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28 Cards in this Set

  • Front
  • Back

Brown

To cook food quickly at a high temp. So the surface becomes brown

Cream

To stir or or beat fat with sugar until mixture is soft, smooth and creamy

Sift

To pass dry ingredients through a mesh or screen to add air or combine dry ingredients

Reconstitute

To restore food to their normal state by adding water

Puree


To crush food till it has a smooth texture

Fold

To combine ingredients into a light airy mixture using a down across up and over motion with a rubber spatula

Dice

To cut into small even pieces smaller than an inch

Mix

To combine ingredients until evenly distributed or blended

Searing


To brown the surface of meat quickly with intense heat

Whip

To beat rapidly to incorporate air and increase volume

Dredge

To dip or sprinkle in flour

Blend

To combine two or more ingredients until smooth and of uniform consistency

Marinate

To let foods such as meat stand in a liquid to increase the flavor and tenderness

Baste

To keep foods moist duing cooking by spooning liquids on the food

Scald

To heat milk just below the boiling point

Cut in

To mix shortening with dry ingredients by using a pastry blender two knives and a fork

Julienne

To cut or divide into flat pieces

Chop

To cut with a sharp knife or scissors or food chopper

Stir

To mix foods with a circular motion

Knead

To use a food-push-turn motion when working with doughs

Bread

To dip food into a mixture such as beaten eggs and milk and then roll it in crumbs

Boiling

To cook in water or liquid in which rolling bubbles have formed

Boil

To cook in water or liquid in which rolling bubbles have formed

Braise

To cook in small amounts of liquid in a tightly covered pan over low heat

Simmer

To cook in liquid hust below boiling point

Roast


To cook in an oven in a covered or uncovered container

Pressure cooker

To cook in steam with or without pressure

Broil



To cook uncovered by direct heatd