applying thin layer of one food onto another food for flavor and texture
dividing food into smaller parts using sharp bladed tool
combining two or more ingredients thoroughly so they blend
subtracting the weight of the container to find the weight of the food alone
to cut food into small, irregular pieces
to chop finely
pieces are about ½ inch square
make them 1/8 to ¼ in square
to cut off a very thin layer of peel with a paring knife
to make straight shallow cuts with a slicing knife in the surface of food
to cut a food into large, thin pieces with a slicing knife
to pulverize food into crumbs, powder, or paste, with a rolling pin, blender, or food processor
to cut a food into very thin strips
to break or tear off small layers of food, often fish, with a fork
to use a grinder to break up a food into coarse, medium, or fine particles
to crush food into a smooth mixture with a masher or beater
to crush food into a smooth mixture with a masher or beater
to cut food into small pieces with kitchen shears
to mic thoroughly and add air to foods
to beat ingredients, such as shortening and sugar, combining until soft and creamy
used to gently mic a light, fluffy mixture into a heavier one
mix with a spoon or wire whisk in a circular motion; this distributes heat and keep foods form sticking to a pan
to mic ingredients by tumbling them with tongs or a large spoon and fork
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
to pour over a food as it cooks, using a baster or spoon
to coat a food with three different layers
to use a pastry brush to coat food with a liquid, such as melted butter or a sauce
to put small pieces of food on the surface of another food
to add flavor to a food by soaking it in a cold, seasoned liquid
to boil mixture in order to evaporate the liquid and intensify the flavor

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ch 25 terms N&W


chapter 25 vocab




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