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2
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To remove liquid from a solid food by pouring off the liquid, putting the food through the colander, or drying with paper towels.
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3
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To boil over hot coals or on a griddle.
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4
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To cook food in hot liquid, 212 degrees Fahrenheit, having bubbles that rise to and break on the surface of the liquid.
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6
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To cook food by completely immersing in hot fat, also known as 'french frying'.
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7
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To blend or mix two or more ingredients.
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9
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To remove the skin/layer by stripping or pulling off with your fingers.
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10
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To cook food in the microwave oven using little or no liquid.
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11
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To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly.
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12
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To cut or break food into long, thin strips by using a knife, fork or grater.
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13
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Less than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and forefinger.
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14
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To mix using a spoon or wire whisk wit a circular motion
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15
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To sprinkle or coat a food with flour.
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17
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To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with spicy sauce.
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19
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Flat and even. To check for correct measurement get at 'eye- level' for liquids or use a straight-edge spatula.
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20
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To stir or mix ingredients until they are thoroughly combined and smooth.
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21
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To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
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