| A | B |
|---|
| Bake | Cook in oven with dry heat. |
| Cool | Allow hot food to stand at room temperature for a specified amount of time. |
| Core | Remove the center of a fruit. |
| Cube | Cut food into squares 1/2 inch or larger, using knife. |
| Dash | Less than 1/8 teaspoon of an ingredient. |
| 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. |
| 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. |
| 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. |
| 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. |
| Pare | To remove the skin from fruits and vegetables using a small knife or vegetable peeler. |
| Quick Bread | Made quickly using a chemical leavening agent either baking powder or baking soda. |
| Stir | To blend a combination of ingredients by hand using a spoon in a circular motion. |
