Food glossary

2. To cut a solid into little cubes from about ½ inch.
4. to cook meat or vegetables by heating them slowly with oil and moisture.
9. to cut a tear into long, hallow pieces.
10. cook by dry heat, usually in an oven
11. To divide a solid into pieces.
12. to bake, dry or toast food until the surface is brown
13. to reduce dry ingredients to finer particles, add air dry ingredients or combine dry ingredients by putting them through a sieve.
15. to cook food with a large amount of hot fat such as oil or butter
16. Grill or stone-lined pit for cooking such a meal, or food like strips or meat.
17. to cook uncovered under a direct source of heat.
18. To cut cube but to make the cubes smaller-less than ½ inch.
19. to combine two or more ingredients into one mass by stirring or beating them.
20. fat fry: a process in which food complete submerged in hot oil.
23. to heat a liquid, generally referring to milk just below the boiling point.
24. to beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy.
27. to make crisp, hot brown by heat.
29. To beat quickly and vigorously by hand, wire whisk or mixer
30. to soak dry ingredients (tea leaves, ground coffe0
32. fry: a method of cooking by relying on oil or fat as the heat
33. to coat a food lightly, usually in flour.
34. to mix rigorously of ingredients using wooden spoon.

1. to blend or mix two or more ingredients
3. to put food through chopper, to break up the food (Meat)
5. cook in steam generated by boiling water
6. To tear off coarse to fine particles of food with a hand grate.
7. mix using a spoon or wire whisk with a particular motion.
8. to cut food into pieces, but finer than chopped
9. to cut into thin, uniform pieces.
14. To cut food into smaller pieces, with a large knife and cutting board
15. in to blend delicate mixture into a heavier one, using a rubber spatula, spoon, or wire Whisk with a gentle up and down motion so the mixture stays light.
16. to stir or mix ingredients until combined and smooth
17. to heat a liquid until bubble rises to the surface usually at 212*
21. to cook food gently in liquid just below boiling point.
22. to cook food quickly in a minimal amount of fat over high meat.
25. a method of cooking food such as meat, poultry, and fish in an oven.
26. a combination of cooking methods that use small, uniform pieces of meat. That are totally immersed in liquid and slowly simmered.
28. to cut or splinter into long, thin strips with a sharp knife.
30. to cook below boiling point, bubbles form and break in surface.
31. broil: to cook uncovered on a heat metal surface
32. a paste or thick liquid