air into the mixture, making it light and fluffy.

1. Use a grinder to break up a food into coarse, medium, or fine particles.
2. Hold the knife handle with one hand, pressing the tip against the cutting board. Rock or pump the knife handle up and down carefully, keeping the tip of the blade on the board as the blade chops the food.
3. Cubed pieces are about ½ inch square and to dice make them 1/8 to ¼ inch square.
4. Used for fat that comes in 1/4 -pound sticks, you simply cut the amount you need, cutting through the paper with a serrated knife.
5. To cut off aa very thin layer of the peel with a paring knife.
9. (Liquid measuring cup) Subtract he amount of fat you want to measure from one cup, then pour that resulting amount of water into the measuring cup. Add the fat and then hold it down until it is completely below the surface of the water, and then lift the fat out of the water with a slotted spoon.
13. Pack the fat into a dry measuring cup pressing it firmly down so no space is left. Then take a rubber scrapper and scrap as much of it off.
17. to coat a food with three different layers
21. To break or tear of small layers of food. Often cooked fish, with a fork.
22. mix ingredients by tumbling them with tongs or large spoon and fork
24. to coat food heavily with flour, bread crumbs, or cornmeal.
25. Crush food into a smooth mixture with a smasher or beater.
27. to cut foods such as almonds, into very thin strips.