Misc.
Cutting
Mixing
Coating
Other
100
To heat liquid to just below the boiling point.
What is SCALD?
100
To cut off a very thin layer of peel.
What is PARE?
100
To mix ingredients by tumbling with tongs.
What is TOSS?
100
To lightly sprinkle a food with flour or confectioners' sugar.
What is DUST?
100
To shape a food by hand or by placing in a decorative dish.
What is MOLD?
200
To make a liquid clear by removing solid particles.
What is CLARIFY?
200
To shred food by rubbing and pressing the food against a rough surface.
What is GRATE?
200
To beat ingredients such as shortening and sugar until soft.
What is CREAM?
200
To coat food heavily with flour, breadcrumbs or cornmeal.
What is DREDGE?
200
To leave an opening for steam to escape.
What is VENT?
300
To dip food briefly into boiling water, then into cold water to stop the cooking process.
What is BLANCH?
300
To divide food into four equal parts
What is QUARTER?
300
To mix thoroughly and add air to foods.
What is BEAT?
300
To coat a food with a liquid that forms a glossy finish.
What is GLAZE?
300
To pulverize food into crumbswith a rolling pin, blender or food processor.
What is CRUSH?
400
To put small pieces of food on the surface of another food.
What is DOT?
400
To make straight, shallow cuts with a slicing knife.
What is SCORE?
400
To mix in a circular motion to distribute ingredients or heat.
What is STIR?
400
To coat a food with flour.
What is FLOUR?
400
To separate water from solid foods.
What is DRAIN?
500
To add flavor to a food by soaking it in a cold, seasoned liquid.
What is MARINATE?
500
To cut food into square pieces about 1/2 inch on the side.
What is CUBE, DICE?
500
To incorporate air into a mixture, making it light.
What is WHIP?
500
To coat a food with three layers (dry, liquid, then dry again).
What is BREAD?
500
To remove the center of a fruit.
What is CORE?
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