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8th Grade Cooking Terms
Terms in this set (20)
To cut away the skin or a very thin layer of the outside of fruits or vegetable peeler or knife
To cook gently in hot liquid below the boiling point
To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.
to tear or cut into thin pieces or strips
to put dry ingredients through a fine sieve to incorporate air
to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea
To mix with a circular motion of a spoon or other utensil.
To cut away most of the aft from the edges of meat
To beat rabidly with a rotary beater , an electric mixer or wire whisk; to incorporate air and make light and fluffy
To cut into very small cubes
to cover food with a dry ingredient
to form a standing edge on a pastry, such as pie crust before baking . Press the dough with your fingers to create this scalloped edge or use a fork to crimp the edge
To rub food shuck as lemon or orange peel against a grater to obtain fine particles
To cut food into long thin strips
to work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic
To soak in a season liquid to add flavor and/or tenderize
to crush food until it becomes smooth
To cut into very small pieces with a sharp knife
To combine two or more ingredients , usually by stirring
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