cook in the oven in dry heat without a cover

to cook by broiling, grilling, roasting, or baking; traditionally to cook meat on a rack or spit over hot coals

to spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor

a flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients

mix or stir quickly, bringing the contents of bowl to the top and down again

to mix ingredients until throroughly combined

a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food

a dry cooking method in which food is cooked directly under a primary heat source

the chemical browning reaction that can occur when a sugar is heated; characteristic color and flavor develops

to remove the center part or stem or a fruit or vegetable leaving a hole

to blend until smooth and fluffy

to combine colid fat with dry ingredients until lumps of the desired size remain; may be done using a pastry blender, two knives, or a fork

to cook in a large amount of hot fat

to cut into very small cubes of even size

to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or breadcrumbs

the same amount expressed in different ways by using different units of measure

to sprinkly or coat with flour

to add ingredients carefully as not to lose air bubbles; the utensil is passed down through the mixture, across the bottom, and up the opposite side of the bowl, gently turning the mixture over

to cook in hot fat

decorative, edible items added to enhance the appearance of the main food item

to coat a food item with a liquid, usually a syrup, to produce a shiny covering

to shred food into coarse pieces by rubbing it on the teeth of a utensil or rough surface

to coat food or utensils with a layer of oil or shortening

a method of short order cooking on a griddle

to cut into long narrow strips

a mixing process in which dough is folded, pressed, and squeezed to strengthen the gluten strands and allow yeast dough to develop the proper texture

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.

to cut into very fine pieces

to shape by hand or by pouring into a form to achieve desired structure

to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates

to boil briefly as a preliminary or imcomplete cooking procedure

to remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler

to cook in a small amount of simmering liquid

to heat the oven to the correct temperature before adding the food

to put food through a fine sieve or a food mill to form a thick and smooth liquid

detailed instructions for preparing particular foods

to return to a previous state by adding water, also called rehydration

to cook uncovered in the oven with dry heat

to shape into a round mass, to flatten dough to an even thickness with a rolling pin

to cook food in a small amount of fat, stirring or flipping it frequently

to heat a liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food

to cover with a sauce and bake

to add herbs, spices or other ingredients to a food to increase flavor

to put a dry ingredient through a sieve or sifter to remove lumps

a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point

to cut into long slender pieces

to cook with vapor produced by a boiling liquid without allowing it to come into contact with the water

to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea

to cook one food or several foods together in a seasoned liquid for a long period of time

a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly; generally uses a wok, a large pan with sloping sides

to make the surface of a food brown by applying direct heat

to beat rapidly usually with a whisk to increase volume and incorporate air