Cooking
To cut away coverings of vegetables and fruits.
What is to pare/peel?
To tumble ingredients lightly with a lifting motion, as in a salad.
What is to toss?
What is to chill?
Cut food in 1/4 inch cubes.
What is to dice?
To beat to quickly add air.
What is to whip?
To turn on oven to a desired temperature about 5-10 minutes before food is to be placed in it
What is preheat?
To cook by exposure to direct heat.
What is to broil?
To cook in a liquid that is kept just below the boiling point
What is simmer?
Lightly brown food quickly in a pan over direct heat with a little fat.
What is to saute?
To combine two ingredients by cutting vertically through the mixture and turning over and over by sliding rubber spatula across the bottom of the mixing bowl with each turn.
What is to fold?
To moisten goods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavor.
What is to baste?
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a lightly covered pan
What is braise?
To incorporate by cutting motion, using a pastry blender or 2 forks.
What is to cut-in?
To cause a solid food to turn into or become part of a liquid.
What is dissolve?
When pasta is cooked to just a firm and chewy texture
What is al dente?