terms and safety

2. and dice- both of these terms refer to cutting food into small , square pieces.
4. to coat a food with three different layers.
6. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
8. - to coat food heavily with flour, bread- crumbs, or cornmeal.
12. to coat food, such as chicken or fish with flour.
13. to pour liquid over a food as it cooks, using a baster or spoon.
16. often applies to food that is cooking.
17. - to beat ingredients, such as shortening and sugar, combining until soft and creamy.
18. measure method - this is common method for measuring shortening.
19. to mix ingredients, such as salad greens and dressing, when tumbling them with tongs or large spoon or fork.
21. displacement method- you can measure shortening and keep the cup fairly clean.

1. to make straight shallow cuts with a slicing knife in the surface of a food.
3. - to mis thoroughly and air foods.
5. to dip a food briefly in boiling water and then in cold water to stop the cooking process.
7. to cut very thin layer of peel with a paring knife.
9. to coat a food with liquid that forms a glossy finish.
10. to put small pieces of food, such as butter, on the surface of another food.
11. to lightly sprinkle a food with flour or confectioner's sugar.
14. used to gently mis a light, fluffy mixture into a heavier one.
15. to use a pastry brush to coat a food with liquid, such as melted butter or a sauce.
17. and mince- chopping means to cut food into small pieces, to mince is to chop finely.
20. method - this convenient method is used for fat that comes in 2/4 pound sticks, usually butter and margarine.