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Foods ch 13 prep 1
1st set of prep terms
| Question | Answer |
|---|---|
| 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 |