Cooking Safety Terms

6. To pulverize food into crumbs, powder, or paste.
7. To heat sugar until it liquefies and darkens in color
9. To use a grinder to break up a food into coarse, medium, or fine particles.
13. To mix ingredients by tumbling them with tongs or a large spoon and fork.
15. To beat ingredients, combining until soft and creamy.
16. To cut a food into large, thin pieces with a slicing knife.
17. To cut off a very thin layer of peel with a paring knife.
18. A thin layer or covering of something
19. Used to gently mix a light fluffy mixture into a heavier one.
22. To make a straight, shallow cuts with a slicing knife in the surface of a food.
23. To cut food into small pieces with kitchen shears.
27. To cut a food into very thin strips.
28. To break or tear off small layers of food with a fork.

1. To use a pastry brush to coat a food with a liquid.
2. To chop finely.
3. To coat a food with flour.
4. Cut food to about ½ inch square.
5. To divide a food into four equal parts.
8. To crush food into a smooth texture with a masher or beater.
9. To coat a food with a liquid that forms a glossy finish.
10. To lightly sprinkle a food with flour or confectioners’ sugar.
11. Mix with a spoon or wire whisk in a circular motion.
12. To coat food heavily with flour, breadcrumbs, or cornmeal.
14. To mix thoroughly and add air to foods.
18. To cut food into small, irregular pieces
20. Cut food to about 1/8 to ¼ inch square.
21. Subtracting the weight of the container to find the weight of the food alone.
24. To grind or mash cooked fruits or vegetables until they are smooth.
25. To pour liquid over a food as it cooks, using a baster or spoon.
26. To coat a food with three different layers. Flour, milk or egg, Seasoned crumbs.