1) to cut into small pieces a) fold in b) knead c) chop d) flour 2) to roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce a) barbecue b) peel c) bake d) broil 3) to mix two or more ingredients together until well combined a) blend b) toss c) grate d) mince 4) to cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat a) blend b) broil c) cut in d) barbecue 5) to bake, dry, or toast a food until the surface is brown a) bake b) beat c) toss d) brown 6) to coat food with butter, margarine, or egg - using a small brush a) dice b) brush c) boil d) brown 7) to beat sugar and fat together until fluffy a) cut in b) fold in c) cream d) saute 8) to cut fat into flour with two knives, or a pastry knife, until it is distributed in small particles throughout the mixture a) brown b) broil c) cut in d) stir 9) to make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture a) whip b) beat c) flour d) boil 10) to sprinkle or coat with a powdered substance, usually with crumbs or seasonings a) cook b) dice c) flour d) bake 11) to cook in water or liquid in which bubbles rise continually and break on surface a) cook b) broil c) blend d) boil 12) to mix ingredients by gently turning one part over another with a spatula a) beat b) cream c) fold in d) blend 13) to cook by dry heat, usually in an oven a) mince b) bake c) fold in d) beat 14) to ornament food - usually with another colorful food - before serving to add eye a) garnish b) dice c) blend d) steam 15) to mix by using circular motion, going around and around until blended a) stir b) whip c) fold in d) cream 16) to prepare food by applying heat in any form a) boil b) grate c) cook d) garnish 17) to finely divide food in various sizes by rubbing it on a grater with sharp projections a) grate b) peel c) broil d) mince 18) to work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic a) simmer b) boil c) knead d) steam 19) to cut or chop food as finely as possible a) garnish b) simmer c) mince d) brown 20) to cut into very small cubes a) fold in b) steam c) mince d) dice 21) to cook below the boiling point, bubbles form slowly and break on the surface a) barbecue b) steam c) cook d) simmer 22) to beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin a) peel b) broil c) whip d) boil 23) to remove or strip off the skin or rind of some fruits and vegetables a) season b) garnish c) fold in d) peel 24) to cook in a small amount of fat a) cream b) saute c) garnish d) dice 25) to add salt, pepper, or other substances to food to enhance the flavor a) beat b) season c) broil d) knead 26) to cook in the steam generated by boiling water a) steam b) simmer c) brown d) flour 27) to mix ingredients lightly without mashing or crushing them a) cook b) toss c) brush d) barbecue

CCooking Terms #2

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