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” 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 vegetable 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 juices 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

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/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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2.04 Cutting/Prepari

Foods I 2.04 Cutting/Preparing Key Terms

Question	Answer
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” 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 vegetable 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 juices 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
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/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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