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Nutition and Wellnes

Food

QuestionAnswer
3Teaspoon 1Tablespoons
16Tablespoons 1Cut
2Cup 1Pint
2Pints 1Quart
4Quarts 1Gallon
16Ounces in 1lb for 1lb. dry weight
8ounces for 1cup fluid ounces
2Tablespoons for 1Fluid Ounce
"t" teaspoon
"T" Tablespoon
c cup
lb lb
ounce oz
pound lb
gm gram
sq. square
pkg. package
min. minute
hr. hour
pt. pint
qt. quart
gal. gallon
in. inches
to chop finely mince
to cut food into small, irregular pieces chop
to cut food into .5 inch square pieces cube
to cut food into 1/8 in to 1/4 in square pieces dice
to cut off a very thin layer of peel with a paring knife pare
to make straight, shallow cuts with a slicing knife int he surface of a food score
to cut food into large, thin pieces slice
to cut food into very thin strips sliver
to cut food into small pieces with kitchen shears snip
to use a blender to grind or mash cooked fruits or vegetebles puree
to break up foods such as meat or coffee beans into coarse, medium or fine particles grind
to break or tear foods, such as fish, into small layers flake
to pulverize food into crumbs, powder, or paste with a rolling pin crush
to divide food into four equal pieces quarter
to crush food into a smooth mixture mash
thoroughly mix and add air to food beat
beat ingredients together,such as butter and sugar, until soft adn creamy cream
gently mix a light, fluffy mix into a heavier one fold
mix with a spoon or wire whisk in a circular motion to distribute heat and keep foods from sticking stir
mix ingredients, such as salads, by tumbling them with tongs toss
beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy whip
lightly sprinkle a food with flour or confectioner's sugar dust
coast a food with a liquid that forms a glossy finish glaze
pour liquid over a food as it cooks baste
use apastry brush to coat a food with liquid, such as butter brush
coat a food with flour, milk or baten egg, and seasoned crumbs or cornmeal bread
to put small pieces fo food, sch as butter, on the surface fo another food dot
Created by: 1033023311 on 2010-09-15



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