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3
|
beat ingredients together, such as butter and sugar, until soft and creamy
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7
|
to crush food into a smooth mixture
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8
|
to cut food into small, irregular pieces
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9
|
pour liquid over a food as it cooks
|
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10
|
coat a food with flour, milk or beaten egg, and seasoned crumbs or cormeal
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|
12
|
mix ingredients, such as salads, by tumbling them with tongs
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14
|
to cut food into very thin strips
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16
|
beat quickly and vigorously to incorporate aire into a mixture
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17
|
to cut food into 1/2 inch square pieces
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|
|
|
|
|
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1
|
coat a food with a liquid that forms a gloosy finish
|
|
2
|
use a pastry brush to coat a food with liquid, such as butter
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4
|
to chop finely
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5
|
to cut off a very thin layer of peel with a paring knife
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6
|
gently mix a light, fluffy mix into a heavier one
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9
|
thoroughly mix and add air to food
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|
10
|
to cut food into 1/8 inch to 1/4 inch square pieces
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11
|
lightly sprinkle a food with flour or confectioner's sugar
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13
|
mix with a spoon or wire whisk in a circular motion
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14
|
to cut food into large, thin pieces
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15
|
to put small pieces of food, such as butter, on the surface of another food
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