Terms One
To cut into small cubes
Dice
To cook in an oven
Bake
To cook in hot fat
Fry
To make crisp and brown by means of dry heat
Toast
To cut or slice very finely
Shred
to add air by beating vigorously
Whip
To spoon a sauce or pan drippings over a foow while it is cooking
Baste
To make a mixture soft and smooth
Cream
To cut into small pieces
Chop
To cut into cubes
Cube
To mix food materials with a circular motion to blend
Stir
To cut off outside covering
Pare or Peel
To cut or chop into VERY small pieces
Mince
To cook food over an open flame
Grill
To cook in a hot liquid being careful to retain the shape
Poach
To flatten dough with a rolling pin
Roll
Cook uncovered with dry heat
Roast
Food is placed above water
Steam
To distroy microorganisms that cause food spoilage
Sterilize
To heat milk just below the boiling point
Scald
Allow food to stand in liquid below the boiling point extracting flavor
Steep
Crushing to reduce to very fine particles
Grind
Let food stand in mixture of oil,vinegar, and spices
Marinate
To cook in liquid that is just below boiling
Simmer
To brown the surface of meat by a short application of intense heat
Sear