CULINARY TERMS

2. To form a standing edge on a pastry,
4. To cut food into flat pieces.
5. To cook meat slowly, covered and in a small amount of liquid or steam.
9. To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
10. To mix together, usually by stirring, two or more ingredients.
12. To spread, brush, or pour liquid
15. To cook in liquid just below the boiling point.
17. To cut food into long, thin strips.
19. To cook slowly and for a long time in liquid
20. To set the oven to cooking temperature in advance
21. To combine thoroughly two or more ingredients.
22. To cut away most of the fat from the edges of meat.
23. To cook over steam rising from boiling water.
24. To cover a food with a coating of crumbs made from bread, crackers, or cereal.

1. To rub shortening, fat, or oil, on the cooking surface of bake-ware.
3. To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
6. To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.
7. To cook gently in hot liquid below the boiling point.
8. To cook under direct heat or over coals.
9. To cook meat quickly at a high temperature until it becomes brown.
11. To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
12. To spread a liquid coating on a food, using a pastry brush or paper towel.
13. To tear or cut into thin pieces or strips.
14. To combine a delicate mixture
15. To cut in long, thin pieces.
16. To cook in hot fat that completely covers the food.
18. To cover a food with a dry ingredient such as flour or sugar.
21. To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
23. To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.