Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
19 Cards in this Set
- Front
- Back
simmer |
bubbles form and rise but rarely break the surface, more gentle heat treatment |
|
boil |
active agitation of liquid and transition of some liquid to vapor state, occurs when vapor pressure just exceeds atmospheric pressue |
|
bake |
to cook by dry heat, usually in an oven |
|
baste |
to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying |
|
broil |
to cook on a grill under strong, direct heat |
|
saute' |
to cook and/or brown food in a small amount of hot fat |
|
marinade |
to flavor and moisten pieces of meat, poultry, seafood, or vegetable by soaking them in or brushing them with a liquid mixture of seasonings |
|
blanch |
to immerse in rapidly boiling water and allow to cook slightly |
|
blend |
to incorporate 2 or more ingredients thoroughly |
|
fold |
to incorporate a delicate substance into another substance without releassing air bubbles |
|
garnish |
to decorate a dish to enhance its appearance and to provide a flavorful foil |
|
glaze |
to cook with a thin sugar syrup cooked to crack stage |
|
mince |
to chop or cut food into extremely small pieces |
|
pickle |
to preserve meats, vegetables, and fruits in brine |
|
puree |
to mash food until perfectly smooth |
|
scald |
to bring to a temperature just below the boiling point |
|
steep |
to extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point |
|
whip |
to beat rapidly to incorporate air and produce expansion |
|
dollop |
a shapeless mass or blob of something, especially soft food |