Terms and Safety

5. a process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties.
7. divide a food into four equal pieces
9. to zero out the weight of whatever was already on the scale,
13. heat sugar until it liquefies and darkens in color other foods may be caramelized to release their sugar content.
14. first cooking of vegetables or meat in boiling or almost boiling water, starting with hot or cold water", which allows them to soften and intensify the color
16. - cut along the grain into thin, uniform pieces
22. Preparation, more or less thick, obtained by pressing and passing through a sieve (or crushing with the help of a food mill or a mixer) generally cooked foods
23. make a liquid clear by removing solid particles. A broth is clarified by removing
26. put small pieces of food, such as butter on the surface of another food
27. coat a food, such as chicken or fish with flour.
28. cut food into small pieces with kitchen shears.
29. Food obtained by baking a dough or paste that is generally kneaded and fermented
31. the process of combining two or more ingredients
32. is to make straight lines straight cuts
33. and shred- Grinding produces thin strips, while grating produces small pieces of food that look like powder.
34. cook a food in a sugar syrup some root vegetables. Fruits and fruit peels are prepared in this way

1. pour liquid over as it cooks using a baster or spoon.
2. lightly sprinkle a food with flour or confectioners sugar
3. neat quickly and vigorously to incur porate air into a mixture making it light and fluffy
4. a way to mix two ingredients with different densities to preserve the lightness and structure of the mixture
6. crush food into a smooth mixture with a masher or beater.
8. -to pulverize food crumbs
10. coat a food with a liquid that forms a glossy finish
11. and dice- in the shape of a square the food in the shape of a square
12. drizzle oil on meat or other things
15. preparations of creamy consistency.
16. Mix a preparation with a spatula or with a whisk, during its preparation or cooking, so that the elements do not clump, do not form lumps, do not stick to the container,
17. and mince- count a fruit or food in very small parts
18. use a grinder to break up a food into coarse, medium, or fine particles meat and coffee beans are often ground
19. -to cut a food such as almonds into very thin strips
20. cut into pieces like a strawberry cut in half
21. mix thoroughly and add air to food
23. To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs
24. - how to skin something like meat skin meat
25. mix two ingredients together
30. coat food heavily with flour bread crumbs or cornmeal