| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Boil | Heat liquid until bubbles rise and break at 212 degrees Fahrenheit. |
| Chop | Cut into coarse or fine irregular pieces, using a knife or food processor. |
| Cool | Allow hot food to stand at room temperature for a specified amount of time. |
| Core | Remove the center of a fruit. |
| Crush | Press into very fine particles (crushing clove of garlic), using knife or press. |
| Cube | Cut food into squares 1/2 inch or larger, using knife. |
| Cut up | Cut into small irregular pieces with kitchen shears or knife. |
| Dash | Less than 1/8 teaspoon of an ingredient. |
| Deep-fry | Cook in hot that's deep enough to float the food. |
| Dice | Cut food into squares smaller than 1/2 inch using knife. |
| Dissolve | Stir a dry ingredient into a liquid ingredient until the dry ingredient disappears. |
| Dot | Drop small pieces of an ingredient randomly over food. |
| Drain | Pour off liquid by putting the food into a colander that has been set in the sink. |
| Flute | Squeeze pastry edge with fingers to make finished decorative edge, such as a pie. |
| Grate | Rub a hard-textured food against the rough, sharp-edged holes of a grater, reducing them to particles. |
| Grease | Rub the inside surface of a pan with shortening to prevent food from sticking. |
| Preheat | Turning the oven on to the desired temperature ahead of time to allow the oven to heat thoroughly. |
| Julienne | Cut into thin, matchlike strips. |
| Knead | To press and fold dough. |
| Mince | Cut food into very small pieces. |
| Peel | Cut off outer coating of fruits and vegetables or to strip off covering with fingers. |
| Soften | Let cold food stand at room temperature until no longer hard. |
| Alternately | To interchange repeatedly and regularly with one another. |
| Bacteria | Organisms not able to be seen except under a microscope, found in rotting matter, air, soil and living bodies., some being the germs of disease. |
| Beat | To make a mixture smooth by rapidly mixing with a spoon, fork, whisk or electric mixer. |
| Blend | To combine several ingredients with a spoon, electric mixer, blender or food processor, making a smooth mixture. |
| Combine | To place several ingredients in a single bowl or container and thoroughly mix. |
| Cream | To beat butter, margarine or shortening alone or with sugar using a spoon or mixer until light and fluffy. |
| Cross Contamination | The spread of germs, bacteria and/or disease by carrying them from an infected area to a non-infected area. |
| Cut-in | To combine solid fat with flour using a pastry blender, two forks or your fingers. |
| Fold-in | A method of mixing to combine light or delicate ingredients without beating. Move spatula across the bottom of the bowl and bring up part of the mixture and fold over. |
| Foodbourne Illness | Illness resulting from the consumption of food contaminated by pathogenic bacteria. |
| Mix | To stir or beat two or more ingredients together with a spoon or a fork until well combined. |
| Pare | To remove the skin from fruits and vegetables using a small knife or vegetable peeler. |
| Pastry Blender | A u-shaped utensil with wires attached to a handle. Used to cut solid fat into flour or other dry ingredients. |
| Peel | Cut off the outer coating of fruits and vegetables. |
| Quick Bread | Made quickly using a chemical leavening agent either baking powder or baking soda. |
| Salmonella | Rod-shaped bacteria that can cause food poisoning and other infectious diseases. |
| Stir | To blend a combination of ingredients by hand using a spoon in a circular motion. |
| Whip | To beat rapidly by hand or with an electric mixer to add air and increase volume. |
| Yeast | A single-cell organism that grows and produces carbon dioxide. Is used to leaven bread. |
