to cut food into very fine, uneven pieces.

to cut food into small, equal size squares about 1/4 to 1/8 inch in size.

to cut food into small, uneven pieces.

to reduce food into small pieces by pressing and rubbing it against the teeth of a certain piece of equipment.

to cut or break food into long, thin strips by using a knife, fork, or grater.

to make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.

to cut food into large, thick or thin flat pieces with a certain knife. Use a sawing motion while gently pressing the knife down.

to remove the outer layer/skin by stripping or pulling off with your fingers or a knife.

to remove the stem and the very thin layer of peel of a fruit of vegetable with a certain knife or equipment.

to cut food into small, equal size squares about 1/2 inch in size.

to pour or spoon pan juices, melted fat, or sauces over a surface of a food during cooking, using baster, cup, or spoon, to keep moist and add flavor.

to lower a food's temperature to freezing or below by placing it in a large appliance.

to expose to warmth in order to free from a frozen state.

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

to remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.

to separate solid from liquid materials by pouring the mixture through a fine mesh piece of equipment.

to lightly sprinkle the surface of a food with crumbs, flour, or sugar.

to sprinkle or coat a food with food, crumbs, or seasoning.

to rub fat on the surface of a food or a cooking utensil.

to soak food in a cold seasoned liquid, usually containing an acid, in order to add flavor or to tenderize the food.

to make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.

to change food from a solid to a liquid by applying heat.

to immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.

to increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking.

to leave an opening in the covering of a food through which steam can escape.

to cook in an oven with dry, hot air.

to roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spice sauce.

to cook food in hot liquid, 212*F, having bubbles that rise to and break on the surface of the liquid.

to cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.

to cook uncovered under a direct heat source .

to cook food by completely immersing in hot fat.

to cook food in a small amount of hot fat.

to broil over hot coals or on the griddle.

to cook food in a special oven using little or not liquid.

to turn on an appliance or oven to a desired temperature about 5-10 minutes before food is placed in it.

to cook meat, fish, or poultry uncovered in an oven with dry, hot air.

to lightly brown or cook food in a small amount of hot fat over moderate heat.

to cook food in a pan using vapor produced by boiling liquid.

to cook food in liquid that is just below the boiling point.

to cook bite-sized, small pieces of food quickly over high heat in a small amount of fat while stirring constantly.

to thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with and up and down circular motion.

to stir or mix ingredients until they are thoroughly combined and smooth.

to blend or mix two or more ingredients.

to beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy.

to combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two knives, or hands.

to blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light.

to work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.

to combine two or more ingredients into one mass by stirring or beating.

to reduce dry ingredients to finer particles, add air, or combine by putting them through a sieve.

to mix using a spoon or wire whisk with a circular motion.

to lightly mix ingredients by tumbling them with tongs or a large fork and spoon.

to beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy.

used to measure liquid(milk) or solid (salt).

used to measure dry ingredients like sugar, flour, etc.

used to measure liquid ingredients like water, oil, etc.

the four cup sizes for measuring cups.

1 cup (how many oz)

1 lb (how many oz)

1 gallon (how many quarts)

1 gallon (how many pints)

1 gallon (how many cups)

1 pint (how many cups)

1 quart (how many pints)

1 quart (how many cups)

1 cup (how many tablespoons)

1 tablespoon (how many teaspoons)

Which measure equals 1 pint?

Which measure equals one pound?

What is the abbreviation for gallon?

What is the abbreviation for fluid ounce?

What is the abbreviation for pint?

What is the abbreviation for cup?