MCMC Vocabulary

3. To lightly brown or cook food in a SMALL amount of hot fat over MODERATE HEAT; pieces of food are cut into small or thin pieces preserving texture, moisture & flavor.
4. To cut food into small, equal size squares about ½ inch in size.
6. To expose to warmth in order to free from a frozen state.
8. To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
9. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
11. To lower a food’s temperature to freezing or below by placing it in a freezer.
12. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
13. To beat solid fat & sugar with a wooden spoon or electric mixer until smooth, light, and creamy.
16. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
19. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
20. To cause a solid food to turn into or become part of a liquid.

1. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
2. 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 cook pieces of meat, poultry, or vegetables slowly over LOW HEAT in a SMALL amount of hot liquid in a tightly covered pan.
7. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
9. To remove the outer layer/skin, by stripping or pulling off with your finger or a knife
10. To cook uncovered UNDER direct heat.
12. To cut food into small, equal size squares about ¼ to ⅛ inch in size. #evencut
14. To cut food into VERY FINE, UNEVEN pieces.
15. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
16. To cut or break food into long, thin strips by using a knife, fork, or grater.
17. 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.
18. To sprinkle or coat a food with flour.