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4
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to cook with vapor produced by a boiling liquid
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6
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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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8
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to cook in liquid over 212 F
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10
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to cook in liquid that is barely at boiling point
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11
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to decrease the quantity of a liquid and intensify the flavor by boiling
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12
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to soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
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14
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to mix or blend two or more ingredients together
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16
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to brown the surface of a food very quickly with high heat
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18
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to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
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19
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to heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used
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20
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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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21
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to remove liquid from a food product
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22
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to remove the outer layer
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24
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to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
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25
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to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light
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