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29 Cards in this Set
- Front
- Back
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Add alternately
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To add part of onr ingredient to a mixture, then part of anouther, thn part of the first, ect., until both are mixed in
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Appetizer
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A first corse served before a main meal
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Bake
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To cook by dry heat, coverd or uncoverd, in a oven
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Baste
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Keep moist during cooking by pouring or spooning liquid over a food
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Beat
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To add air to a mixture or make it smooth by useing a quick over and over motion with a spoon, fork, rotary blender, electric mixer, or wisk
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blanch
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To plunge food into boiling water, then cook into for a limited time
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blend
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to combine two or more ingredients thoroughly, in order to change color, texture or flavor
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boil
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to cook in liquid, usually water in witch bubles rise constaly and break of the surface
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braise
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to brown then cook the food, coverd in a small amout of liquid, at a low temp. till tender
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bread
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to coat the surface of the food with bread crumbs
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broil
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to cook by direct heat until the outer the outer surfce of the food is golden brown
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brown
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cook over med. heat until the outer surface of the food is golden brown
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chill
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to place in a refrigerator to cool before cooking or serving
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chop
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to cut into small pieces
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combine
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to mix together, usually by stiring two or more ingridents
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condensed
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a food packaged in a concentrated from for convenience
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cream
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to make snooth, soft, and creamey by beating with a spoon or mixer
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cube
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to cut into small squares
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cut in
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to mix solid shorting with dry ingredients by cutting into vary small pieces with a pastery blender , a fork, or two knifes
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Deep fry
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To cook in a deep container engugh ho fat to cover the food
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dice
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to cut into small cubes
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dot
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to scatter small bits of a substance, usually fat on top of anouther food
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dredge
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to coat the surface with flour,meal, or anouther powerdy substance
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Flake
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to break food, like fish, into small pieces with a fork
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fold in
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to combine a delicate ingredent, such as whipped cream or beaten egg whites, with a thick mixture such a batter, useing gental lifting motiton with a wire wisk or rubber scrapper
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fry
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to cook in hot fat
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ganish
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to decorate a prepared food with touches of another food, such as parsely or paprika
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glaze
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to coat food with a jelly or surup for flavor
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Grate
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to cut food into fine pieces by rubbing it over a grater
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