Maddie Weaver- 24 Vocab Sheet

Front 1

beat

Back 1

mix with a rotary beater or an electric mixer

Front 2

boil

Back 2

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

Front 3

chill

Back 3

refrigerate food until it's cold

Front 4

puree

Back 4

grind or mash cooked fruits & vegetables until they are smooth

Front 5

puree

Back 5

grind or mash cooked fruits & vegetables until they are smooth

Front 6

whip

Back 6

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

Front 7

puree

Back 7

grind or mash cooked fruits & vegetables until they are smooth

Front 8

whip

Back 8

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

Front 9

baste

Back 9

pour liquid over food as it cooks

Front 10

cream

Back 10

combine ingredients like shortening & sugar until soft & smooth

Front 11

cube

Back 11

cut into pieces 1/2 inch or larger

Front 12

cut in

Back 12

mix shortening and flour with pastry blender

Front 13

cut in

Back 13

mix shortening and flour with pastry blender

Front 14

drain

Back 14

remove excess liquid from food

Front 15

cut in

Back 15

mix shortening and flour with pastry blender

Front 16

drain

Back 16

remove excess liquid from food

Front 17

fold in

Back 17

gently combine two mixtures

Front 18

garnish

Back 18

decorate a food or dish with a small colorful look

Front 19

garnish

Back 19

decorate a food or dish with a small colorful look

Front 20

mince

Back 20

chop food until the pieces are as small as possible

Front 21

pare

Back 21

cut off the outer skin

Front 22

preheat

Back 22

turn on oven ahead of time

Front 23

preheat

Back 23

turn on oven ahead of time

Front 24

shred

Back 24

cut a thin layer of peel from fruits and veggies

Front 25

slice

Back 25

cut into very thin, flat pieces

Front 26

stir

Back 26

mix using a circular or figure eight motion

Front 27

stir

Back 27

mix using a circular or figure eight motion

Front 28

toss

Back 28

tumble a mixture very lightly with a fork and spoon

Front 29

dust

Back 29

lightly sprinkle a food with flour or confectioners sugar

Front 30

glaze

Back 30

coat a food with a liquid that forms a glossy finish

Front 31

brush

Back 31

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

Front 32

bread

Back 32

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

Front 33

dot

Back 33

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

Front 34

dot

Back 34

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

Front 35

chop

Back 35

to cut food into small irregular pieces

Front 36

dot

Back 36

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

Front 37

chop

Back 37

to cut food into small irregular pieces

Front 38

dice

Back 38

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

Front 39

score

Back 39

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

Front 40

score

Back 40

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

Front 41

silver

Back 41

to cut food into very thin strips

Front 42

score

Back 42

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

Front 43

silver

Back 43

to cut food into very thin strips

Front 44

snip

Back 44

to cut food into small pieces with kitchen shears

Front 45

score

Back 45

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

Front 46

silver

Back 46

to cut food into very thin strips

Front 47

snip

Back 47

to cut food into small pieces with kitchen shears

Front 48

grind

Back 48

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

Front 49

score

Back 49

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

Front 50

silver

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

grind

Back 52

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

Front 53

flake

Back 53

to break or tear foods such as fish into small layers

Front 54

score

Back 54

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

Front 55

silver

Back 55

to cut food into very thin strips

Front 56

snip

Back 56

to cut food into small pieces with kitchen shears

Front 57

grind

Back 57

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

Front 58

flake

Back 58

to break or tear foods such as fish into small layers

Front 59

crush

Back 59

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

Front 60

quarter

Back 60

to divide into 4 equal pieces

Front 61

mash

Back 61

to crush food into a small mixture