BURN BABY BURN
To cut into very small cubes
Dice
Chop
Mince
To cook over, under, or in front of hot coals or a gas or electric burner, or other forms of direct heat
Broil
Bake
Barbecue
To mix ingredients by gently turning one part over another with a spatula
knead
fold in
roll
To finely divide food in various sizes by rubbing it on a grater with sharp projections
grate
dice
chop
to make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
blend
beat
broil
to beat sugar and fat together until fluffy
cream
roll
fold in
to prepare food by applying heat in any form
cook
broil
bake
to ornament food - usually with another colorful food- before serving to add eye appeal
saute
garnish
toss
to mix two or more ingredients together until well combined
blend
toss
whip
to remove or strip off the skin or rind of fruits and vegetables
peel
brush
season
to cut or chop food as finely as possible
cut in
dice
mince
to cook by dry heat, usually in an oven
bake
broil
barbeque
to sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
flour
saute
season
to work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic
knead
roll
blend
to cook in water or liquid in which bubbles rise continually and break on surface.
boil
bake
broil
to cut fat into flour with two knives , or a pastry blender, until it is distributed in small particles throughout the mixture
cut in
fold in
stir in
to coat food with butter, margarine, or egg - using a small brush
garnish
blend
brush
to bake, dry, or toast a food until the surface is brown
brown
grate
toss
to roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
barbeque
bast
broil
to cut into small pieces
chop
dice
mince
to cook below the boiling point, bubbles form slowly and break on the surface
simmer
broil
cook
to beat rapidly to introduce air bubbles into food.
toss
whip
stir
To mix by using circular motion, going around and around until blended
stir
toss
whip
to cook in the steam generated by boiling water
simmer
broil
steam
to flatten to a desired thickness by using a rolling pin
roll
knead
fold in
to cook in a small amount of fat
saute
simmer
stir
to add salt, pepper or other substances to food to enhance the flavor.
season
saute
garnish
To mix ingredients lightly without mashing or crushing them
toss
stir
whip
How many ounces are in a cup
8
How many quarts are in a gallon?
4