Alex Hartzell-Chapter 24 Vocab

Front 1

baste

Back 1

pour liquid over food as it cooks

Front 2

puree

Back 2

grind or mash cooked fruits or vegetables until they are smooth

Front 3

whip

Back 3

beat quickly and vigorously to incorporate air into a mixture making it light and fluffy

Front 4

beat

Back 4

mix with rotary beater or electric mixer

Front 5

cut in

Back 5

mix shortening with flour with a pastry blender

Front 6

toss

Back 6

tumble a mixture very lightly with a fork and spoon

Front 7

pare

Back 7

cut a think layer of peel from fruits or vegetables

Front 8

pare

Back 8

cut a think layer of peel from fruits or vegetables

Front 9

drain

Back 9

remove excess liquid from a food

Front 10

pare

Back 10

cut a think layer of peel from fruits or vegetables

Front 11

drain

Back 11

remove excess liquid from a food

Front 12

cream

Back 12

combing shortening and sugar until soft and smooth

Front 13

pare

Back 13

cut a think layer of peel from fruits or vegetables

Front 14

drain

Back 14

remove excess liquid from a food

Front 15

cream

Back 15

combing shortening and sugar until soft and smooth

Front 16

mince

Back 16

chop food until the pieces are as small as possible

Front 17

pare

Back 17

cut a think layer of peel from fruits or vegetables

Front 18

drain

Back 18

remove excess liquid from a food

Front 19

cream

Back 19

combing shortening and sugar until soft and smooth

Front 20

mince

Back 20

chop food until the pieces are as small as possible

Front 21

shred

Back 21

cut food into thin pieces

Front 22

preheat

Back 22

turn oven on ahead of time

Front 23

preheat

Back 23

turn oven on ahead of time

Front 24

stir

Back 24

mix using a circular or figure eight motion

Front 25

cube

Back 25

cut in or pieces 1/2 inch square or larger

Front 26

boil

Back 26

Heat a liquid until bubbles constantly rise to the surface and break

Front 27

slice

Back 27

cut into very think, flat pieces

Front 28

garnish

Back 28

decorate a food or dish with a small, colorful food

Front 29

chill

Back 29

refrigerate food until it is cold

Front 30

chill

Back 30

refrigerate food until it is cold

Front 31

fold in

Back 31

gently combine two mixtures

Front 32

dust

Back 32

lightly sprinkle a food with flour or confectioners sugar

Front 33

dust

Back 33

lightly sprinkle a food with flour or confectioners sugar

Front 34

glaze

Back 34

coat a food with a liquid that forms a glossy finish

Front 35

brush

Back 35

use a pastry brush to coat a food with liquid, such as butter

Front 36

brush

Back 36

use a pastry brush to coat a food with liquid, such as butter

Front 37

bread

Back 37

coat a food with flour, milk or beaten egg, and seasoned crumbs or cornmeal

Front 38

brush

Back 38

use a pastry brush to coat a food with liquid, such as butter

Front 39

bread

Back 39

coat a food with flour, milk or beaten egg, and seasoned crumbs or cornmeal

Front 40

dot

Back 40

to put small pieces of food such as butter on the surface of another food

Front 41

chop

Back 41

to cut food into small irregular pieces

Front 42

dice

Back 42

to cut food into 1/8 inch to 1/4 inch square pieces

Front 43

dice

Back 43

to cut food into 1/8 inch to 1/4 inch square pieces

Front 44

score

Back 44

to make straight shallow cuts with a slicing knife in the surface of a food

Front 45

dice

Back 45

to cut food into 1/8 inch to 1/4 inch square pieces

Front 46

score

Back 46

to make straight shallow cuts with a slicing knife in the surface of a food

Front 47

sliver

Back 47

to cut food into very thin strips

Front 48

dice

Back 48

to cut food into 1/8 inch to 1/4 inch square pieces

Front 49

score

Back 49

to make straight shallow cuts with a slicing knife in the surface of a food

Front 50

sliver

Back 50

to cut food into very thin strips

Front 51

snip

Back 51

to cut food into small pieces with kitchen shears

Front 52

dice

Back 52

to cut food into 1/8 inch to 1/4 inch square pieces

Front 53

score

Back 53

to make straight shallow cuts with a slicing knife in the surface of a food

Front 54

sliver

Back 54

to cut food into very thin strips

Front 55

snip

Back 55

to cut food into small pieces with kitchen shears

Front 56

grind

Back 56

to break up foods such as meat or coffee beans into coarse medium or fine particles

Front 57

dice

Back 57

to cut food into 1/8 inch to 1/4 inch square pieces

Front 58

score

Back 58

to make straight shallow cuts with a slicing knife in the surface of a food

Front 59

sliver

Back 59

to cut food into very thin strips

Front 60

snip

Back 60

to cut food into small pieces with kitchen shears

Front 61

grind

Back 61

to break up foods such as meat or coffee beans into coarse medium or fine particles

Front 62

flake

Back 62

to break or tear foods such as fish into small layers

Front 63

dice

Back 63

to cut food into 1/8 inch to 1/4 inch square pieces

Front 64

score

Back 64

to make straight shallow cuts with a slicing knife in the surface of a food

Front 65

sliver

Back 65

to cut food into very thin strips

Front 66

snip

Back 66

to cut food into small pieces with kitchen shears

Front 67

grind

Back 67

to break up foods such as meat or coffee beans into coarse medium or fine particles

Front 68

flake

Back 68

to break or tear foods such as fish into small layers

Front 69

crush

Back 69

to pulverize food into crumbs powder or paste with a rolling pin

Front 70

quarter

Back 70

to divide food into four equal pieces

Front 71

mash

Back 71

to crush food into a smooth mixture