| Question | Answer |
| Coat a food with a liquid that frms a glossy finish | glaze |
| To cut food into 1/8 inch to 1/4 inch square pieces | dice |
| To pulverize food into crumbs, powder, or paste with a rolling pin. | crush |
| To cut food into very thin strips. | sliver |
| Gently mix a light, fluffy mix into a heavier one. | fold |
| To make straight, shallow cuts with a slicing knife in the suface of a food. | score |
| To cut food into small, irrigular pieces. | chop |
| To cut off a very thin layer of peel with a paring knife. | pare |
| To break up foods--such as meat or coffee beans--into coarse, medium, or fine particles. | grind |
| Beat ingredients together, such as butter and sugar, until soft and creamy. | cream |
| To crush food into a smooth mixture. | mash |
| To cut food into large, thin pieces. | slice |
| To chop finely | mince |
| Thoroughly mix and add air to food | beat |
| Use a pastry brush to coat a food with liquid, such as butter. | brush |
| Beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy | whip |
| To put small pieces of food, such as butter, on the surface of another food. | dot |
| Lightly sprinkle a food with flour or confectioner's sugar. | dust |
| Mix with a spoon or wire whisk in a circular motion to distribute heat and keep foods from sticking | stir |
| Pour liquid over a food as it cooks. | baste |
| To use a blender to grind or mash cooked fruits or vegetables. | Puree |
| To cut food into small pieces with kitchen shears. | snip |
| To break or tear foods, such as fish, into small layers. | flake |
| Coat a food with flour, milk or beaten egg, and seasoned crumbs or cornmeal. | dredge |
| Mix ingredients, such as salads, by tumbling them with tongs. | toss |
| To divide food into four equal pieces. | quarter |
| To cut food into 1/2 inch square pieces. | cube |
