Terms and Safety!!

1. to break or tear off small layers of food, often cooked fish, with a fork
7. method some cooks prefer this technique, which takes a liquid measuring cup
11. to divide a food into four equal pieces
12. and mince chopping means to cut food into small, irregular pieces. to mince is to chop finely
14. to making straight shallow cuts with a slicing knife in the surface of a food
16. to beat ingredients, such as shortening and sugar, combining until soft and creamy
18. and shred to cut food, such as cheese or carrots, into smaller pieces of shreds
19. to pulverize food into crumbs, powder, or a paste with a rolling pin, blender, or food processor
20. often applies to food that is cooking
21. to cut food into small pieces with kitchen shears
22. to coat a food with three different layers
23. subtracting the weight of the container to find the weight of the food alone
24. to crush food into a smooth mixture with a masher or beater

1. used to gentle mix a light, fluffy mixture into a heavier one
2. and dice both of these terms refer to cut food into small, square pieces
3. to mix thoroughly and add air to foods
4. method a common method for measuring shortening
5. to grind or mash cooked fruits or vegetables until they are smooth
6. method this convenient method is used for fat that comes in 1/4-pound sticks, usually butter and margarine
7. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
8. to cut a food, such as almonds, into very thing strips
9. combining two or mroe ingredients thoroughly so they blend
10. to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork
13. to cut off a very thing layer of peel with a paring knife
15. diving a food into smaller part, using a tool with a sharp blade
17. to pour liquid over a food as it cooks, using a baster or spoon
19. adds flavor and texture, a thin layer onto another food
22. to use a pastry brush to coat a food with liquid, such as melter butter or a sauce