The document defines various cutting and mixing techniques used in food preparation. It lists terms such as pare, chop, mince, slice, cube, dice, and grate to describe different cutting methods. Mixing techniques covered include stir, blend, whip, cream, fold, toss, and cut in. The document provides definitions and descriptions for basic culinary terms used for cutting and mixing foods.

1. Preparation Skills

2. Cutting Terms and Techniques
 Pare: to cut away the skin (fruits or
vegetable)
 Chop: to cut food into small pieces
 Mince: to chop food until the pieces are
as small as possible

3. Cutting Terms and Techniques
 Puree: to mash food until smooth
 Slice: cut food into thin, flat pieces
 Cube: cut into ½ inch pieces

4.  Dice: cut into ¼ inch pieces
 Grate: to rub food against holes of a
grater to make very small pieces

5. Mixing Terms and Techniques
 Stir: a slow mixing technique done in a
circular motion
 Blend: thoroughly combine two or more
ingredients until the mixture has a
uniform appearance

6. Mixing Terms and Techniques
 Whip: rapid beating that incorporates
so much air that it increases the volume
of the product
 Cream: to beat shortening or another
fat with sugar until the mixture is light
and fluffy

7. Mixing Terms and Techniques
 Fold: use a spoon or rubber scraper to
gently add an air filled ingredient to the
mixture
 Toss: tumble the ingredients lightly together
 Cut in: mix a solid fat with dry ingredients-
use a cutting motion