foods Vocab

1. to make a liquid clear by removing impurities and solids
3. reducing food into small pieces by rubbing it against a tool with a rough, perforated surface
5. the technique of cutting ingredients into very small, irregular piece
7. to remove the hard, central part of a fruit or vegetable, which often contains seeds
8. to cut shallow slashes or grooves into the surface of food
11. to remove the floating layer of fat or impurities from its surface
12. uses high, dry heat to slowly brown food, causing sugars to break down
13. thin, uniform strips, similar to matchstick
14. food is cooked in a hot liquid, like water, stock, or wine, that is kept just below the boiling point
19. the act of rolling food and the cooking method of sauteing
20. cooking food until it develops a brown color on the surface
21. to cover food with a layer of liquid or dry ingredients to add texture, flavor, or to help the food stick to it during cooking
22. to moisten food with pan drippings, melted fat, or stock while it cooks to add flavor, color, and moisture
23. to cut off the outer layer or skin of a fruit or vegetable with a sharp knife
24. to heat a liquid to just below its boiling point, indicated by tiny bubbles forming around the edges of the pan

1. mix a cold solid fat like butter or shortening into dry ingredients like flour until the mixture resembles coarse crumbs
2. a gentle mixing technique used to combine a light, airy ingredient or cream with a heavier mixture
4. remove excess fat or grease from the surface of a liquid
6. to beat solid fat and sugar together until the mixture is light, fluffy, and pale
9. passing dry ingredients through a fine mesh strainer
10. briefly immersed in boiling water or steam, then rapidly cooled in an ice bath (shocking) to halt the cooking process
15. cooked to be tender but still firm with a slight chew and resistance when bitten into
16. to work a substanceby pressing and squeezing it with your hands to develop its structure
17. to decorate a dish with an edible item to improve its appearance, color, or flavor
18. coating food with a glossy liquid that becomes shiny
20. liquid mixture of flour, eggs, and a liquid like milk or water, used as a coating for fried foods, or as the base for baked goods
23. 1/16 of a teaspoon