|
BAKE |
To cook
by dry heat, usually in an oven |
|
BARBECUE |
To roast
or broil whole, as a hog, fowl, etc. Usually
done on a revolving frame over coals or
upright in front of coals. To cook
thin slices of meat in a highly seasoned
vinegar sauce |
|
BOIL |
To cook
in liquid, usually water, in which large
bubbles rise rapidly and continually so that
all the liquid is agitated |
|
BOILING
POINT |
The
temperature reached when a mixture maintains
a full bubbling motion on its surface |
|
BREW |
To cook
in hot liquid until flavor is extracted |
|
BROIL |
To cook
by exposing the food directly to the heat |
|
BRAISE |
To cook
meat by searing in fat, then simmering in a
covered dish in small amount of moisture |
|
CANDY |
To
conserve or preserve by boiling with sugar.
To incrust or coat with sugar |
|
COAT
SPOON |
When a
mixture forms a thin even film on the spoon |
|
CODDLE |
To cook
slowly and gently in a liquid just below the
boiling point |
|
CREAM |
To work
foods until soft and fluffy. Usually applied
to shortening and sugar |
|
CUBE |
To cut in
even sliced pieces |
|
CUT |
To divide
foods with a knife or scissors |
|
DICE |
To cut
into small cubes |
|
DISSOLVE |
To pass
into solution |
|
FOLD |
To
combine, using a motion beginning vertically
down through the mixture, continuing across
the bottom of the bowl and ending with an
upward and over motion |
