7423986
Description
Flashcards by Tara Blackman, updated more than 1 year ago
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Created by Tara Blackman
over 7 years ago
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| Question | Answer |
| WHIP | To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume. |
| BASTE | To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying. |
| CUT IN | To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender |
| SIMMER | To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface. |
| BASTE | To moisten foods during cooking with pan drippings or a sauce in order to add flavour and prevent drying. |
| MARINADE | A liquid in which food is allowed to stand in order to flavour or tenderize it. Marinate refers to the process. |
| BLANCH | To partially cook fruits, vegetables, or nuts in boiling water or steam. |
| PREHEAT | To heat an oven or utensil to a temperature before using it. |
| GARNISH | To add visual appeal to a finished dish. |
| COAT | To evenly cover food with crumbs, flour or a batter. |
| JULIENNE | To cut food into thin match like sticks about two inches long. |
| STEW | To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way. |
| SEAR | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices. |
| KNEAD | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic |
| MINCE | Chopping food into tiny irregular pieces. |
| PARE | To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler. |
| DICE | To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides. |
| STEAM | To cook a food in the vapour given off by boiling water. |
| CUBE | To cut into uniform pieces, usually a half inch on all sides. |
| SCORE | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern |
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