Cooking Technique Terminology

3. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light
5. To put through a sieve to reduce to finer particles
6. To remove the center part of a fruit such as an apple or pineapple
7. To cook in the oven with dry heat
8. To mash or grind a food to form a thick and smooth liquid
10. To distribute fat on the surface of a cooking utensil, such as a cake pan, or on a food itself
14. Used with very thin foods-rolled up and sliced thinly
19. To put water back into a dried or dehydrated food
21. Cooking a small amount of fat in a hot pan while tossing ingredients around
23. Bubbles form but to not burst on the surface
25. To heat sugar until a brown color and characteristic flavor develop
26. To work a dough by pressing with the heels of the hand, folding it, turning it and repeating until the dough is smooth and elastic
27. To reduce food to small bits by rubbing it on the sharp teeth of a utensil

1. To mix ingredients together with a circular, up and down motion
2. To cut into thin, match-stick like strips
4. To cut into small cubes of even size
5. To brown the surface of a food with a sudden, intense heat
7. Rapidly bubbling water
9. The process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling
11. To cut into long, thin pieces
12. To leave an opening through which steam can escape in the covering of a food to be cooked
13. To cut or chop into very fine pieces
14. To soften a solid fat, often by adding a second ingredient, such as sugar, and working with a wooden spoon or electric mixer until the fat is fluffy
15. To coat a food by sprinkling or dipping it in a dry ingredient such as flour or breadcrumbs
16. A cooking process that places foods above, not in, water that is boiling or hot enough to produce vapor
17. The process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking
18. Method of combining soldi fat with flour using a pastry blender, two forks or the fingers
20. To soak meat in a solution containing an acid, just as vinegar or citrus, helps tenderize the connective tissue
22. To cook slowly in fat and a small amount of liquid in a closed pot
24. To combine two or more ingredients into one mass