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Foods ch 13 prep 3

3rd set of prep terms

To cause a solid food to turn into or become part of a liquid. Dissolve
To place small pieces of butter or another food over the surface of a food. Dot
To remove liquid from a food product. Drain
To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs. Dredge
To sprinkle or coat with flour. Flour
To make grooves or folds in dough. Flute
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light. Fold
To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish. Garnish
To apply a liquid that forms a glossy coating. Glaze
To reduce a food into small bits by rubbing it on the sharp teeth of a utensil. Grate
Created by: mrserwin