1.
having its contents piled above the brim or edge
2.
with the contents not rising above the brim of the measure
3.
generally defined as 1/16 teaspoon
4.
method for cutting food into bite-sized pieces a portion of an object or of material, produced by cutting, tearing, or breaking the whole
5.
the finest level of chopping
6.
cut food into small cubes.
7.
finely chopped consistent in size and neat in appearance
8.
reduces to small shreds by rubbing it on a grater.
9.
tear or cut into shreds
10.
To cut off a thin layer of skin on a food, such as potatoes or apples, with a paring knife or vegetable peeler
11.
To remove the skin or rind from a fruit or vegetable
12.
to cut slits on the surface of a piece of food
13.
to cut across the grain into thin, uniform pieces.
14.
to moisten foods, especially meat at intervals with a liquid
15.
store something at a very low temperature in order to preserve it
16.
thaw frozen food before cooking it.
17.
Making a solution such as sugar in water; to melt or liquefy
18.
the process of pouring off the excess liquid or fat from food
20.
the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food
21.
powder made from grain esp. wheat used for making bread cakes pasta pastry etc.
22.
animal fats and vegetable oils
23.
soak meat fish or other food in a marinade
24.
make meat more tender by beating or slow cooking the practice or skill of preparing food by combining mixing and heating ingredients
25.
make or become liquefied by heat
26.
To immerse an item into a liquid for a period of time
27.
bringing out or intensifying the natural flavor of the food without changing it
28.
controls how much oxygen gets inside the grill
30.
To combine two or more ingredients by hand or with an electric mixer or blender until smooth and uniform in texture flavor and color
31.
To stir two or more ingredients with a spoon or to beat on Low speed with a mixer until mixed together
32.
mixing butter and sugar together on a moderately high speed until well blended fluffy and pale yellow
33.
to mix a cold fat such as butter with flour or dry ingredients by hand until the mixture resembles coarse crumbs
34.
pushing the dough away from you with the heel of your palm folding it over itself with your fingers and pulling it back
36.
To stir two or more ingredients until mixture is thoroughly combined and uniform in texture
37.
a process that breaks up any lumps in the flour and aerates it at the same time by pushing it through a gadget that is essentially a cup with a fine strainer at one end
38.
to mix a liquid or other substance by moving an object such as a spoon in a circular pattern
39.
shake or turn food in a liquid so as to coat it lightly.
41.
cook food by dry heat without direct exposure to a flame typically in an oven or on a hot surface
42.
cook meat or fish by exposure to direct intense radiant heat
43.
a metal framework used for cooking food over an open fire
44.
cook food especially meat by prolonged exposure to heat in an oven or over a fire
45.
a meal or gathering at which meat fish or other food is cooked out of doors on a rack over an open fire or on a portable grill
46.
reach or cause to reach the temperature at which it bubbles and turns to vapor.
47.
fry food lightly and then stew it slowly in a closed container
48.
short for microwave oven
49.
stays just below the boiling point while being heated
50.
the invisible gaseous form of water formed by boiling from which vapor condenses
51.
fry food in an amount of fat or oil sufficient to cover it completely
53.
fried quickly in a little hot fat
54.
move a spoon or other implement around in a liquid or other substance in order to mix it thoroughly
55.
cook food in hot fat or oil, typically in a shallow pan
57.
free from dirt marks or stains
58.
makes clean and hygienic disinfect
