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Top Chef Terms

The cooking terms for Family Consumer Science.

TermDefinition
Bake To cook by Dry heat, usually in an oven (Cakes, Breads, Etc..)
Baste To moisten food while it’s cooking to add flavor.
Batter (Pour) A mixture of dry and liquid ingredients thin enough to pour (Pancakes or Waffles)
Batter (Drop) A thick mixture of dry and liquid ingredients (Quick Bread)
Beat To mix or stir quickly, bringing the contents of the bowl to the top and down again.
Boil To cook in liquid hot enough for bubbles to break on the surface. 212 Deg. F is Boiling Point.
Bread To coat the surface of food with fine dry bread, Crackers, or Cereal.
Broil To cook under or over direct heat in Broiler oven or hot coals.
Cut-In To cut solid shortening or fat into dry ingredients
Dice/Chop To cut into small cubes with a knife.
Dough
Fold
Fry To cook in hot fat.
Grate
Knead
Mash
Melt
Mince
Peel
Preheat
Roast
Saute
Season
Simmer
Slice
Steam
Created by: PatOshea3303
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