Chapter 24 part 2

Vocabulary/Mixing Techniques

100

Adding a thin layer of food on top of another food

Coating

200

Combining two or more ingredients thoroughly

Mixing

300

Subtracting the weight of the container from the total weight in order to find the weight of the food

Taring

400

What are the 8 different ways to mix ingredients?

Beat, Cream, Cut In, Stir, Fold, Toss, Whip, Knead

500

Dividing food into smaller parts by using a tool with a sharp blade

Cutting

Knife/Cutting Techniques A

100

To cut food into small pieces with kitchen shears

Snip

200

To cut food into very thin strips

Sliver

300

To break food into coarse, medium, or fine particles

Grind

400

To cut food into small, irregular pieces

Chop

500

To cut off a very thin layer of peel

Pare

Knife/Cutting Techniques B

100

To chop finely

Mince

200

To grind or mash cooked food until they are smooth

Puree

300

To crush food into a smooth mixture

Mash

400

To break or tear off small layers of food with a fork

Flake

500

To make straight, shallow cuts in the surface of a food

Score

Knife/Cutting Techniques C

100

Pulverize food into crumbs, powder, or paste

Crush

200

To cut food into large, thin pieces

Slice

300

To cut food into square pieces about 1/2 inch on a side

Cube

400

To cut food into smaller pieces by rubbing it across a grater or micro-plane

Grate/Shred

500

To cut food into square pieces about 1/8 to 1/4 inch on a side

Dice