To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it
What is baste
100
To cut narrow gashes in fat to prevent the meat from curling when cooked.
What is score
100
To cook submerged in liquid just below a boil, a temperature of 180 degrees F. to just short of the boiling point.
What is simmer
200
To mix ingredients together thoroughly (either by hand or mixer).
What is blend
200
To use r (a cutting tool with round, smooth, sharp-edged holes) to cut food into long, thin strands
What is shred
200
It is a Spanish word originally meaning "pickle in brine." a strongly-flavored liquid which meat and fish are steeped until they take on some of the flavor
What is marinade
200
- To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.
What is julienne
300
To cook submerged in a boiling liquid at or above the boiling point of water
What is boil
300
To cut food into long, thin pieces or thin strips
What is sliver
300
To cut food into irregular pieces. The size is specified if it is critical to the outcome of the recipe
What is chop
300
To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.
What is cut-in
300
A French term for "mashed." is obtained by pounding, mashing, and sieving a food.
What is puree
400
To work one or more foods until smooth and creamy with a spoon or spatula, rubbing the food against the sides of the mixing bowl until of the consistency of cream
What is cream
400
is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides.
What is zest
400
to cut food into cubes which are more or less even.
What is dice
400
A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or - pan,
What is saute'
500
The process of working dough by mixing, stretching, and pulling. -
What is knead
500
To rub hard-textured food against (a tool with small, rough, sharp-edged holes) to reduce to fine particles.
What is grate
500
to dip into boiling water. (2) To heat milk to just below the boiling point. (3) To dip fruits, vegetables, or nuts in boiling water to facilitate removing the skin or shell.