cooking terms

3. Dividing food into four equal pieces.
5. To grind or mash cooked fruits or vegetables until they are smooth.
6. To cut food into very thin strips
7. To pulverize food into crumbs, powder, or paste with a rolling pin, blender or food processor.
9. dividing foods into smaller parts using a tool with a sharp blade
11. Method used for cutting off fats where you get your desired amount and cut through paper with a serrated knife.
14. To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
17. coat food with a thin layer of another food
18. To mix thoroughly and add air to foods
21. To cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
24. To use a pastry brush to coat a food with a liquid, such as melted butter or sauce.
25. To use a grinder to break up a food in a coarse, medium, or fine particles,
26. To crush food into smooth mixture with a masher or beater.
28. To cut food into small and irregular pieces.
29. To make straight, shallow cuts with a slicing knife in the surface of a food.

1. To beat ingredients, such as shortening and sugar, combining until soft and creamy.
2. To cut off a very thin layer of peel with a paring knife.
4. Cutting food pieces into small, square pieces.
8. Cutting food into small pieces with a kitchen shears. This technique is usually with a fresh herbs or dried fruits.
10. To firmly press fat in a dry measuring cup to eliminate pockets of air and remove bubbles, getting an accurate amount.
11. To cut a food into large, thin pieces with a slicing knife, usually adorning a sawing motion.
12. combine two or more ingredients thoroughly so they blend
13. the weight of a container or wrapper that is deducted from the gross weight to obtain net weight
15. Used to gently mix a light, fluffy mixture into a heavier one
16. displacement Method- To measure the amount the water level increases, you can find the volume of the water pushed out of the way.
19. Mixing ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.
20. To pour liquid over a food as it cooks, using a baster or spoon.
22. To mix with a spoon or a wire whisk in a circular motion. Usually practiced to distribute heat in a food to keep from sticking.
23. To coat food with three different layers. The food is coated with flour, providing a dry service for the next layer.
27. To break or tear off small layers of food, often cooked fish, with a fork.