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A very large or overfull amount. May be almost double the level amountHEAPING
To remove the stem and very thin layer of a fruit or vegetablePARE/PEEL
Cook in fat; lightly cook or brown food in a small amount of fatCook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE
To remove liquid from a solid food by pouring off the liquidDRAIN
Cut food into very fine, uneven piecesMINCE
To rub fat on the surface of a food or cooking utensilGREASE
Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefingerPINCH
To immerse food in a liquid to wet, soften, dissolve or cleanSOAK
Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantlySTIR FRY
To increase flavor by adding herbs, spices or other ingredientsSEASON
To leave an opening in the covering of a food through which steam can escapeVENT
To thoroughly mix and incorporate air, with an up and down and circular motionBEAT
Dry heat; cook over hot coals or on a griddleGRILL
To make small, shallow cuts in the surface of food; to tenderize or let juice inSCORE
Cut food into small, equal size pieces; about ¼” to 1/8” in sizeDICE
Dry heat; cook uncovered UNDER direct heat sourceBROIL
To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes TENDERIZE
To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives CUT-IN
Moist heat; cook food in liquid just below the boiling pointMoist heat; cook food in liquid just below the boiling point. Slow bubbles. SIMMER
To blend a delicate mixture into a heavier oneFOLD
Moist heat; cook slowly over low heat in tightly covered panMoist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven BRAISE
To beat quickly and vigorously, to incorporate air and make light and fluffyWHIP
Dry heat; cook in an oven with dry, hot airBAKE
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cookingBASTE
To cause a solid food to turn into or become part of a liquidDISSOLVE
To lightly mix ingredients by tumbling them with tongs or a large fork and spoonTOSS
Dry heat; cook meat, fish or poultry uncovered in an ovenROAST
To beat solid fat and sugar with a wooden spoon, until light and smoothCREAM
Moist heat; cook food in a hot liquid (212 degrees F) with fast bubblesBOIL
To separate solid from liquid, often to save the liquidSTRAIN
Cut food into small, uneven piecesCHOP
Dry heat; roast slowly on a rack or spit and baste with a spicy sauceBARBECUE
To soak food in a cold, seasoned liquid, to add flavor or to tenderizeMARINATE
Moist heat; cook food in pan using vapor produced by boiling liquidSTEAM
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredientsSIFT
Cook in fat; cook food by immersing in hot fat/oilDEEP FRY
Cut food into small, equal size squares; about ½” in sizeCUBE
To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating KNEAD
Cook in fat; cook food in a small amount of hot fatFRY
Cutting, Preparing and Cooking Terms
Terms you need to know! Baste: to moisten food while cooking, by spooning liquid or melted fat over the top of the food, prevents drying and adds flavor.
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Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.
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RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI.
Dry Cooking Techniques Objective Methods of Dry Cooking Baking Roasting Sauteing Stir Frying Frying Pan Frying Deep Frying Grilling.
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