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Food Preparation Terms

and Techniques

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Blend

Blend to thoroughly mix two or more ingredients until smooth anduniform.

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Chop

Chop to cut in pieces with a knife,chopper,or lender.

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!arinate

!arinate to allow food to stand in mixture of spices and liquid" totenderi#e and add $a%or.

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&issol%e

&isol%e to disperse drysustance in liquid.

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Truss

Truss to secure poultry or other meat with skewers.

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Cream

Cream' to eat with electric mixer or a spoon.

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(hip

(hip' to eat rapidly to incorporate air as in egg whites.

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)tir

)tir' to mix ingredients with circular motion until well lended.

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Blanch

Blanch' to dip or plunge food into oiling water for a few minutes.

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!ince

!ince' to cut *n small pieces with a knife or chopper.