Recipe Terminology

2. to make the surface of a food brown in color
6. to crush food until it becomes smooth and creamy
8. to decrease the quantity of a liquid and intensify the flavor by boiling
10. to cover a food with a coating of crumbs made from bread, crackers, or cereal
12. to flatten dough to an even thickness with a rolling pin
13. to work dough by folding, pressing, and turning, until it is smooth and elastic
14. to set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking
15. to cover a food with a dry ingredient such as flour or sugar
16. to cut into small pieces
17. to combine a delicate mixture with a more solid material without deflating the air
20. to cook in an oven in a covered or uncovered pan with dry heat
21. to cook in liquid just below the boiling point
23. to coat a rolling pin or the counter top with flour
24. to cook in liquid, at 212F (100C), in which bubbles rise constantly and then break on the surface
25. to mix with a circular motion with a spoon or other utensil
26. to beat rapidly with an electric mixer or wire whisk in order to incorporate air and make light and fluffy

1. to rub food against a grater to obtain fine particles
3. to make a food cold by placing it in a refrigerator or in an ice bath
4. to mix solid shortening or cold butter with flour by cutting it into small pieces using a pastry blender, two knives, or a fork
5. number of servings/portion size
7. to rub shortening, fat, or oil on the cooking surface of bakeware
9. to heat sugar or foods containing sugar until brown color and characteristic flavor develop
11. to remove liquid from a food product
16. to beat and mix an ingredient or a combination of ingredients to a smooth and creamy consistency
18. to cut away the skin of fruits and vegetables using a peeler or a paring knife
19. to let a food stand until it no longer feels warm to the touch
21. to cook food quickly in a small amount of fat in a hot skillet
22. to change from a solid to a liquid through the application of heat
24. to spread sauce, melted fat, or other liquid with a pastry brush
25. to put dry ingredients through a sifter or strainer to incorporate air, combine ingredients, and remove lumps