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Cutting Terms
Cutting Terms 2
Preparation Terms
Preparation Terms 2
Kitchen Equipment
100
To remove the center of an apple or pineapple.
What is core?
100

To cut into small irregular pieces.

What is chop?

100
To cook by dry heat, usually in the oven.
What is bake?
100

To put dry ingredients through a fine metal grate. 

What is sift?

100

What do you use a rubber scraper for?

What is to combine things?

What is to scrape the sides of a dish?

200

Cut into even cubes.

What is dice?

200
Cut foods into very small, fine pieces.
What is mince?
200

To cook in a liquid in which bubbles rise continually to the surface.

What is boil?

200

To remove liquid.

What is to drain?

200
What do you use a metal spatula for?
What is to spread things evenly? (as in frosting)
300
To separate cheese into tiny pieces.
What is grate?
300

Cut into large, thin pieces.

What is slice?

300

To cook foods under direct heat.

What is to broil?
300
To combine fat or shortening with flour.
What is cut in?
300

What is a bent-edge spatula for?

What is removing cookies from sheets, flipping burgers, etc.?

400

To make shallow straight cuts on the surface of the food.

What is score?

400

To protect your fingers during knife usage.

What is claw?
400
To cook in a small amount of fat.
What is saute?
400
Gently combining one ingredient with another.
What is fold in?
400
What is a strainer for?
What is to separate liquid and solid foods?
500
To remove the outer covering of a fruit or vegetable.
What is pare?
500

Cut food into small, even, and very thin strips.

What is julienne?

500
To cook below the boiling point, bubbles form slowly and break the surface.
What is simmer?
500

To beat rapidly to introduce air bubbles into food.

What is whip/whisk?

500

What is a colander for?

What is a perforated bowl used to drain solid foods?