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|
|
2
|
to put through a sieve to reduce to finer particles
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4
|
to cook in liquid at 212 degrees F
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|
5
|
to soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy
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|
7
|
to cook in liquid that is barely at the boiling point
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|
8
|
to reduce a food into small bits by rubbing it on the sharp teeth of a utensil
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|
11
|
to heat an appliance to a desired temperature before it is to be used
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|
12
|
to cook food in a small amount of hot fat
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13
|
to cut into long, slender pieces
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|
14
|
to mix with a circular motion
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15
|
to cut or chop into very fine pieces
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|
17
|
to stir ingredients until they are thoroughly combined
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|
19
|
to combine solid fats with flour using a pastry blender
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20
|
to remove the outer layer
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|
21
|
to incorporate a delicate mixture into a thicker, heavier mixture with a rubber spatula using a down, up, and over motion so the finished product remains light
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22
|
to work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic
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23
|
to beat quickly and steadily by hand with a whisk
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|
25
|
to cut food into thin, stick -sized strips
|
|
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