Cooking in hot fat over medium-high heat with frequent tossing or turning motion.
What is to saute.
100
To fry in a frying pan or skillet with a small amount of fat.
What is to pan fry.
100
To fry by immersing in a deep utensil of fat or oil
What is to deep fat fry.
100
To cook with a small amount of liquid in a covered container in a low temperature to produce a thick sauce.
What is to braise.
100
To fry quickly in a small amount of oil over high heat while stirring continuously.
What is to stir fry.
200
To separate liquids from solids by passing through a sieve or cheesecloth.
What is to strain.
200
to make the water or liquid in something flow away
What is to drain.
200
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
What is to puree.
200
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
What is to cream.
200
To sprinkle or coat with flour or other fine substance.
What is to dredge.
300
To cover surfaces of an item with another substance.
What is to coat.
300
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
What is to knead.
300
the time that allows food to cool before eating; Standing time allows for additional cooking after the power is turned off, with the heat already generated.
What is standing time.
300
A soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.
What is dough.
300
A liquid or semiliquid mixture, as of flour, milk, and eggs.
What is batter.
400
To sew loosely with large running stitches so as to hold together temporarily.