Techniques of:

Techniques of:

1. Preparation

   • Bread
     • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as mik or egg before coating
   • Marinate
     • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize
   • Grease
     • To rub shortening, fat or, oil on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.
   • Flute
     • To form a standing edge on a pastry, such as pie crust, before baking. Press this scalloped edge, or use a fork to crimp the edge

2. Cutting

   • Slice
     • To cut food into flat pieces
   • Trim
     • To cut away most of the fat from the edges meat
   • Mince
     • To cut into very small pieces with a sharp knife
   • Score
     • To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking

3. Mixing

   • Mix
     • To combine two or more ingredients, usually by stirring
   • Knead
     • To work dough by folding, pressing, and turning, until it is smooth and elastic. place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing
   • Stir
     • To mix with a circular motion of a spoon or other utensil
   • Beat
     • To mix with an over and over motion, using a spoon, rotary, or electric beater.

4. Cooking

   • Roast
     • To cook by dry heat, uncovered, usually in the oven
   • Saute
     • to cook uncovered in a small amount of fat in a pan
   • Boil
     • To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface