Food Science

2. to thoroughly cover a food with a liquid or dry mixture
4. To cook food in small amount of hot fat.
6. To coat with dry bread or cracker crumbs
10. To rub fat on the surface of a cooking utensil or on a food itself
11. To let a food stand until it no longer feels warm to touch
14. To cook with vapor produced by a boiling liquid
16. To scald in water or steam
18. To put through a sieve to reduce to finer particles
19. To remove the large black or white vein along a shrimp’s back
20. To cut into very small cubes of even size
21. To cook in liquid that is barely at the boiling point
22. To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
24. To mix with a circular motion
27. to cut food into thin, stick-sized strips
28. To combine solid fat with flour using a pastry blend
29. To cook uncovered under a direct source of heat
30. To mix ingredients together with a circular up and down motion using a spoon
31. To sprinkle or coat with flour
32. to cut or chop into very fine pieces
34. 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.

1. to spoon pan juices, melted fat over the surface of food during cooking
3. to mix or blend two or more ingredients
4. To make small, shallow cuts on the surface of a food
5. To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
7. To heat sugar until a brown color and characteristic flavor develop.
8. To soak meat in a solution containing an acid, such as vinegar or tomato juice helps tenderize the connective tissue
9. To cook in liquid at 212F
12. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
13. to work a dough by pressing it with the heels of the hands, folding it, turing it, and repeating each motion
15. To remove the center part of a fruit such as an apple or pineapple
16. To stir ingredients until they are thoroughly combined
17. To remove one part from another, as the yolk from the white or an egg.
19. To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.
23. To soften fats often by adding a second ingredient such as sugar
25. to beat quickly and steadily by hand with a whisk or rotary beater.
26. to cut into small squares of equal size
28. To make a food cold by placing it in a refrigerator or in a bowl over crushed ice
29. to cook in the oven with dry heat
30. to turn the surface of a food brown by placing it under a broiler
33. To cut into small pieces