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| The light sprinkling of such items as flour, cocoa, or sugar over the subject food. |
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| Is the pouring in thin lines of a liquid over food for the purpose of ,glazing, directing or flavoring a dish. |
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| Is the pulling apart of small pieces of the food using a fork. |
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| are boneless pieces of meat or fish of varying size according to the size of the animal and wherevit was taken from. |
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| is the squeezing together of a pastry with your fingers to produce a decorative seal. |
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| Is generally the cooking of a food in fat over a medium or high heat in a pan with edges perpendiculars to the stove. |
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| Is accomplished by brushing, dizzling or otherwise spreading, ingredientes onto food to yield a glossy or hard finish. |
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| Is the ribbing of a hard food such a cheese aganist a rough sharp edge surface to produce tiny particles. |
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| Is rubbing the inside of a pand with fat such as butter, or shorting to prevent food from sticking. |
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| Is the same as above but dusting the breased pan with flour after greasing. |
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| Greasing and pouring a pan |
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| Is the cooking of food over an open flame of charcoal. |
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| Is the cutting of a fruit or vegetable into match sized strip. This is done to controlcooking time and/or the intensity of flavorand texture within a dish. |
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| Is the working of dough on a floured surface to produce a smooth elastic mass. |
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| Is the soaking of food for and extensed period of time so that the flavor penetrates the food and also chemical tenderizes it with the use of an acid such as lemon of vinegar. |
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| Using a knife to cut food into snmaller pieces than chopped |
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| Is frying starting with a cold pan in very little or not fat. its also normal to pour off any of the liquid produced by the food in the pan |
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| is a termn that pertainns to whipping, when wihipping eggs whites, for example they are whipped until they form light peeks whiting the bowl |
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| Tira, banda, Desnudar, cinta |
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| Is cooking in water, that it just below a boil. |
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| Boilling of any flavored liquid to reduce the volume thereby increasing the flavor |
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| Cooking in the oven in a shallow uncovered pan. |
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| removing of the center of a piece of fruit. |
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| is state to cooking that yields an vegetable that is not corked through |
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| Is used to release as much the flavor as possible. It is the process of pressing the item into very fine particles. |
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| Cutting of food into equally sided, three dinmensional squares approximattely 1/2 inch or larger |
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| Cutting a food item into regukar pieces or the separating of parts such as chicken by using a knife. |
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| Cut finely, cut into small pieces |
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| Is tghe stirring of dry ingredientes into a liquid until solid dissapears |
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| is the removal of water from the food being cooked |
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| When you allow cooked food to stand at room temperature |
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