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Foods ch 13 prep 1
1st set of prep terms
Question | Answer |
---|---|
To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor. | Baste |
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary or electric beater. | Beat |
To scald or parboil in water or steam. | Blanch |
To stir ingredients until they are thoroughly combined. | Blend |
To remove bones from fowl or meat. | Bone |
To coat with dry bread or cracker crumbs. | Bread |
To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat. | Brown |
To apply sauce, melted fat, or other liquid with a basting or pastry brush. | Brush |
To cook in a sugar syrup until coated or crystallized. | Candy |
To heat sugar until a brown color and characteristic flavor develop. | Carmelize |