PREP TERMS

3. TO SHAPE A FOOD BY HAND OR PLACING IT IN A MOLD
4. TO SOAK DRY INGREDIENTS
5. TO CUT FOOD INTO SMALL PIECES
8. TO COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
9. TO COAT A FOOD, SUCH AS CHICKEN OR FISH FLOUR
11. TO SEPERATE SOLIDS PARTICLES FROM A LIQUID SUCH AS A BROTH
13. CUT INTO LARGE PIECES
14. TO LIGHTLY SPRINKLE A FOOD WITH FLOUR OR POWDERED SUGAR
16. TO COAT FOOD HEAVILY WITH FLOUR, BREADCRUMBS, OR CORNMEAL
17. TO DIP A FOOD BRIEFLY IN BOILING WATER AND THEN IN COLD WATER TO STOP THE COOKING
20. TO DIVIDE A FOOD INTO FOUR EQUAL PARTS
23. TO MIX INGREDIENTS SUCH AS SALADS
24. TO MIX THOUGHLY AND ADD AIR TO FOODS
25. TO ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SEASONED LIQUID
28. TO BEAT INGREDIENTS SUCH AS BUTTER AND SUGAR
29. TO COOK A FOOD IN A SUGAR SYRUP
30. TO BREAK OR TEAR OFF SMALL LAYERS
31. TO BEAT QUICKLY
32. TO GRIND OR MASH UNTIL SMOOTH

1. used TO GENTLY MIX A LIGHT FLUFFY MIXTURE INTO ONE HEAVIER ONE
2. TO REMOVE THE CENTER OF A FRUIT
4. TO HEAT LIQUID TO JUST BELOW THE BOILING POINT
5. TO REMOVE TOUGH OUTTER COATING OF A FOOD SUCH AS EGGS OR NUTS
6. TO USE A PASTRY BRUSH TO COAT FOOD
7. TO REMOVE WATER FROM A SOLID FOODD
8. TO USE A GRINDER OR TO BREAK UP FOOD
10. TO PULVERIZE FOOD INTO CRUBS
11. TO ADD FLAVOR
12. TO PUT SMALL PIECES OF FOOD SUCH AS BUTTER ON THE SURFACE OF ANOTHER FOOD
14. TO LOOSEN THE FLAVORFUL PARTICLES
15. TO LEAVE AN OPENING IN A CONTINER SO STEAM CAN ESCAPE DURING COOKING
17. TO POUR LIQUID OVER FOOD AS IT COOKS USING A BASTER OR A SPOON
18. TO MAKE LIQUID CLEAR BY REMOVING SOLID PARTICLES
19. TO CUT FOOD SUCH AS ALMOLUNDS
21. BOIL A MIXTURE IN ORDER TO EVAPORATE AND INTENSIFY THE FLAVOR
22. TO MIX WITH A SPOON OR A WHISK
24. TO COATFOOD INTO THREE DIFFERENT LAYERS
26. TO CUT FOOD SUCH AS CHEDDAR CHEESE
27. TO CRUSH FOOD INTO SMOOTH MIXTURE
32. TO REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE