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Foods ch 13 prep 1

1st set of prep terms

To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor. Baste
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary or electric beater. Beat
To scald or parboil in water or steam. Blanch
To stir ingredients until they are thoroughly combined. Blend
To remove bones from fowl or meat. Bone
To coat with dry bread or cracker crumbs. Bread
To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat. Brown
To apply sauce, melted fat, or other liquid with a basting or pastry brush. Brush
To cook in a sugar syrup until coated or crystallized. Candy
To heat sugar until a brown color and characteristic flavor develop. Carmelize
Created by: mrserwin