Lab safety terms

2. divide into four equal pieces
4. make shallow cuts with a knife in the surface of a food
7. mash cooked fruits or vegetables until they are smooth
9. food with a thin layer of another food
10. with a spoon or whisk
11. use a grinder to break up a food fine particles
12. crush food into a smooth mixture with a masher
13. cut food, like cheese or carrots into smaller pieces Toss mix ingredients by tumbling them with tongs
14. remove the center of a fruit, like an apple
15. break or tear off small layers of food
16. coat a food with three different layers
17. is to chop finely
19. common method for measuring shortening
20. method that takes a liquid measuring cup (subtract fat to measure)
22. combining two or more ingredients
23. pour a liquid over a food as it cooks

1. use a pastry brush to coat a food with a liquid
3. coat food heavily with flour, bread crumbs, or cornmeal
5. dividing food into smaller pieces
6. leave an opening in a container so steam can escape
8. cut a food, such as almond, into very thin strips
9. to pulverize food into crumbs, powder, or paste
12. add flavor to a food by soaking it
13. separate solid particles from liquid
14. make a liquid clear by removing solid particles Candy cook a food in a sugar syrup
17. shape food by hand
18. heat sugar until it liquefies and darkens in color Glaze coat a food with a liquid that forms a glossy finish
20. beat quickly and vigorously to make it light and fluffy
21. add such flavorings as herbs and spices to a food