- glaze - candy - chop - score - core - snip - scald - flake - marinate - whip - pare - cube – - crush - grind - mash - dice - purée -dredge - score - flour - reduce - dust - baste - shell –- sliver - season - mold - clarify - caramelize – quarter - fold - cut in - slice - mince - stir – - beat - blanch – bread - knead - strain - dot -pit – glaze - drain – steep - deglaze – - vent – brush – toss – grate - |
To _____________ is to finish cooking blanched foods, usually vegetables, in a syrup of water, sugar and butter.
To_____________ is to heat sugars on the surface of foods until they liquefy and darken in color.
To _____________ is to cook a food in a sugar syrup.
To _____________ is to dip a food briefly into boilingwater, then into cold water to stop the cooking process.
To _____________ is to pour liquid over a food as it cooks.
To _____________ is to remove a stone or seed from fruit using a sharp knife.To _____________ is to separate water from solid food, such as vegetables or cooked pasta,
To _____________ is to loosen the flavorful food particles in a pan after food has been browned
To_____________ is to shape a food by hand or by placing it in a decorative mold.
To _____________ is to remove the center of a fruit or vegetable, such as an apple, tomato, or pineapple.
To _____________ isto make a liquid clear by removing solid particles.
To _____________ is to add flavor to a food by soaking it in a cold, seasoned liquid.
To _____________ is to remove the tough outer coating of afood, such as eggs, nuts, and shellfish.
To _____________ is to add flavorings such as salt, pepper, herbs, and spices to a food
To _____________ is to cut shallow lines into the bottom of a piece ofmeat that is going to be pan fried.
To _____________ is to leave an opening, usually a small slit, in a container so steam can escape during cooking.
To _____________ is to heat liquid to just...