Chapter 25 Vocab

5. – to divide food into small pieces with kitchen shears.
7. – to pour liquid over a food as it cooks using a baster or spoon.
9. – To use a grinder to break up a food into coarse, medium, or fine particles.
10. – to pulverize food into crumbs, powder, or paste with a rolling pin.
12. – Adds flavor and texture by coating food with a thin layer of another food.
15. – To mix thoroughly and add air to foods.
16. -displacement method – Subtract the amount of fat you want to measure from one cup. Pour that resulting amount of water into the measuring cup.
17. – to cut a food, such as almonds, into very thin strips.
19. – to beat ingredients, such as shortening and sugar, combing until soft and creamy.
20. – to mix ingredients, such as salad green and dressing.
23. – common method for measuring shortening.
25. – To grind or mash cooked fruits or vegetables until they are smooth.
26. – To put small pieces of food, such as butter, on the surface of another food.
27. and mince – cut food into small irregular pieces.

1. – to cut off a very thin layer of peel with a paring knife.
2. – subtracting the weight of the container to find the weight of food alone.
3. – Dividing a food into smaller parts.
4. – Combining two or more ingredients thoroughly so they blend.
6. – to crush food into a smooth mixture with a masher or beater.
8. – To coat a food with three different layers.
11. – Often applies to food that Is cooking. Mix with a spoon or wire whisk in a circular motion.
12. and Dice – Cutting food into square pieces.
13. – to cut food, such as cheese or carrots into smaller pieces or shreds by pressing and rubbing the food against the rough surface.
14. – Used to gently mix a light, fluffy mixture into a heavier one.
15. – to use a pastry brush to coat a food with a liquid.
18. – To break or tear off small layers of food often cooked fish.
21. To make straight, shallow cuts with a slicing knife.
22. – To beat quickly and vigorously to incorporate air into mixture.
23. – to coat food heavily with flour, breadcrumbs, or cornmeal.
24. to cut food into large, thin pieces with a slicing knife.