set 4 cooking terms
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| carve | To cut meat or poultry in slices for pieces for serving.
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| chill | To refrigerate food or let it stand in ice or iced water until cold.
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| chop | To cut food into small pieces with a knife, blender or food processor.
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| chutney | A highly seasoned relish of fruits, herbs and spices.
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| coat | To sprinkle food with or dip it into flour, sauce, etc. until covered.
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| compote | 1. A dessert of fresh or dried fruits cooked in syrup. 2. A deep bowl often stemmed from which such desserts and other foods are usually served
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| condiment | Sauces and relishes to add to food at the table, such as catsup or prepared mustard.
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| cool | To refrigerate food, or let it stand at room temperature, until no longer warm to the touch
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| corn syrup | Available as light and dark. Both can used to glaze meats and vegetables and as ingredients in marinades, candies and desserts.
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| cream | To make soft, smooth and creamy by beating with spoon or mixer (usually applied to blending sugar and a fat).
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