food preparation

3. – to thoroughly cover a food with a liquid or dry mixture
4. – To rub fat on the surface of a cooking utensil or on a food itself
7. – To sprinkle or coat with flour
9. – To stir ingredients until they are thoroughly combined
11. – To coat with dry bread or cracker crumbs
13. – to mix or blend two or more ingredients
14. – To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
16. – To remove the large black or white vein along a shrimp’s back
18. – To make small, shallow cuts on the surface of a food
22. – to work a dough by pressing it with the heels of the hands, folding it, turing it, and repeating each motion
23. – to beat quickly and steadily by hand with a whisk or rotary beater.
24. – To cook food in small amount of hot fat.
27. – To soak meat in a solution containing an acid, such as vinegar or tomato juice helps tenderize
28. – to cut food into thin, stick-sized strips
29. – to spoon pan juices, melted fat over the surface of food during cooking
30. – To cook in liquid that is barely at the boiling point
31. – To cook uncovered under a direct source of heat
32. – To soften fats often by adding a second ingredient such as sugar
33. – To cook with vapor produced by a boiling liquid
35. – To make a food cold by placing it in a refrigerator or in a bowl over crushed ice
36. – To cut into small pieces

1. – To mix with a circular motion
2. – To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
5. – To put through a sieve to reduce to finer particles
6. – To let a food stand until it no longer feels warm to touch
8. – To mix ingredients together with a circular up and down motion using a spoon
10. – To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.
12. – To incorporate a delicate mixture into a thicker, heavier mixture with a whisk using a down up and over motion so the finished product remains light.
14. – To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
15. – to turn the surface of a food brown by placing it under a broiler
16. – To cut into very small cubes of even size
17. – To combine solid fat with flour using a pastry blend
19. – To heat sugar until a brown color and characteristic flavor develop.
20. – to cook in the oven with dry heat
21. – To remove one part from another, as the yolk from the white or an egg.
25. connective tissue.
26. – to cut into small squares of equal size
29. – To cook in liquid at 212F
31. – To scald in water or steam
32. – To remove the center part of a fruit such as an apple or pineapple
34. – to cut or chop into very fine pieces