Food Vocabulary

3. to cut food into small, equal size squares about ¼ to ⅛ inch in size.
9. to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
11. when measuring ingredients, it means filling measuring tool to a rounded level above the top.
12. to sprinkle or coat a food with flour.
13. to remove the stem and a very thin layer of peel of a fruit or vegetable with a pairing knife or peeler.
14. to lightly sprinkle the surface of a food with crumbs, flour, or sugar.
16. to lightly brown or cook food in a small amount of hot fat over moderate heat.
17. to cut food into very fine, uneven lines.
18. to pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.
19. to make small, straight, shallow cuts with a slicing knife in the surface of a food.

1. to cook uncovered under direct heat.
2. to make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
4. to work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
5. To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve.
6. to leave an opening in the covering of a food through which steam can escape.
7. to blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light.
8. to rub fat on the surface of a food or a cooking utensil.
10. to cook meat, fish, or poultry uncovered in an oven with dry, hot air.
15. to cook food in liquid that is just below the boiling point.
18. to thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion.