Ashley Carullo - Ch.24 Vocab

Front 1

Beat

Back 1

mix with a rotary beater or electric mixer

Front 2

Cut in

Back 2

mix shortening and flour with a pastry blender

Front 3

Toss

Back 3

tumble a mixture very lightly with a fork and spoon

Front 4

Pare

Back 4

cut a thin layer of peel from fruits or vegetables

Front 5

Drain

Back 5

Remove excess liquid from a food

Front 6

Cream

Back 6

Combine shortening and sugar until soft and smooth

Front 7

Mince

Back 7

Chop food until the pieces are as small as possible

Front 8

Shred

Back 8

cut food into thin pieces

Front 9

Preheat

Back 9

turn on an oven ahead of time

Front 10

Stir

Back 10

Mix using a circular or figure eight motion

Front 11

Cube

Back 11

Cut into pieces 1/2 inch square or larger

Front 12

Boil

Back 12

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

Front 13

Slice

Back 13

cut into very thin, flat pieces

Front 14

Garnish

Back 14

Decorate a food or dish with a small, colorful food

Front 15

Chill

Back 15

refrigerate food until its cold

Front 16

fold in

Back 16

gently combine two mixtures

Front 17

baste

Back 17

pour liquid over food as it cooks

Front 18

puree

Back 18

grind or mash cooked fruits or vegetables until they are smooth

Front 19

whip

Back 19

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

Front 20

Chop

Back 20

To cut food into small, irregular pieces

Front 21

Dice

Back 21

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

Front 22

Score

Back 22

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

Front 23

Sliver

Back 23

To cut food into very thin strips

Front 24

Snip

Back 24

To cut food into small pieces with kitchen shears

Front 25

Grind

Back 25

To break up foods such as meat or coffee beans into coarse, medium, or fine particles.

Front 26

Flake

Back 26

To break or tear foods, such as fish, into small layers

Front 27

Crush

Back 27

To pulverize food into crumbs, powder, or paste with a rolling pin

Front 28

Quarter

Back 28

To divide food into four equal pieces

Front 29

Mash

Back 29

To crush food into a smooth mixture

Front 30

Dust

Back 30

Lightly sprinkle a food with flour or confectioner's sugar

Front 31

Glaze

Back 31

Coat a food with a liquid that forms a glossy finish

Front 32

Brush

Back 32

Use a pastry brush to coat a food with liquid such as butter

Front 33

Bread

Back 33

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

Front 34

Dot

Back 34

To put small pieces of food, such as butter, on the surface of another food.

Front 35

grate

Back 35

To cut food into small pieces by rubbing against a microplane

Front 36

knead

Back 36

to work dough in hands until smooth and springy

Front 37

dredge

Back 37

to coat foods heavily with flour, breadcrumbs, or cornmeal

Front 38

Flour

Back 38

to coat a food with flour

Front 39

caramelize

Back 39

to heat sugars on foods until they liquefy and darken in color

Front 40

clarify

Back 40

to make a liquid clear by removing solid particles

Front 41

Core

Back 41

to remove the center of a fruit or vegetable

Front 42

deglaze

Back 42

to loosen flavorful food particles in a pan after browning

Front 43

drain

Back 43

to separate water from solid food

Front 44

marinate

Back 44

to add flavor to a food by soaking in a cold seasoned liquid

Front 45

pit

Back 45

to remove a stone or seed from fruit

Front 46

reduce

Back 46

to simmer a mixture in order to evaporate the liquid

Front 47

scald

Back 47

to heat liquid just below the boiling point