1) Cut food into small irregular pieces.  a) mince b) cube c) chop d) dice e) Cut in f) Stir 2) Chop food into pieces that are as small as possible. a) Mince b) Chop c) Pare d) Beat e) Season f) Drain 3) Cut into evenly shaped pieces about 1/2 inch on each side.  a) Mince b) Chop c) Pare d) Cube e) Whip f) Garnish 4) Remove excess liquid by placing food in a colander or strainer. a) Brush b) Baste c) Stir d) Blend, Mix, Combine e) Drain f) Season 5) Use a spoon to make circular or figure-eight motions. a) Beat b) Whip c) Garnish d) Coat e) Stir f) Cut in 6) Use a spoon to stir two or more ingredients together thoroughly. a) Blend, Mix, Combine b) Cut in c) Cube d) Bate e) Brush f) Beat 7) Use a wire whisk, rotary beater, or electric mixer to whip ingredients. Uses air to make food fluffy. a) Season b) Whip c) Stir d) Mince e) Beat f) Grease 8) Adding things such as salt, pepper, herbs, and spices to flavor food. a) Garnish b) Baste c) Drain d) Season e) Blend, Mix, Combine f) Beat 9) Cut off the outside covering of a fruit or vegetable. a) Pare b) Chop c) Grate/ Shred d) Season e) Drain f) Cut in 10) Use a pastry blender or two knives and a cutting motion to mix solid fat with dry ingredients. a) Chop b) Cut in c) Mince d) Cream e) Blend f) Stir 11) Decorate a food dish with small decorative food item. a) Cream b) Fold c) Garnish d) Brush e) Grate f) Coat 12) Moisten foods, such as meat, while cooking. a) Coat b) Season c) Fold d) Baste e) Garnish f) Cube 13) Use a spoon, beater, or mixer to combine ingredients until soft and creamy. a) Cream b) Stir c) Fold d) Baste e) Brush f) Cut in 14) Use a rubber scraper to gently combine ingredients in a delicate mixture, such as adding a lighter ingredient to a heavier one. a) Clean b) Blend, Mix, Combine c) Baste d) Stir e) Drain f) Fold 15) Cover the surface of a food with a dry ingredient and may also include liquid ingredients. a) Grease b) Baste c) Coat d) Season e) Whip f) Fold 16) Rub food over a grater to make fine particles or shredded food. a) Mince b) Chop c) Baste d) Coat e) Grate/Shred f) Pare 17) Cut into evenly shaped pieces about 1/4 inch on each side. a) Mince b) Cube c) Pare d) Dice e) Grate/Shred f) Chop 18) Rub food lightly with fat. a) Brush b) Mince c) Coat d) Drain e) Grease f) Season 19) Use this technique to add air to foods. At times you will use the over and under motion. a) Beat b) Mince c) Chop d) Fold e) Brush f) Coat 20) Use a brush to lightly cover the surface of one food with another. a) Grease b) Baste c) Brush d) Garnish e) Coat f) Drain

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