foods vocabulary?

Question

please help me find word matching the definitions

1. to cook pieces of meat or poultry in butter and then in seasoned liquid until tender
2. to cook in a skillet uncovered and without fat
3. to cook with vapor produced by a boiling liquid
4. to cook foods quickly in a small amount of fat over high heat just until crisp and tender
5. to pulverize
6. to cut into small squares of equal size
7. to put food through a fine sieve or a food mill to form a thick, smooth liquid
8. to make small, shallow cuts in the surface of food
9. to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
10. to thicken or smooth out the consistency of a liquid
11. to coat with dry bread or cracker crumbs
12. to make a food cold by placing it in a refrigerator or in a bowl over crushed ice
13. to make a substance clear or pure
14. to thoroughly cover a food with a liquid or dry mixture

Answer 1

1. Fricassee
2. Pan-Broil
3. Steam
4. Stir-Fry
5. Crush
6. Cube
7. Puree
8. Score
9. Baste
10. Bind
11. Bread
12. Chill
13. Calify
14. Coat
http://www.marblehead.com/staff/kedwards/foodterms.html

Answer 2

1) fricassee
2) boiling? few skillet techniques have NO fat
3) steam
4) pan-fry
5) mash
6) dice
7) puree
8) score
9) baste
10) bind
11) bread or dredge
12) chill
13) clarify
14) coat

Answer 3

I think this refers to 'verb' rather than 'noun'

1. to fry
2. to grill/roast
3. to steam
4. to deep fry
5. to grate/mash
6. to chop into
7. juice/ to blend
8. to cut/divide
9. to pour
10. to beat
11. to make layers
12. to freeze
13. to shrine
14. to coat

I don't know whether that is good or not, but just seach that in your dictionary..

Answer 4

is this for home ec class? i swear i did these EXACT same questions when i was in that class. #6 is to cube. sorry i don't know more