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8th Grade Cooking Terms
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Terms in this set (20)
Pare
To cut away the skin or a very thin layer of the outside of fruits or vegetable peeler or knife
Poach
To cook gently in hot liquid below the boiling point
Score
To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
Scrape
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.
Shred
to tear or cut into thin pieces or strips
Sift
to put dry ingredients through a fine sieve to incorporate air
Steep
to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea
Stir
To mix with a circular motion of a spoon or other utensil.
Trim
To cut away most of the aft from the edges of meat
Whip
To beat rabidly with a rotary beater , an electric mixer or wire whisk; to incorporate air and make light and fluffy
Dice
To cut into very small cubes
Dredge
to cover food with a dry ingredient
flute
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
Grate
To rub food shuck as lemon or orange peel against a grater to obtain fine particles
Julienne
To cut food into long thin strips
Knead
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
maturate
To soak in a season liquid to add flavor and/or tenderize
mash
to crush food until it becomes smooth
Mince
To cut into very small pieces with a sharp knife
Mix
To combine two or more ingredients , usually by stirring
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