Students Practice Cooking & Preparation in the College Kitchen a photo by Les Roches Jin Jiang, Shanghai on Flickr.
In preparing food, you must know the following terms before cooking in the kitchen.
•Beat – to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.
•Blanch – to dip fruits or vegetables in hot water.
•Blend – to mix two or more ingredients so that each loses its identity.
•Chop – to cup up into small pieces with a knife.
•Cream – to rub shortening and sugar with spoon against the sides of the bowl until creamy.
•Cube – to cut in small cubes about ½ inch in size.
•Drain – to drip off excess moisture.
•Garnish – to ornament with something bright and savory; something added for decoration.
•Grate – to rub on a grater and produce particles as grated cheese.
•Grind – to put through a food or meat chopper.
•Marinate – to let food stand usually in French dressing until well seasoned.
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