To add water to a concentrated food to restore it to its natual state. To press food through a sieve or ricer so as to make it smooth. ![]() To heat an oven to the desired temperature before putting in food. To cook in hot liquid, usually below the boiling point, taking care to retain shape. The temperature used varies with the food but commonly ranges from 140 o to 180 o Fahrenheit. Applied to liquids, such as milks and fruit jucies. To preserve food by heating sufficiently to destroy certain microogranisms and arrest fermentation. To cook uncovered in an ungreased or lightly greased frying pan, pouring off the fat as it accumlates. To place a food in a dish or mold until it congeals or hardens. To combine 2 or more ingredients by beating or stirring. To change a solid food to a liquid by heating it. To even off the measurement of an ingredient with a spatula or knife. To bake, fry, or toast a food until the surface is brown.Īn ingredients that makes a product rise such as yeast or baking powder. To divide food materials with a knife or scissors. To press dough with the palms of the hands, turning the dough slightly as you push it. To put through a food chopper, mill, or grinder. To separate the food into tiny pieces by rubbing it on a grater. To coat a food with syrup or jelly and then heat or chill it. To cook in hot fat, (The trems pan-fry, deep fry, French fry, or saute are specific types.) To cook by braising, usually applied to poulty, veal, or other meat cut in pieces. To mix ingredients by using two motions, cutting staight down through the mixture and across the bottom of the mixing bowl, turning the mixture over and over. To sprinkle food with flour and then remove the excess. To coat a utensil lightly with fat, oil, butter, or shortening. To break into small pieces, usually with a fork. To flatten to desired thinkness by using a rolling pin. To cut the sureface with flour, meal, or other powdery substance. To remove excess water by using a strainer or sieve to remove excess fat by laying the food on absorbent paper. To scatter small bits of a substance, usually fat, on top of a food.Ī mixture of flour, liquid, leaven, and seasoning, of a consistency that can be rolled or kneaded. To cause a dry substance, usually sugar or salt, to pass into a liquid. ![]() To heat liquid to a temperature just below boiling point to heat milk until a "skin" forms or pour boiling water over food or untensil. To remove the bones from fish, poultry, or meat. To distribute shortening or table fats in dry ingredients by chopping with a pastry blender or two knives until the fat is in tiny particles. To make a mixture soft and smooth by rubbing or beating it with a spoon, fork, wooden paddle, rotary beater, or electric mixer. To let food stand at room temperature until it doesn't feel warm. To heat sugar or foods containing sugars until a syrup of brown color and caramel flavor develops. To spread the sureface of food with butter, oil, egg, or other substances, using a small piece of paper tower or pastry brush. To coat with fine crumbs, often dipping alternately in beaten egg and milk. To cook in a small amount of water ina covered container. To cook in liquid that is bubbling and steaming. To fasten with wooden or mental pins, usually done to keep meat or poultry in desired shape during cooking. To dip foods briefly (1to 5 minutes) in boiling water and immerse immediately in cold water, in order to lossen the skin of fruits and vegetables it is also used to stop the action of enzymes in preparing some foods for freezing or canning. To put ait into a mixture by whipping it with a spoon or fork so that the air is carried to the top and back down, over and over agian. To spoon pan drippigns, water, or sauce over food while roasting it.Ī mixture of flour, liquids, and other ingredients, thin enough to drop from a spoon example: pancakes. To roast slowly on a spit or rack usually basting with a highly seasoned sauce also used to describe foods cooked by other methods in such a sauce.
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