Food Preparation Terms

2. To combine two or more ingredients into one mass.
4. To break a food by pressing it with the back of the spoon or masher, or forcing it through a ricer.
6. To mechanically break down a food into a finer texture.
7. To remove the seed(s) of a fruit or vegetable.
8. To soften solid fats, often by adding a second ingredient such as sugar, and working with a wooden spoon or electric mixer until the fat is creamy.
9. To brown the surface of a food very quickly with high heat.
11. To work dough by pressing it with the heels of the hands, folding it, turing it, and repeating until the dough is smooth and elastic.
13. To decrease the quantity of liquid and intensify the flavor by boiling.
15. To mix lightly.
17. To make free from microorganisms.
18. To cut into small pieces with kitchen shears.

1. To cut into four equal parts.
2. To cut or chop into very small pieces.
3. To beat quickly and steadily by hand with a whisk or beater.
5. To apply a liquid that forms a glossy coating.
7. To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used.
10. To cook uncovered under a direct source of heat.
12. To prepare food for cooking.
14. To remove liquid from a food product.
16. To cook in a small amount of hot fat.