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Published byYasmin Mallinson
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Preparation & Cooking Terms
Bake To cook in the oven by dry heat
Beat To mix rapidly using an electric mixer
Blend To mix two or more ingredients together thoroughly –Spoon –Whisk –Electric mixer To mix two or more ingredients together thoroughly –Spoon –Whisk –Electric mixer
Crumble To break into small pieces and scatter over another food
Chill To refrigerate food until it is cold
Combine To mix two or more ingredients together
Cream To combine sugar and shortening until soft and smooth Use electric mixer To combine sugar and shortening until soft and smooth Use electric mixer
Chop To use a French chefs knife and cut into small pieces
Cube To cut into pieces that are the same size
Dice To cut into very small cubes
Glaze To coat with a thin sugar syrup
Grease To coat food or pan with oil or grease
Knead Work dough with hands
Level To even off a measuring cup with a straight edge spatula
Mix To combine two or more ingredients
Mince To chop into very small pieces (as small as possible)
Peel To pull off the outer covering of a fruit or vegetable
Press To pack or push down on a mixture
Preheat To heat the oven to the baking temperature –Before putting food in oven To heat the oven to the baking temperature –Before putting food in oven
Puree Grind fruits and vegetables into a soft paste Usually done with blender Grind fruits and vegetables into a soft paste Usually done with blender
Slice To cut into thin flat pieces
Shred To cut into small, long pieces
Stir To mix with a circular motion or figure eight motion
Season To add flavoring to foods
Whip To beat rapidly to incorporate air
Boil To heat a liquid until bubbles constantly rise to the surface and break
Simmer To heat a liquid just before it boils. Bubbles start to rise to the top but does not break the surface
Toss To tumble a mixture very lightly with a spoon and fork
Drain To remove excess liquids from a food
Garnish To decorate a food or dish with small colorful food.
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Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie.
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