Cooking Methods

2. To cut food into VERY FINE, UNEVEN pieces.
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 soak in.
8. To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
10. To rub fat on the surface of a food or a cooking utensil
12. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
15. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
17. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
18. To cook uncovered UNDER direct heat.
19. To leave an opening in the covering of a food through which steam can escape.
20. To change food from a solid to a liquid by applying heat.

1. To cause a solid food to turn into or become part of a liquid.
3. To cut food into small, equal size squares about ½ inch in size.
4. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
5. To increase the flavor of a food by adding herbs, spices, or other ingredients
6. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
7. To lower a food’s temperature to freezing or below by placing it in a freezer.
9. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
11. To remove liquid from a solid food by pouring off the liquid
13. To cut food into small, equal size squares about ¼ to ⅛ inch in size
14. To lightly brown or cook food in a SMALL amount of hot fat over MODERATE HEAT
16. To cook pieces of meat, poultry, or vegetables slowly over LOW HEAT in a SMALL amount of hot liquid in a tightly covered pan.
18. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking