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Food Preparation

Food Prepration Terms

QuestionAnswer
To chop finely mince
To cut food into small, irrigular pieces. chop
To cut food into 1/2 inch square pieces. cube
To cut food into 1/8 inch to 1/4 inch 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 in the suface 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 vegetables. 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 and 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
Coat a food with a liquid that frms a glossy finish glaze
Pour liquid over a food as it cooks. baste
Use a pastry brush to coat a food with liquid, such as butter. brush
Coat a food with flour, milk or beaten egg, and seasoned crumbs or cornmeal. dredge
To put small pieces of food, such as butter, on the surface of another food. dot
Created by: sedgwickr
Popular Culinary Arts sets

 



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