Show:
cooking terms
cooking terms
cooking terms
recipe's
100
to cut a very thin layer of a veggitable
What is pare?
100
to heat a liquid such as milk to the simmering point
What is scolding?
100
to mix ingredents gently in a circular motion
What is blend
100
a list of products and the amounts needed to prepare a dish
What is recipe?
200
to mix gently in a circular motion
What is blend?
200
to tear food into long, thin pieces
What is shredding?
200
indicates a serving size
What is portion size
300
to cut into small cubes
What is dice?
300
to mix two or more ingredients together thoroughly
What is mixing?
300
to make very thin, straight cuts in the surface of a food
What is scoring?
300
a multiplier that adjusts the quanitity
What is conversion factor?
400
to put a dry ingredient through a fine sieve
What is shifting?
400
to put a food, such as a peach, in boiling water
What is blanching?
400
to beat until soft, creamy and smooth
What is creaming?
400
the quanity or number of portions
What is yield?
500
to beat rapidly to incorperate air and to increase volume
What is whipping?
500
to cut into small squares
What is cubbing?
500
to mix ingredients thoroughly, usually in a bowl, using an over and over motion
What is beating?
500
a detailed description of a product
What is product specification?