techniques of preparation
to cover a food with a coating of crumbs. the food is often dipped in a liquid such as milk or egg before coating.
what is bread
to combine thoroughly two or more ingredients.
what is blend?
to mix with an over-and-over motion, using a spoon, rotary, or electric beater.
what is beat?
to cook in an oven or oven-type appliance in a covered or uncovered pan.
what is bake?
to make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
what is brown?
to set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
what is preheat
to mix together, usually by stirring, two or more ingredients.
what is combine?
to combine two or more ingredients, usually by stirring.
what is mix?
to cook slowly and for a long time in liquid.
what is stew?
to cook under direct heat or over coals.
what is broil?
to rub shortening, fat, or oil, on the cooking surface of bake-ware.
what is grease?
to mix with a circular motion of a spoon or other utensil.
what is stir?
to work dough by folding, pressing, and turning, until it is smooth and elastic.
to cook meat slowly, covered and in a small amount of liquid or steam.
what is braise?
to cook gently in hot liquid below the boiling point.
what is poach?
to cover food with a dry ingredient such as flour or sugar. the food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.
what is dredge?
to blend soften butter and sugar until smooth and light by mixing with a spoon or an electric mixer.
what is cream?
to beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
what is whip?
to cook in hot fat that completely covers the food.
what is deep fat-fry?
to cook uncovered in a small amount of fat in a pan.
what is saute?
to form a standing edge on a pastry, such as pie crust, before baking. press the dough with your fingers or use a fork to “crimp” the edge.
what is flute
to mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.
what is cut-in?
to combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.
what is fold-in?
to heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
what is scald?
to cook in liquid just below the boiling point. the tiny bubbles that form should break before they reach the surface.
what is simmer?