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Obj. 2.03 Terms Matching
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking.
Baste
Cut food into small, uneven pieces.
Chop
Moist heat; cook slowly over low heat in tightly covered pan. Brown on stovetop then simmer in oven.
Braise
To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
Dust
To make small, shallow cuts in the surface of food; to tenderize or let juice in.
Score
Moist heat; cook food in a hot liquid (212 degrees) with fast bubbles.
Boil
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients.
Sift
To separate solid from the liquid, often to save the liquid.
Strain
To blend two or more ingredients.
Combine
To combie flour and solid fat, fat is reduces to tiny pieces coated with flour. Use a pastry blender or two knives.
Cut-in
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