Question
click below
click below
Question
Normal Size Small Size show me how
Recipe Terms
Question | Answer |
---|---|
baste | To keep food moist during cooking by spooning or pouring melted fat meat drippings, fruit juice, or sauce over it. |
beat | to make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer. |
blend | To combine two or more ingredients until smooth and of uniform consistency. |
bread | To dip food into a mixture, such as beaten eggs and milk, and then roll it in crumbs. |
chop | To cut into pieces with a knife, scissors, or food chopper. |
cream | To stir or beat solid fat, such as shortening or butter, with sugar until the mixture is soft, smooth, and creamy. |
cut in | To mix dry ingredients into shortening by using a pastry blender, two knives, or a fork. |
dice | To cut into small even pieces, smaller than 1/2 inch. |
dredge | To dip into or sprinkle flour. |
fold | To combine ingredients into a light, airy mixture using a down, across, up, and over motion with a rubber spoon. |
knead | To use a fold-push-turn motion when working with doughs. |
marinate | To let a food, such as meat, stand in liquid to increase flavor and/or tenderness of the food. |
mash | To crush food until it has a smooth texture. |
mix | to combine ingredients until evenly distributed or blended |
reconstitute | to restore food to their normal state by adding water. |
scald | To heat mild just below the boiling point. |
sear | to brown the surface of meat quickly with intense heat. |
sift | to pass dry ingredients through a mesh or screen to add air or to combine dry ingredients. |
slice | To cut or divide into flat pieces. |
stir | To mix foods with a circular motion. |
whip | To beat rapidly to incorporate air and to increase volume. |