| A | B |
|---|
| coating | applying thin layer of one food onto another food for flavor and texture |
| cutting | dividing food into smaller parts using sharp bladed tool |
| mixing | combining two or more ingredients thoroughly so they blend |
| taring | adjusting food scale by subtracting container's weight so food can be weighed |
| chop | to cut food into small irregular pieces |
| mince | to chop into very fine pieces |
| cube and dice | cutting food into small square pieces |
| pare | cut off a very thing layer of peel with a paring knife |
| score | to make straight shallow cuts with a slicing knife in the surface of a food |
| slice | cut food into large, thin pieces with a slicing knife |
| sliver | cut food such as almonds into very thin strips |
| crush | pulverize food into crumbs, powder, or paste with a rolling pin, blender or food processor |
| flake | break or tear off small layers of food, often cooked fish, with a fork |
| grate and shred | to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food aginst the rough surface or a grater |
| grind | to break up a food into coarse, medium or fine particles |
| mash | to crush food into a smooth mixture with a masher or beater |
| puree | to grind or mash cooked fruits or vegetables until they are smooth |
| quarter | divide a food into four equal pieces |
| snip | cut food into small pieces with kitchen shears |
| beat | mix thoroughly and add air to foods |
| cream | beat ingredients, such as shortening and sugar, combining until soft and creamy |
| fold | gently mixing a light fluffy mixture into a heavier one. |
| stir | often applies to food that is cooking, using a spoon or wire wiskin circular motion |
| toss | mix ingredients, such as salad greens and dressing, by tumbling them with tongs or large spoon and fork |
| whip | beat quickly and vigorously to incoporate air into a mixture, making it light and fluffy |
| baste | to pour liquid over a food as it cooks, using a baster or spoon |
| bread | to coat a food with three different layers |
| brush | to use a pastery brush to coat a food with a liquid, such as melted butter or sauce |
| dot | to put small pieces of food, such as butter, on the surface of another food |
| dredge | to coat food heavily with flour, bread crumbs, or cornmeal |
| dust | to lightly sprinkle a food with flour or confectioners' sugar |
| flour | to coat a food, such as chicken or fish with flour |
| glaze | to coat a food with a liquid that forms a glossy finish |
| blanch | to dip a food briefly in boiling water and then in a cold water to stop the cooking process |
| candy | to cook a food in sugar syrup |
| caramelize | to heat sugar until it liquefies and darkens in color |
| clarify | to make a liquid clear by removing solid particles |
| core | to remove the center of a fruit, such as an apple or pineapple |
| deglaze | to loosen the flavorful food particles in a pan after food has been browned |
| drain | to separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer |
| marinate | to add flavor to a food by soaking it in a cold, seasoned liquid |
| mold | to shape a food by hand or by placing it in a decorative mold |
| pit | to remove a stone or seed from fruit using a sharp knife |
| reduce | to boil a mixture in order to evaporate the liquid and intensify the flavor |
| scald | to heat liquid to just below the boiling point |
| season | to add such flavorings as herbs and spices to a food |
| shell | to remove the tough outer coating of a food, such as eggs or nuts |
| steep | to soak dry ingredients, such as tea or herbs, in a hot liquid to extract flavor or soften the texture |
| strain | to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve |
| vent | to leave an opening in a container so steam can escape during cooking |
