| Action |
Description |
| Pare | Use a peeler or a paring knife to cut a very thin layer of peel from fruit or vegetables. |
| Grate | Rub food on a grater to make very fine particles. |
| Cube | to cut food into same-size pieces, about 1/2 inch on each side. |
| Dice | To cut foods into same-size pieces, about 1/2 inch on each side. |
| Chop | To cut food into small irregular pieces. |
| Mince | To chop food until all the pieces are as small as possible. |
| Shred | To cut food into long, thin pieces. |
| Slice | To cut food into thin, flat pieces. |
| Puree | To put food through a blender , or food processor, so it becomes a smooth, thick mass. |
| Blend | To mix ingredients together thoroughly until they're completely uniform. |
| Cut in | To mix shortening and flour using a pastry blender or two knives and a cutting motion. |
| Fold in | To combine two foods, such as beaten egg whites and batter, with a very gentle motion. |
| Cream | To beat shortening and sugar until soft, smooth, and creamy. |
| Whip | To add air and increase volume by beating food rapidly. |
| Toss | To tumble a mixture, such as salad, very lightly. |
| Preheat | Turn on an appliance, such as an oven, or skillet, ahead of time so that it will be at the right temperature when you put the food in.. |
| Boil | To heat a liquid until bubbles rise to the surface and break, or to cook food in boiling water |
| Simmer | To heat a liquid just until bubbles form slowly, but do not reach the surface. |
| Baste | To cook or pour liquid over food as it cooks. |
| Chill | Refrigerate food until it's cold. |
| Grease | Spread a thin layer of unsalted liquid or shortening in the pan, or use a cooking spray. |
| Drain | To remove excess liquid from food. |
| Garnish | To decorate a food or dish with a small, colorful food such as parsley, or a lemon slice. |
Biology Lab Midterm
