Cooking Methods

2. 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.
5. To cut or break food into long, thin strips by using a knife, fork, or grater.
6. To sprinkle or coat a food with flour.
7. To change food from a solid to a liquid by applying heat.
9. To expose to warmth in order to free from a frozen state.
10. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
12. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
15. To rub fat on the surface of a food or a cooking utensil
17. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
18. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
19. To remove the outer layer/skin, by stripping or pulling off with your finger or a knife
20. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.

1. To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion
3. To cause a solid food to turn into or become part of a liquid
4. To cut food into small, equal size squares about ½ inch in size.
7. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
8. To leave an opening in the covering of a food through which steam can escape.
11. To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
13. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
14. To cook uncovered UNDER direct heat.
16. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.