Morgan Rockmacher - 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 pastry blender

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 11

Stir

Back 11

Mix using a circular or figure eight motion

Front 12

Cube

Back 12

Cut into pieces 1/2-inch square or larger

Front 13

Boil

Back 13

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

Front 14

Slice

Back 14

Cut into very thin, flat pieces

Front 15

Garnish

Back 15

Decorate a food or dish with a small, colorful food

Front 16

Chill

Back 16

Refrigerate food until it is cold

Front 17

Fold in

Back 17

Gently combine two mixtures

Front 18

Baste

Back 18

Pour liquid over food as it cooks

Front 19

Puree

Back 19

Grind or mash cooked fruits or vegetables until they are smooth

Front 20

Whip

Back 20

Beat quickly and vigiorously to incorporate air into a mixture, making it light and fluffy

Front 21

Dust

Back 21

Lightly sprinkle a food with flour or confectioner's sugar

Front 22

Glaze

Back 22

Coat a food with a liquid that forms a glossy finish

Front 23

Brush

Back 23

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

Front 24

Bread

Back 24

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

Front 25

Dot

Back 25

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

Front 26

Chop

Back 26

To cut food into small, irregular pieces

Front 27

Dice

Back 27

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

Front 28

Score

Back 28

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

Front 29

Sliver

Back 29

To cut food into very thin strips

Front 30

Snip

Back 30

To cut food into small pieces with kitchen shears

Front 31

Grind

Back 31

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

Front 32

Flake

Back 32

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

Front 33

Crush

Back 33

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

Front 34

Quarter

Back 34

To divide food into four equal pieces

Front 35

Mash

Back 35

To crush food into a smooth mixture