Bake

• Mixing technique

• Preparation technique

• Cutting technique

• Cooking technique

Carmelize

• Mixing technique

• Preparation technique

• Cooking technique

• Cutting technique

Organize these options into the right categories

Groups:

(a) mixing technique

,

(b) Cooking technique

,

(c) Preparation technique

,

(d) cutting technique

• stir

• blacken

• mince

• drain

A process of determining the specific amount of an ingredient

• Deglaze

• Measure

• Score

• Skim

A. To grind or mash foods until perfectly smooth

• Braise

• Puree

• Sear

• Whip

A. To flavor meat, fish or veggies by soaking them in liquid

• Soak

• Tenderize

• Marinate

• Dilute

To brown very quickly by intense heat to develop flavor.

• Score

• Sear

• Scald

• Steep

To heat just below boiling.

• boil

• toss

• simmer

• grate

To cook a liquid until bubbles rise continuously and break the surface

• puree

• boil

• heat

• fry

What does it mean to cut food into tiny pieces?

• slice
• dice
• flake
• sear