Foods and Nutrition

1. To cook food by completely immersing in hot fat.
5. To lower a food’s temperature to freezing or below by placing it in a freezer.
6. To make small straight shallow cuts with a slicing knife.
8. To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food.
10. To sprinkle or coat a food with flour.
11. To cut food into large, thick, or thin flat pieces with a slicing knife.
13. To broil over hot coals or on a griddle.
15. To cook food in a pan using vapor produced by boiling liquid.
16. To leave an opening in the covering of food which steam can escape.
17. to immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
18. To lightly sprinkle the surface of a food with crumbs, flour, or sugar

2. To remove the stem and the very thin layer of a fruit or vegetable.
3. To remove the outer layer/skin by pulling off with a knife or finger.
4. When measuring ingredients, it means filling the measuring tool to a rounded level above the top.
7. To cut into small equal size squares about 1/2 inch in size.
8. To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
9. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.
10. To cook food in a small amount of hot fat.
12. To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender.
14. To cook meat, fish, poultry uncovered in an oven with dry, hot air.