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Terms and definitions used in recipes

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Term
Definition
show To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume  
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Baste   show
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show To cool a food to below room temperature in the refrigerator or freezer, or over ice  
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show To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes  
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Cube   show
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Butterfly   show
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show To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender  
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show To partially cook fruits, vegetables, or nuts in boiling water or steam  
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Al dente   show
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Marinade   show
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show A measure equal to 1/16 teaspoon  
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show Chopping food into tiny irregular pieces  
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Preheat   show
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show To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides  
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show To cook a food in the vapor given off by boiling water  
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show 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  
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show To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic  
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show To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler  
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Garnish   show
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Score   show
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Julienne   show
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Coat   show
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Sear   show
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show To gently swirl one food into another; usually done with light and dark batters for cakes or cookies  
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show To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface  
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Created by: AmyMurrell
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