What is to cause a solid food to turn into or become part of a liquid?
to Dissolve
100
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a __________.
What is a sifter
100
To broil over hot coals or on a griddle.
What is to grill?
100
To turn on an appliance or oven to a desired temperature to about 5-10 minutes before the food is placed in it.
What is to preheat?
200
What is to remove the outer layer/skin, by stripping or pulling off with your finger or a knife?
What is to Peel
200
What is to separate solids from liquid materials by pouring the mixture through a strainer or sieve?
What is to Strain
200
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon.
What is to Toss
200
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce.
What is to BBQ
200
To cook food in a pan using vapor produced by a boiling liquid.
What is to steam?
300
What is to cut food into large, thick or thin flat pieces with a slicing knife? When doing this you would use a sawing motion while gently pressing the knife down.
What is to Slice
300
What is to sprinkle or coat a food with flour?
to Flour/Dredge/Coat
300
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy.
What is to Whip
300
To cook in an oven with dry, hot air.
What is to Bake
300
To cook food in liquid just before the boiling point.
What is to simmer?
400
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often down to tender meat or to let sauces soak in.
What is to Score
400
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor?
What is to Baste
400
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blend, two forks or knives, or the hands.
What is to Cut-in
400
To cook uncovered under a direct heat source
What is to Broil
400
To cook by completly immersing in hot fat; known as french frying.
What is to deep-fry?
500
To cut food into small, equal squares about 1/2 to 3/4 inch in size.
What is to Cube
500
To lightly sprinkle the surface of a food with crumbs, flour, or sugar?
What is to Dust
500
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light.
What is to Fold
500
To cook meat, fish, poultry uncovered in an oven with dry, hot air.
What is to Roast
500
To cook food in a microwave using little or no liquid.