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4
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To coat food with butter, margarine, or egg-using a small brush
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5
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To beat sugar and fat together until fluffy
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8
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To remove or strip off the skin or rind of some fruits and vegetables
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9
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To mix two or more ingredients together until well combined
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12
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To ornament food- usually with another colorful food- before serving to add eye appeal
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14
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To prepare food by applying heat in any form
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16
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To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture
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18
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To add salt, pepper, or other substances to food to enhance flavor
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19
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To sprinkle or coast with a powdered substance, usually with crumbs or seasonings
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20
|
To cook in a small amount of fat
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22
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To cook below the boiling point, bubbles form slowly and break the surface
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24
|
To cook in the steam generated by boiling water
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25
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To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin
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1
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To finely divide food in various sizes by rubbing it on a grater with sharp projections
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2
|
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture
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3
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To cut into small pieces
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4
|
To back, dry, or toast a food until the surface is brown
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6
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To flatten to a desired thickness by using a rolling pin
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7
|
To mix ingredients by gently turning one part over another with a spatula
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10
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To roast meat slowly on a spit rack or rack over heat-basting frequently with a seasoned sauce
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11
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To cut into very small cubes
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13
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To cook in water or liquid in which bubbles rise continually and break on surface
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15
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To work dough with the 'heel' of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic
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16
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To cook by dry heat usually in an oven
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17
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To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat
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21
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To mix ingredients lightly without mashing or crushing them
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23
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To cut or chop food as finely as possible
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24
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To mix by using circular motion, going around and around until blended
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