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Cooking Terms
Game Code: 318061
English
27
Public
Cooking Terms
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Removing a thin skin or layer of a fruit or vegetable
Peeling
15
Using the heel or palm of your hand to incorporate dough
Knead
20
Adding air to a dry ingredient
Sift
15
To cook in a small amount of fat
Sauté
20
To let food stand in a mixture to improve flavor or tenderness
Marinate
20
To cook in liquid hot enough for bubbles to break the surface
Boil
15
To cut into small even cubes
Dice
15
To cut food as small as possible
Mince
15
To cut food into large chunks
Chop
20
To cut foods into round cylinders
Rondelle
20
To cut food along the bias
Diagonal
20
To cut food into strips no thicker than 1/8 inch
Julianne
20
To combine a delicate ingredient with a solid mixture by bringing the ingredient from the of the bowl to the top
Fold
20
To moisten food while it's cooking to add flavor
Baste
25
To cut solid shortening or fat into dry ingredients
Cut-In
25
To cook by dry heat in an oven under 375*F
Bake
20
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