2. 
To moisten food by
spooning or brushing food
during cooking with
melted butter or other
fat, meat drippings or
liquid such as stock.
Basting adds flavor while
preventing food from
drying out.

3. 
To partially cook fruits, vegetables
and nuts by cooking them in
boiling water briefly, then
plunging into cold water to stop
the cooking process. Blanching is
used to loosen skins from
tomatoes, peaches and
almonds, and to brighten and set
color of vegetables. Blanching is
also used to prepare vegetables
for freezing. To partially cook
fruits, vegetables and nuts by
cooking them in boiling water
briefly, then plunging into cold
water to stop the cooking
process. Blanching is

4. 
Boiling is the
rapid vaporization of
a liquid, which occurs
when a liquid is heated
to its boiling point,
the temperature at
which the vapor
pressure of the liquid is
equal to the pressure
exerted on the liquid
by the surrounding
environmental
pressure.

5. 
To cut foods into
smaller pieces using
quick, heavy blows
with a knife or
cleaver.

6. 
To cut meats or
cheeses into uniform
size cubes, usually
about ½-inch on all
sides

7. 
To cut food into
uniform, tiny cubes
about 1/8 to 1/4-inch
on all sides. Dice is
smaller than cube

8. 
To cut food into very
thin matchstick strips.
Cut strips into desired
length, typically 2inches. Cutting a thin
slice from a round
object first will help
keep it in place
instead of rolling
around.

9. 
Marinate means to
coat or immerse foods
in an acidic-based
liquid or dry rub, to
tenderize and flavor
before cooking.

10. 
To chop food into
tiny, irregular
pieces. Mince is
smaller than dice

11. 
To cut off the thin
outer skin or layer
of a fruit or
vegetable by
using a vegetable
peeler or a small,
short knife known
as a paring knife.

12. 
To quickly cook foods in
a small amount of hot
fat, typically oil, in a
skillet or sauté pan over
direct heat.

13. 
To gently cook food
in a liquid just below
boiling point at about
185° F. Tiny bubbles
will form and break
just before hitting the
surface

14. 
Cooking food by
placing on a rack or
in a steamer basket
over boiling or
simmering water in
a covered pan.
Steaming is the
preferred cooking
method for retaining
foods
flavor, shape, textur
e and nutrients.