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exam study homeEc

exam

QuestionAnswer
Baste moistens foods, keeps foods from drying out
15. Beat To mix indigents using a spoon or wire whisk
16. Blend use a spoon to combine 2 or more ingredients together
17. Chop cutting food into small irregular pieces
Cream Combining a fat and sugar until smooth
19. Cube cut into evenly shaped pieces about ½ in
20. Cut In mix solid fat with dry ingredients
21. Dice cut evenly shaped pieces about ¼ in.
22. Drain removing excess liquid.
23. Fold use a rubber scraper to gently combine a delicate mixture.
24. Garnish decorate a food dish with small food items.
25. Grate rub food over a tool that has holes in it.
26. Grease rub lightly with fat, such as butter¬¬¬¬¬¬.
27. Mince chop food into pieces as small as possible.
28. Pare cut off the outside cover on fruit.
29. Season add flavor to food.
30. Shred cut or tear foods into long thin pieces.
31. Backing and roasting food cooked into in an oven uncovered.
32. Boiling you bring food to a boiling point.
33. Braising browning food in a small amount of fat.
34. Broiling food is cooked directly over or under the source of heat.
35. Deep fat frying food is completely covered in fat.
36. Pan-frying foods are fried in a skillet in a smaller amount of fat.
37. Sautéing food cooked in a small amount of fat at low temp.
38. Simmering temp set just below boiling point.
39. Steaming boiling water than the food.
40. Stewing food is cut into small pieces before cooking.
41. Stir-frying food is cut and stired, cooked very fast in high heat
Created by: yoyomaster98
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