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Terms used in Cooking1
Beat is to mix one or more ingredients vigorously with a spoon, an eggbeater, or an electric mixer. Blanch is to precook or preheat a food in boiling water or steam for a short time. Braise is to cook meat slowly in a small amount of liquid in a tightly covered pan. Bread is to coat a food with breadcrumbs, cracker crumbs, or crushed breakfast cereal before cooking. Brown is to cook a food quickly, often in a small amount of fat, until the food turns golden-brown. Cream is to mix one or more ingredients with a spoon or an electric mixer until the mixture becomes soft and creamy. Dice is to cut into small cubes. Fold is to add an ingredient to a mixture by gently turning one part over another with strokes of a flexible spatula or scraper. Glaze is to give a shiny appearance to food by coating it with a sauce, syrup, or another liquid. Grate is to shred a food by rubbing it against a grater. Grease is to lightly coat the inside of a pan with butter, shortening, or other fat. Marinate is to soak a food in a seasoned liquid to enhance its flavor and texture. Pare is to cut the peel or outer covering off a food. Poach is to simmer a food in water or another liquid. Puree is to form a paste from a food, usually by cooking it and then pressing it through a sieve or whipping it in a blender. Saute is to fry a food in a small amount of fat until it turns golden- brown. Skim is to remove the top layer from a liquid food, such as removing fat from soup. Whip is to beat food rapidly to add air and increase volume. Credits 1 The World Book™ Multimedia Encyclopedia © 2000 World Book, Inc. Chicago.
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Traditions: Freedom American Culture
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