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Term

The process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol by allowing the material to remain suspended in the liquid over time, also known as steeping.
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food such as meat, poultry, seafood, or vegetables wrapped around a filling such as cheese, cured meats, or nuts
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culinary 3.0

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TermDefinition
The process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol by allowing the material to remain suspended in the liquid over time, also known as steeping. infusion
food such as meat, poultry, seafood, or vegetables wrapped around a filling such as cheese, cured meats, or nuts Involtini
The process of exposing food to radiation designed to eliminate disease-causing germs from foods. Irradiation
the process of poking holes into the muscle of meat in order to tenderize it, also known as needing. Jaquarding
meat juice that has been slightly thickened with either arrowroot or cornstarch. Jus lie
a whole herring that has been split into a butterfly fashion from tail to head, gutted, salted, or pickled. kipper
the portion of an upper crust of a loaf of bread which has touched another loaf when baking. Kissing crust
The process of inserting strips of fat into a piece of meat that doesn't have as much fat, to melt and keep the meat from drying out. larding
a binding agent of cream, and egg yolks used to thicken soups or sauces liasion
Created by: 26junderwood
 

 



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