food preparation terms
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Food Preparation Terms
![Page 2: Food Preparation Terms](https://reader034.vdocument.in/reader034/viewer/2022051211/55264f1c550346446f8b4c88/html5/thumbnails/2.jpg)
Mechanical Techniques
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Chopping
• To cut into small pieces
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Dicing
• To cut into very small size cubes of even size.
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Grinding
• To mechanically break down a food into a finer texture.
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Julienne
• To cut food into thin, stick-size strips
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Knead
• To work a dough by pressing it with the heels of the hand, folding it, turning it, and
repeating each motion until the dough is smooth and elastic
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mash
• To break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer
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Mince
• To cut or chop into very fine pieces
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Peel
• To remove the outer layer.
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Blend
• To mix two or more ingredients thoroughly
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Basting
• . To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
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Grate
• To reduce a food into small bits by rubbing it on the sharp teeth of a utensil
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Mix
• To combine two or more ingredients into one mass
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Chemical Techniques
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Brine
• a process similar to marination in which meat is soaked in brine before cooking.
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Ceviche
• Citrus-marinated seafood
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Drying
• a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay
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Fermentation
• conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions
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Marinate
• the process of soaking foods in a seasoned, often acidic, liquid before cooking
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Pickling
• process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid)
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Salting
• the preservation of food with dry salt
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Smoking
• the process of flavoring, cooking or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood
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Souring
• a cooking technique that uses exposure to an acid to effect a physical and chemical change in food
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Sprouting
• practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout
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Other Food Preparation Terms
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Sauté
• To cook food in a small amount of hot fat
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Beat
• To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater
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Bone
• To remove bones from fowl or meat
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Bread
• To coat with dry bread or cracker crumbs
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Caramelize
• To heat sugar until a brown color and characteristic flavor develop