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A very large or overfull amount. May be almost double the level amount HEAPING.

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Presentation on theme: "A very large or overfull amount. May be almost double the level amount HEAPING."— Presentation transcript:

1 A very large or overfull amount. May be almost double the level amount HEAPING

2 To remove the stem and very thin layer of a fruit or vegetable PARE/PEEL

3 Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE

4 To remove liquid from a solid food by pouring off the liquid DRAIN

5 Cut food into very fine, uneven pieces MINCE

6 To rub fat on the surface of a food or cooking utensil GREASE

7 Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger PINCH

8 To immerse food in a liquid to wet, soften, dissolve or clean SOAK

9 Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly STIR FRY

10 To increase flavor by adding herbs, spices or other ingredients SEASON

11 To leave an opening in the covering of a food through which steam can escape VENT

12 To thoroughly mix and incorporate air, with an up and down and circular motion BEAT

13 Dry heat; cook over hot coals or on a griddle GRILL

14 To make small, shallow cuts in the surface of food; to tenderize or let juice in SCORE

15 Cut food into small, equal size pieces; about ¼ to 1/8 in size DICE

16 Dry heat; cook uncovered UNDER direct heat source BROIL

17 To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes TENDERIZE

18 To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives CUT-IN

19 Moist heat; cook food in liquid just below the boiling point. Slow bubbles. SIMMER

20 To blend a delicate mixture into a heavier one FOLD

21 Moist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven BRAISE

22 To beat quickly and vigorously, to incorporate air and make light and fluffy WHIP

23 Dry heat; cook in an oven with dry, hot air BAKE

24 To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking BASTE

25 To cause a solid food to turn into or become part of a liquid DISSOLVE

26 To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS

27 Dry heat; cook meat, fish or poultry uncovered in an oven ROAST

28 To beat solid fat and sugar with a wooden spoon, until light and smooth CREAM

29 Moist heat; cook food in a hot liquid (212 degrees F) with fast bubbles BOIL

30 To separate solid from liquid, often to save the liquid STRAIN

31 Cut food into small, uneven pieces CHOP

32 Dry heat; roast slowly on a rack or spit and baste with a spicy sauce BARBECUE

33 To soak food in a cold, seasoned liquid, to add flavor or to tenderize MARINATE

34 Moist heat; cook food in pan using vapor produced by boiling liquid STEAM

35 To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients SIFT

36 Cook in fat; cook food by immersing in hot fat/oil DEEP FRY

37 Cut food into small, equal size squares; about ½ in size CUBE

38 To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating KNEAD

39 Cook in fat; cook food in a small amount of hot fat FRY


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