To cut a food into 1/2 inch cubes using a chef's knife

To cut a food until it is as small as possible, almost a powder

To cut a food into bite-sized, irregular pieces

To cut into thin strips or circles

To remove the peel from a fruit or vegetable

To reduce solid foods into liquids with multiple sharp blades.

To combine ingredients with an over and over motion at a medium-high intensity to incorporate air to the mixture

To combine ingredients with an over and over motion at a high intensity to incorporate air to the mixture, stand mixer must be used.

To shred or zest a food into small pieces

To combine fat and sugar with a high intensity until smooth. First step in making frosting or cookie dough.

To combine fat and flour until the fat is pea-sized. First step in making pastries.

To gently incorporate a delicate ingredient into a heavier mixture.

To heat a liquid to the point where bubbles constantly rise to the surface and burst

A moist heat method where food is cooked OVER boiling water, so that only the steam touches the food.

To heat a liquid to the point where small bubbles rise to the surface but do not burst. Used to thicken soups and sauces.

To cook a food in a skillet with a small amount of fat over high heat, stirring only occasionally.

A dry-heat method where food is cooked by hot air in the oven.

A dry heat method where food is cooked in a wok by constantly stirring it over high heat, with a small amount of fat and sauce added.

A dry heat method where food is cooked under a direct flame in the oven.

A dry heat method where food is completely submerged in hot oil.

This item can chop, mince, slice, and dice.

This item can remove the peel from fruits and vegetables as well as perform cuts on very small items like grapes or berries.

This item should be used any time your recipe asks you to stir, mix, or combine.

This item should be used any time your recipe asks you to gently fold a delicate ingredient into a heavier mixture.

This item should be used any time your recipe asks you to beat ingredients together by hand, in order to incorporate air into the mixture.

This item should be used any time your recipe asks you to flip a flat item from one side to another, such as a pancake or a burger patty.

This pot is used for large amounts of liquids, such as soups, or to boil water for pasta.

This pot is used for sautéing OR to stir fry.

This pot can be used for boiling, but is intended for thickening mixtures like a sauce or rice.

This pan is for sautéing and small amounts of liquids.

This is used to drain liquid from large food objects like pasta.

This is used to drain liquid from small food objects like rice.

This is used to melt chocolate.

This is used to steam vegetables and is placed on top of a pot of boiling water.

What is the chemical process that causes sugars and starches to turn brown when heat is applied?

To drizzle a sauce onto a dessert is the same thing as glazing a dessert.

What are the 3 steps in kneading?