FACS 1 CH 15 Vocabulary
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| Action |
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| Description |
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| 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. |
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