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55 Cards in this Set
- Front
- Back
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To cook by dry heat in an oven, either covered or uncovered |
Baking |
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To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor |
Baste |
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To roast or cook slowly basting with a highly seasoned sauce |
Barbecue |
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A predetermined quantity or number of servings of food that is meant to be prepared at select time intervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers |
Batch preparation |
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To make a mixture smooth by using a fast regular circular and lifting motion which incorporates air into product |
Beat |
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To practical cook in deep fat, boiling water, or steam |
Blanch |
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To mix 2 or more ingredients thoroughly |
Blend |
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To cook in liquid at boiling point where bubbles rise and break at surface |
Boil |
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To brown in small amount of fat, then to cook slowly in a small amount of liquid below the boiling point uncovered |
Braise |
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To cover with crumbs or other dry ingredients ; to dredge in a mixture of flower or seasonings dipped in a mixture of milk and eggs |
Bread |
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To cook in driest exposure of heat |
Broil |
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To create a brown color on surface of food using heat |
Brown |
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To mix until smooth, so that resulting mixture is softened and thoroughly blended |
Cream |
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To pinch togther in order to seal |
Crimp |
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Cut food into square shaped pieces |
Cube |
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To cut into small cubes and pieces |
Dice |
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To punch holes in dough so gasses can escape during baking |
Dock |
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To coat with crumbs, flour, sugar, or cornmeal |
Dredge |
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To break lightly into small pieces |
Flake |
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means to blend two or more objects together with a cutting and folding motion
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fold |
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to cook in hot fat
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fry |
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to decorate with small pieces of colorful foods |
garnish |
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a glossy coat given to foods , as by covering with a sauce or by adding a sugary syrup icing etc |
glaze |
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a tough elastic protein that gives dough its strength and ability to retain gas |
gluten |
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to rub food on a food grater thus breaking into tiny pieces |
grate |
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to cook, uncovered on a griddle , removing grease as it accumulates |
grill |
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to work dough by folding and pressing firmly with palms of hands |
knead |
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a prep containing spices , condiments, vegetables, and aromatic herbs, and a liquid in which a food is placed for a period of time |
marinade |
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to allow to stand in a marinade to add flavor or tenderness
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marinate |
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to cut or chop into very small pieces
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mince |
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to cook uncovered in a hot frying pan, pouring off fat as it accumulates |
pan broil |
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to cut away out covering |
pare |
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to remove the outer layer of skin of a vegetable or fruit |
peel |
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continuous prep of food in successive steps during the entire serving period continuous prep of veg cook to order hamburgers steak fried eggs |
progressive cookery |
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to allow shape and panned yeast products like bread and rolls to double in size |
proof |
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to restore to liquid state by adding water , also to reheat frozen prepared foods |
reconstitute |
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to soak, cook, or use other procedures with dehydrated foods to restore water lost during drying |
rehydrate |
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to cook by dry heat usually uncovered in an oven |
roast |
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French word for a mix of flour and fat |
roux |
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to brown or cook in small amount of fat |
saute |
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to heat a liquid over hot water or direct heat to a temp just below the boiling point |
scald |
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to measure a portion of food by weighing |
scale
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not quite up to stated measure
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scant |
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to lmake shallow cuts across top of a food item |
score |
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a mixture of flour or crumbs with seasonings |
seasoned flour or crumbs |
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to cut or tear into thin strips or pieces using a knife or a shredder attachment |
shred |
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to put dry ingredients through a sieve |
sift |
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to cook gently in a liquid just below the boiling point |
simmer
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mix of cornstarch or flour with cold water
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slurry |
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to cook over or surrounded by steam |
steam |
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to simmer in enough liquid to cover solid foods |
stew |
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to mix two or more ingredients with circular motions |
stir |
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to mix ingredients lightly |
toss |
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to brush liquid over the top of pies like milk or egg wash
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wash |
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to beat rapidly with wire whip to increase volume by incorporating air
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whip
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