Cooking terms

2. To separate solid from liquid materials.
3. to cook in the oven with dry heat
4. To cut into very small cubes of even size (1/4 inch or less).
6. The act of mixing or stirring ingredients rapidly until they are blended.
11. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further cooking.
12. To mix gently, bring a wooden spoon or other cooking utensils down through the mixture, across the bottom, and then back up over the top, until blended.
13. A general-purpose tool for cutting food
15. To reduce food into small bites by rubbing it on the sharp teeth
17. To cut into small bits with kitchen shears.
18. to mix lightly
21. A flexible tool for flipping and turning food
22. to cut into uniform box-shaped pieces with all sides equal
23. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy.

1. Let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc.
5. A tool with holes for draining pasta or washing vegetables and fruits
7. to cut or chop into very fine pieces
8. to cut off the outer skin of fruits and vegetables
9. to stir ingredients until they are thoroughly combined
10. to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
11. to cook in liquid over 212 degrees
14. To work a dough by pressing it with the heels of the hand, folding it turning it, and repeating each motion until the dough is smooth and elastic.
16. A tool for grasping and lifting food
19. To put an ingredient through a sieve to reduce to finer particles.
20. to cook in a small amount of hot fat
21. to cook in a liquid that is barely at the boiling point