Term
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Definition
| Thicken/smooth consistency of liquid |
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Term
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Definition
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Term
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Definition
| Remove bones from foul/meat |
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Term
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Definition
| Cook in small amount liquid in tightly covered pan over low heat |
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Term
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Definition
| Cook uncovered over direct heat |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| Remove solid particles from liquid |
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Term
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Definition
| Submerge food in simmering liquid |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| Combine solid fat with flour |
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Term
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Definition
| Coat food with flour/bread crumbs |
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Term
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Definition
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Term
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Definition
| Lightly sprinkle fod with sugar/flour/crumbs |
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Term
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Definition
| Lift food off surface of microwave for baking |
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Term
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Definition
| Make grooves/folds into dough |
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Term
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Definition
| Cook meat/poultry in butter, then seasoned liquid |
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Term
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Definition
| Adding attractive complements to food |
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Term
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Definition
| Remove outer overing of fruit or vegetables |
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Term
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Definition
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Term
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Definition
| Cook without fat in uncovered skillet |
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Term
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Definition
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Term
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Definition
| Boil in liquid until partially cooked |
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Term
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Definition
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Term
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Definition
| Form food into thick and smooth liquid |
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Term
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Definition
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Term
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Definition
| Cook uncovered in oven with dry heat |
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Term
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Definition
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Term
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Definition
| Remove substance from surface of liquid |
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Term
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Definition
| Cut into long, slender pieces |
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Term
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Definition
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Term
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Definition
| Binding foul's wings and legs |
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