Food and Nutrition - Unit 8 Terms Miscellaneous Preparation Terms.
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Transcript of Food and Nutrition - Unit 8 Terms Miscellaneous Preparation Terms.
![Page 1: Food and Nutrition - Unit 8 Terms Miscellaneous Preparation Terms.](https://reader030.fdocuments.us/reader030/viewer/2022033107/56649ce15503460f949abee3/html5/thumbnails/1.jpg)
Food and Nutrition - Unit 8 Terms
Miscellaneous Preparation Terms
![Page 2: Food and Nutrition - Unit 8 Terms Miscellaneous Preparation Terms.](https://reader030.fdocuments.us/reader030/viewer/2022033107/56649ce15503460f949abee3/html5/thumbnails/2.jpg)
to spoon pan liquids over the surface of food during cooking to keep the food moist and add
flavor
baste
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to apply sauce, melted fat, or other liquid with a basting or
pastry brush
brush
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to make a food cold by placing it in a refrigerator or in a bowl
over crushed ice
chill
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to thoroughly cover a food with a liquid or a dry mixture.
coat
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to place small pieces of something, usually a fat, over
the surface of a food
dot
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to remove the liquid
drain
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to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or
breadcrumbs.
dredge
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to trim and clean, commonly associated with
poultry and fish
dress
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to lightly sprinkle the surface of a food with sugar,
flour or breadcrumbs
dust
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the same amount expressed in different ways by using
different units of measure
equivalent
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to break fish into small pieces with a fork
flake
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to sprinkle or coat with flour
flour
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a manner of decorating crust by making uniform folds,
groves or twists in the crust, such as around the edge of a
pie
flute
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decorative, edible items added to enhance the appearance of
the main food item.
garnish
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to coat a food item with a liquid, usually a syrup, to produce a shiny covering.
glaze
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to coat food or utensils with a layer of oil or shortening.
grease
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to remove the outer covering of a fruit or vegetable; particularly used in reference to bean and
peas
hull
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to soak foods in a liquid to improve texture or flavor. The liquid generally
contains herbs, spices, and other flavoring ingredients, as well as oil, and
an acid, such as wine, vinegar, or lemon juice to break down the
connective tissue of meat
marinate
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to change from a solid to a liquid through the application
of heat
melt
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to shape by hand or by pouring into a form to achieve
a desired structure
mold
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to remove the outer layer of a food
peel
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to remove the seed of a fruit or vegetable
pit
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to heat the oven to thecorect temperature before
putting in the food
preheat
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detailed instructions for preparing particular foods
recipe
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to return to a previous state by adding water, also called
rehydration
reconstitute
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to shape into a round mass, to flatten dough to an even
thickness with a rolling pin
roll
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to cover with a sauce and bake
scallop
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to add herbs, spices or other ingredients to a food to
increase flavor
season
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to form or create a desired appearance
shape
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to remove from an outer covering
shell
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to remove a substance from the surface of a liquid
skim
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to scatter small amounts of an ingredient over another food. Such as a liquid, crumbs, or
spices.
sprinkle
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to make free from living microorganisms, as bacteria, or
their viable spores
sterilize
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to separate solids from a liquid
strain
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to prepare fowl for cooking by binding the wings and legs
with string or skewers
truss
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to remove from a form or mold pan
unmold
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the number of servings, or portions, that a recipe
produces
yield