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20 Cards in this Set
- Front
- Back
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To mix butter and fat until smooth and fluffy.
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cream
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to liquefy by heat
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melt
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to cook in a small amount of fat with constant motion
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saute
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to cook in an oven
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bake
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to cook under direct heat
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broil
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to cook in a liquid at 212 degrees
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boil
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to cook in fat
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fry
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to cook a food in a simmering liquid
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poach
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to work bred dough with your hands
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knead
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to add ingredients every other time
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alternately
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to turn ingredients slowly together
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fold
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to brown by means of dry heat
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toast
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to chop into fine peices
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mince
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to cook quickly in fat moving often
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saute
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to smooth the surface of a food in measuring
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level
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to heat in boiling water to kill germs
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blanch
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to put food on a plate as decoration
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garnish
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to cook in a liquid below the boiling point
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simmer
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a shake or very small amount
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dash
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to coat the surface of a food with a dry ingredient
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dredge
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