Food Terms Test-N&W2

mix ingredients together with a circular up & down motion

to cook liquid at 212 degrees F

coat with dry bread or cracker crumbs

cook uncovered under a direct source of heat

to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat

to apply sauce, melted fat, or other liquid with a basting or pastry brush

to cut into small, irregular pieces

soften solid fats by adding an ingredient such as sugar and working with a spoon or mixer until it is creamy

to cut into small, 1/2" squares

to combine solid fat with flour using a pastry blender, forks, or the fingers

to cook in a large or deep amount of hot fat

to cut into small, 1/4" squares

to cause a solid food to turn into or become part of a liquid

to place small pieces of butter or another food over the surface of a food (such as butter on a pie)

to remove liquid from a food product