Mia Kratchman Chapter 24 Vocab

Front 1

Baste

Back 1

pour liquid

Front 2

Puree

Back 2

grind or mash cooked fruits and vegetables until they are smooth

Front 3

Whip

Back 3

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

Front 4

beat

Back 4

Mix with a rotary beater or electric mixer

Front 5

drain

Back 5

removing excess liquid from a food

Front 6

preheat

Back 6

turn on oven ahead of time

Front 7

slice

Back 7

cut into very thin,flat pieces

Front 8

cream

Back 8

combine shortening and sugar until soft and smooth

Front 9

stir

Back 9

mix using a circular or figure eight motion

Front 10

garnish

Back 10

decorate a food or dish with a small colorful food

Front 11

toss

Back 11

tumble a mixture very lightly with a fork and spoon

Front 12

mince

Back 12

chop food until the pieces are as small as possible

Front 13

Cube

Back 13

cut into pieces 1/2 inch square or larger

Front 14

chill

Back 14

refrigerate food until it is cold

Front 15

pare

Back 15

cut a thin layer or peel from fruits or vegetables

Front 16

sheed

Back 16

cut food into thin pieces

Front 17

boil

Back 17

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

Front 18

fold in

Back 18

gently combine two mixtures

Front 19

cut in

Back 19

mix shortening and flour with a pastry blender

Front 20

Dust

Back 20

lightly sprinkle a food with flour or confectioners sugar

Front 21

Grind

Back 21

to break up foods (large/medium)

Front 22

flake

Back 22

to break up food (small)

Front 23

Crush

Back 23

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

Front 24

quater

Back 24

to divide food into = 4

Front 25

mash

Back 25

to crush food into a smooth mixture

Front 26

Glaze

Back 26

coat a food with a liquid that forms a glossy finish

Front 27

Brush

Back 27

use a pastry brush to coat a food with liquid such as Butter

Front 28

Bread

Back 28

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

Front 29

Dot

Back 29

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

Front 30

Chop

Back 30

to cut food into small irregular pieces

Front 31

Dice

Back 31

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

Front 32

Score

Back 32

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

Front 33

Sliver

Back 33

to cut food into very thin strips

Front 34

Snip

Back 34

to cut food into small pieces with kitchen shears