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HGMS-FCS2

Ms. Osteen's Recipe Terms

QuestionAnswer
Heat the oven to the right temperature before putting in the food Preheat
Cook in the oven without a cover Bake
Cook in liquid hot enough to bubble rapidly Boil
Simmer gently in a small amount of liquid in a covered pan - the food may be browned first Braise
Cook under direct heat Broil
Cook in a small amount of fat over high heat to brown the surface Brown
Put in the refrigerator until cold Chill
Prepare food by dry heat or moist heat Cook
Cook food uncovered without adding any liquid Dry heat
Cook in a covered pan with liquid added Moist heat
Cook in hot fat deep enough to cover the food Deep-fat fry
Cook in hot fat Fry
Cook in the oven in dry heat Roast
Fry in a small amount of fat until done Saute
Heat milk until it steams and just begins to bubble around the edge of the pan Scald
Cook to just below the boiling point so the liquid barely bubbles Simmer
Cook over boiling water Steam
Cook slowly in liquid Stew
Cook quickly in a small amount of fat at high heat Stir fry
Created by: osteenjody on 2009-11-01



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