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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.
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