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4
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To mix thoroughly with a spoon
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5
|
To cook gently just below the boiling point
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7
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To bind together liquid ingredients that do not dissolve into each other
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9
|
To partially cook for a given amount of time in boiling water as a preliminary step
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12
|
To restore by placing in water
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14
|
To cook meats quickly on all sides over high heat to brown and seal in the juices
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15
|
To remove bones from a fish, so that only the flesh remains
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19
|
To add liquid to food, or an ingredient
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20
|
To cut into very fine pieces
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21
|
To sprinkle lightly before or after cooking with dry ingredients
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23
|
To cook foods slowly in a specified amount of liquid in a covered pot or pan
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|
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1
|
An action used with processors and blenders
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2
|
To remove an undesirable substance that forms on the top surface of a liquid, usually fat, foam or scum
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3
|
eCut into squares, size of which is determined by the recipe, generally betwen 1/2 to 2-inches
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|
4
|
To add moisture
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6
|
To restore condensed or concentrated foods to their original strength with the addition of liquid, usually water
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8
|
To gently separate into small pieces, usually with a fork or your fingers
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10
|
To activate yeast, or other leavening agent, before using in a recipe
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11
|
To cut, slice or tear into thin strips
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13
|
To gently mix two or more ingredients together
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|
16
|
To partially cook food
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17
|
The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive
|
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18
|
Literally means 'to jump'
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|
20
|
To combine ingredients with a spoon or beaters until well incorporated
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22
|
To heat milk or cream to a temperature just before it boils
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