To cut food into small, uneven pieces.

To cut food into very fine, uneven pieces.

To cut food into small, equal size squares about ½ inch in size.

To cut food into small, equal size squares about ¼ to 1/8 inch in size.

To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.

To cut or break food into long, thin strips by using a knife, fork, or grater.

To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.

To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.

To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.

To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.

To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.

To lower a food’s temperature to freezing or below by placing it in a freezer.

To expose to warmth in order to free from a frozen state.

To cause a solid food to turn into or become part of a liquid.

To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.

To separate solid from liquid materials by pouring the mixture through a strainer or sieve.

To lightly sprinkle the surface of a food with crumbs, flour, or sugar.

To sprinkle or coat a food with flour.

To rub fat on the surface of a food or a cooking utensil.

To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.

To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.

To change food from a solid to a liquid by applying heat.

To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.

To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)

To leave an opening in the covering of a food through which steam can escape.

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Foods I 2.04 Cooking

Definitions

Term	Definition
Chop	To cut food into small, uneven pieces.
Mince	To cut food into very fine, uneven pieces.
Cube	To cut food into small, equal size squares about ½ inch in size.
Dice	To cut food into small, equal size squares about ¼ to 1/8 inch in size.
Grate	To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
Shred	To cut or break food into long, thin strips by using a knife, fork, or grater.
Pare	To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
Peel	To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
Score	To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
Slice	To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
Baste	To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.
Freeze	To lower a food’s temperature to freezing or below by placing it in a freezer.
Defrost/thaw	To expose to warmth in order to free from a frozen state.
Dissolve	To cause a solid food to turn into or become part of a liquid.
Drain	To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
Strain	To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
Dust	To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
Flour	To sprinkle or coat a food with flour.
Grease	To rub fat on the surface of a food or a cooking utensil.
Marinate	To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
Tenderize	To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Melt	To change food from a solid to a liquid by applying heat.
Soak	To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
Season	To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
Vent	To leave an opening in the covering of a food through which steam can escape.

Created by: Tammy Nelson

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