intro to foods

3. to cook uncovered under a direct source of heat brown
4. To cut into very small cubes of even size
5. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy
6. to cook food in a small amount of hot fat
11. Let food soak in a prepared liquid to add flavor and tenderize
12. to cook in the oven with dry heat
13. to stir ingredients until they are thoroughly combined
14. to combine solid fat with flours using a pastry blender or two forks
16. To cut foods into about 1/2" in diameter. They do not have to be perfectly equal but should approximate the same size in order to cook evenly
17. to cut into very thin strips
18. to heat a liquid usually milk to just below the boiling point
21. to spoon pan juices melted fat or another liquid over the surface of food during cooking to keep the food moist and add flavor

1. to cut off the outer skin of fruits and vegetables
2. to cut or chop into very fine pieces
4. To coat food (fish, poultry, etc.) in flour or breading lightly
6. to cook in liquid that is barely at the boiling point
7. To mix gently, bring a wooden spoon or other cooking utensils down through the mixture, across the bottom, and then back up over the top, until blended
8. To reduce food into small bites by rubbing it on the sharp teeth of a utensil
9. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further cooking
10. to reduce food into small bites by rubbing it on the sharp teeth of utensil
13. to cook in liquid over 212
15. to mix lighty
17. To put an ingredient through a sieve to reduce to finer particles
19. to cut into uniform box shaped pieces with all sides equal
20. when you cook a food such as fish poultry or eggs in simmering liquid