BASTE: Spoon a liquid over
food
during cooking to
keep it moist. BEAT: Mix ingredients
vigorously
with a spoon,
electric mixer or hand beater til smooth. BLANCH: Plunge food briefly
into
boiling water to
preserve color, texture and nutritional value
or to
remove skins from fruits or nuts. BLEND: Mix ingredients
until they
are smooth and
uniform. CARAMELIZE: To melt sugar
slowly
over low heat
until it becomes brown in color. CHIFFONADE: To cut food
into ribbons or to shred it. CHOP: Cut into irregular
pieces
with a knife, food
chopper or food processor. CRISP-TENDER: Food cooked
until it
is tender but
still retaining some of the crisp texture of
the raw
food. CRUSH: Grind into fine
particles. CUBE: Cut into
three-dimensional
squares 1/2 inch
or larger. CUT IN: Distribute solid
fat in
dry ingredients by
cutting with pastry blender with a rolling
motion or
cutting with two knives until particles are
the
desired size. DASH: Less than 1/8
teaspoon of
any ingredient. DICE: Cut into cubes
smaller than
1/2 inch. FINELY CHOPPED: Cut into
very tiny
pieces. FLAKE: To separate into
pieces
with fork, as in
flaking fish. FOLD: Combine ingredients
lightly
using two
motions. First, cut vertically through
mixture with
a rubber spatula. Next, slide the spatula
across
the bottom of the bowl and up the side,
turning the
mixture over. Continue down-across-up-over
motion
while rotating bowl 1/4 turn with each series
of
strokes. GARNISH: To decorate the
food
served with
additional foods that have distinctive color
or
texture, such as parsley, orange slices,
or berries. GLAZE: To brush or drizzle
a
mixture on a food to
give it a glossy appearance, hard finish or
decoration. GRATE: Cut into tiny
particles
using (small holes)
a grater or food processor. JULIENNE: To cut
vegetables, meats
or fruits into
thin, match-like strips using a knife or food
processor. MARINATE: Let food stand in
a
liquid for several
hours to add flavor or to tenderize. PAN-FRY: Beginning with a
cold
skillet, fry with
little or no fat. PARE: Cut off the outer
covering
with a knife or
vegetable parer, as for apples or pears. POACH: Cook in hot liquid
that is
kept just below
the
boiling point. REDUCE: Boil liquid
uncovered to
evaporate the
liquid and enhance the flavor. ROAST: Cook meat in the
oven
(uncovered) on a rack
in a
shallow pan without adding liquid. SAUTE: Foods cooked in hot
oil or
margarine over
medium-high heat with a frequent tossing &
turning
motion. SCALD: Heat liquid to just
below
the boiling point.
Tiny bubbles form at the edge. SCORE: Cut surface of food
about
1/4 inch deep with
a knife to facilitate cooking, flavoring or
tenderizing. SHRED: Cut into long, thin
pieces
using large holes
of a grater, knife or food processor. SIMMER: Usually done after
reducing heat from
boiling point, continue to heat to just below
boiling. Bubbles will rise slowly and break
just
below the surface. SOFT PEAKS: Egg whites
beaten
until peaks are
rounded or curl when beaters are lifted from
bowl,
but are still moist and glossy. SOFTEN: Let foods stand
until they
are at room
temperature. STIFF PEAKS: Egg whites
beaten
until peaks stand
straight when beaters are lifted from the
bowl, but
are still moist and glossy. STIR-FRY: A Chinese method
of
cooking uniform
pieces of food in a small amount of hot oil
over
high heat, stirring constantly. WHISK: Use a strong
circular
movement of the wrist
to beat one or more ingredients.
