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FACS 1 CH 15 Word Scramble

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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.