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  • whip

    to beat vigorously

    toss

    to mix ingredients lightly without mashing or crushing

    toast

    to brown by direct heat

    stir

    to mix with a circular motion, using a spoon or fork

    stew

    to cook slowly in a small quantity of liquid to a long time

    sterilize

    to destroy microorganisms

    steam

    to cook food in a basket inside a covered pan with a small amount of boiling water

    slice,shred, or julienne

    to cut into thin pieces

    skewer

    to fasten meat with pins to hold desired shape while cooking

    simmer

    to cooking gently in liquid just below the boiling point

    sift

    to put dry ingredients through a strainer

    season

    to add salt, pepper or other ingredients that make the food taste better

    sear

    to brown quickly with intense heat

    score

    to cut narrow grooves or gashes in food

    roll

    flatten to desired thickness by using rolling pin

    reconstitute

    to add water to a concentrated food to restore it to its natural state

    preheat

    to heat an oven to desired temp before putting in food

    pare or peel

    to cut off the outer covering

    parboil

    to cut in a liquid until partly cooked

    pan-fry or saute

    to cook in a small amount of hot fat

    mix

    to combine 2 or more ingredients

    mince

    to cut or chop into very fine pieces

    melt

    to change solid food to liquid by heat

    marinate

    to allow food to stand in a sauce

    level

    to even off the measurment of an ingredient with a straight edge

    bread

    to coat food with fine bread crumbs, flour before cooking

    garnishing

    to decorate a food or a dish

    flour

    to sprinkle food with flour and then remove excess

    glaze

    to coat a food with syrup or jelly and then heat or chill

    grease

    to coat a utensil lightly with fat, oil or butter to prevent sticking

    drain

    to remove excess water by using a straineer

    knead

    to press dough with the palms of your hands- to incorporate air

    leavening agent

    an ingredient that makes a product rise as yeast or baking powder

    dissolve

    to cause a dry substance to pass into a liquid

    dice

    to cut into very small cubes

    cube

    to cut into small, even sided pieces

    cream

    to make a mixturesoft and smooth

    core

    to remove center seed section of fruit

    cool

    to let stand at room temperature until it doesn't feel warm

    chop

    to cut into small pieces

    chill

    to place in the refrigerator until cold

    caramelize

    to heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops

    brush

    to spread the suface of face of food with butter, oil, egg, etc. using a pastry brush

    fry

    to cook in hot fat

    bake or roast

    to cook in the oven by dry heat

    baste

    to spoon pan drippings, water, or sauce over a food while roasting it

    batter

    a mixture of flour, liquids, and other ingredients thin enough to drop from a spoon

    boil

    to cook in liquid that is bubbling and steaming

    braise

    to cook in a small amount of water in a covered container

    grate

    to separate the food into tiny pieces by rubbing in on a grater

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