NC Foods 1: 2.03 Recipe Terms

Boil - Answer-the temperature at which a substance changes from a liquid to a gas Baste - Answer-Keep moist during cooking by pouring or spooning liquid over a food Dice - Answer-To cut into small cubes Broil - Answer-To cook uncovered under a direct heat source Saute - Answer-To cook small pieces of food in a small amount of fat. Simmer - Answer-To cook gently in a liquid just at or below boiling Mince - Answer-cut into the smallest possible pieces Pare - Answer-To peel the skin off of fruits and vegetables Knead - Answer-work dough with the hands Cream - Answer-to beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light Sift - Answer-To put though a sieve to reduce to finer particles. Cut in - Answer-Use a pastry blender to blend solid fat into flour when making pastry Marinate - Answer-To soak food in a sauce before cooking to make it more tender and flavorful Grease - Answer-To rub fat on the surface of a food or a cooking utensil Grate - Answer-To form tiny flakes by rubbing food against a grater Blend - Answer-Combine two or more ingredients until the mixture has a uniform appearance. Stir - Answer-Mix ingredients together with a "round and round" motion Roast - Answer-Cook meat, fish or poultry uncovered in an oven with dry, hot air Season - Answer-Increase the flavor of a food by adding herbs or spices Beat - Answer-To thoroughly mix ingredients and incorporate air using a whisk or mixer Braise - Answer-To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan