Recipe Terminology Matching
To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides |
To partially cook fruits, vegetables, or nuts in boiling water or steam |
To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way |
To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume |
To cut into uniform pieces, usually a half inch on all sides |
To cook a food in the vapor given off by boiling water |
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic |
To heat an oven or utensil to a temperature before using it |
To add visual appeal to a finished dish |
To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly |
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