Culinary Essentials Terms Review

2. To cook food under direct heat.
4. To cut food into small, irregular pieces.
5. To cut off a very thin layer of peel from fruits and vegetables.
6. To cook food by first browning it, then simmering in a small amount of liquid.
10. To cook food items, often meat or poultry, uncovered in an oven.
13. To coat an item of food in flour or breadcrumbs before cooking.
15. To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
17. Cube shaped cuts (medium 1/2x1/2x1/2 or small 1/4x1/4x1/4).
18. To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
19. To cook food in a small amount of fat over medium-high heat.
20. ______frying Breading or batter coated food, immersing it in hot fat, and frying until done.

1. Small, colorful, edible bits of food used to enhance the appearance of a dish.
2. To brush or pour liquid over a food as it cooks.
3. To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
6. To thoroughly mix foods using a vigorous over and over motion.
7. To make shallow, straight cuts on the surface of a food.
8. To gently combine delicate ingredients.
9. To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.
11. To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
12. To cut good into the smallest possible pieces.
14. To cut food into large, thin pieces.
16. To cook food in liquid just below boiling point.
19. To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.