| A | B |
|---|
| braise | is a long slow moist method used for cooking lean meats poultry and fish in the oven |
| marinate | to soak a food such as meat fish or vegetables in seasoned liquid mixture called a marinade |
| chop | a small cut of meat taken from the rib section and including part of the rib |
| broil | another term for grill |
| blend | to mix a dry ingredient with a cool liquid to make a paste |
| baste | to mositen food as it cooks by spooning over the hot fat and pan juices |
| garnish | a trimming or decoration on a dish |
| knead | to distribute ingredients evenly and develop dough by using the hands to press fold and stretch |
| napper | to coat lightly with sauce |
| zest | the rind of citrus fruit |
| refresh | to place blanched food under cold running water |
| saute | to shallow-fry tossing the food as it cooks |
| mash | grain or malt that is ground or crushed before steeped into hot water |
| glaze | a thin glossy coating for both hot and cold foods |
| simmer | to cook foof gently in liquid in a temperature low enough that tiny bubbles just begin to break the surface |
| toss | to turn pieces of food over multiple times there by mixing the ingrendents together |
| drain | to pour off a liquid or fat from food |
| season | a flavouring to flavour foods normally to improve taste |
| sift | to pass dry ingredients through fine mesh sifters so large pieces can be removed |
| fry | to cook food in hot fat over moderate to high heat |
| stew | slowly simmered with liqiud cover |
| fold | a technique used to gently combine a light airy mixture with a heavier mixture |
| flake | to use a utensil to break off small pieces or layers of food |
| puree | is a thick soup made from vegetables cooked in sock until very soft |
| grill | is a quick dry-heat method of cooking when subjects the food to radiant heat |
| grease | to rub the surface of a pan to prevent food sticking |
| shred | to cut food into narrow strips either by hand or by using a grater or a food processer fitted with a shredding disk |
| cream | to beat an ingredient or combination of ingredients until the mixture is soft smooth and creamy |
| sear | to brown meat quickly by subjecting it to very high heat either in a skillet under a broiler or a very hot oven |
| peel | the rind or skin of a friut or vegetable such as tomato or potato peel |
