Coating Technique P1
To dip food briefly into boiling water, then into cold water to stop the cooking process.
Blanch
Cut food into small, irregular pieces.
Chop
Mix thoroughly and add air to foods.
Beat
To finish cooking blanched foods in a syrup of water, sugar and butter.
Glaze
How many teaspoons are in 1 tablespoon?
3 teaspoons
To remove the center of a fruit or vegetable.
Core
Chop finely.
Mince
Beat ingredients until they are soft and creamy.
Cream
To simmer a mixture in order to evaporate the liquid and intensify the flavor.
Reduce
How many tablespoons are in ¼ cup?
4 Tablespoons
To loosen flavorful food particles in a pan after food has been browned.
Deglaze
Cut food into square pieces 1/2-inch on a side.
Cube
Gently mix a light, fluffy ingredient into a heavier one.
Fold
To heat liquid to just below the boiling point.
Scald
How many cups are in 1 quart?
4 cups
To add flavorings such as salt, pepper and herbs to food before, during and after cooking.
Season
Cut food into square pieces 1/8- to 1/4-inch on a side.
Dice
Beat quickly and vigorously to make light and fluffy.
Whip
To separate solid particles from a liquid by pouring mixture through a strainer or sieve.
Strain
How many cups are in 1 gallon?
16 cups
To heat sugars on the surface of foods until they liquify and darken in color
Caramelize
Cut off a very thin layer of peel.
Pare
Mash solid fats into dry ingredients to make small coarse pieces.
Cut In
Add flavor to a food by soaking in a cold, seasoned liquid.
Marinate
How many teaspoons are in ½ cup?
24 teaspoons