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Foods ch 13 prep 5

5th set of prep terms

To remove the outer layer. Peel
To remove the seed(s) of a fruit or vegetable. Pit
To push a fist firmly into the top of risen yeast dough. Punch down
To put food through a fine sieve or a food mill to form a thick and smooth liquid. Puree
To cut into four equal pieces. Quarter
To return to a previous state by adding water. Reconstitute
To decrease the quantity of a liquid and intensify the flavor by boiling. Reduce
To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with a rolling pin. Roll
To heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food. Scald
To make small, shallow cuts on the surface of a food. Score
Created by: mrserwin