nutrition vocabulary 1-9-20

4. to boil a mixture in order to evaporate the liquid and intensify the flavor
5. to lightly sprinkle a food with flour or confectioners’ sugar
7. to add flavor to a food by soaking it in a cold seasoned liquid
10. to make a liquid clear by removing solid particles
12. to loosen the flavorful food particles in a pan after food has been browned
13. dividing a food into smaller parts, using a tool with a sharp blade
17. to separate solid particles from a liquid, such as broth by pouring the mixture through a strainer or sieve
19. to shape a food by hand or placing It in a decorative mold
22. to coat a food with three different layers
23. ,to remove the tough outer coating of a food, such as eggs or nuts
24. to coat a food with a liquid that forms a glossy finish
25. to separate water from solid food, such as vegetables or cooked pasta
27. to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
28. to beat quickly and vigorously to incorporate air into the mixture, making it light and fluffy

1. to coat a food, such as chicken or fish, with flour
2. to coat food heavily with flour, bread crumbs, or cornmeal
3. to add such flavorings as herbs and spices to a food
6. to heat sugar until it liquefies and darkens color
8. to put small pastry brush to coat a food with a liquid
9. to remove the center of a fruit, such as an apple or pineapple
11. to dip food briefly in boiling water and then into cold water to stop the cooking process
14. to leave an opening in a container so steam can escape during cooking
15. to pour liquid over a food as it cooks, using a baster or spoon
16. subtracting the weight to find the weight of food alone
18. to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon or fork
20. to cook a food in a sugar syrup
21. to heat liquid to just below the boiling point
22. to use a pastry brush to coat a food with
26. to remove a stone or seed from fruit using a sharp knife