NC Foods 1: 2.03 Recipe Terms 100% Correct

NC Foods 1: 2.03 Recipe Terms 100% Correct Boil the temperature at which a substance changes from a liquid to a gas Baste Keep moist during cooking by pouring or spooning liquid over a food Dice To cut into small cubes Broil To cook uncovered under a direct heat source Saute To cook small pieces of food in a small amount of fat. Simmer To cook gently in a liquid just at or below boiling Mince cut into the smallest possible pieces Pare To peel the skin off of fruits and vegetables Knead work dough with the hands Cream to beat solid fat and sugar with a wooden spoon or electric mixer until smooth and light Sift To put though a sieve to reduce to finer particles. Cut in Use a pastry blender to blend solid fat into flour when making pastry Marinate To soak food in a sauce before cooking to make it more tender and flavorful Grease To rub fat on the surface of a food or a cooking utensil Grate To form tiny flakes by rubbing food against a grater Blend Combine two or more ingredients until the mixture has a uniform appearance. Stir Mix ingredients together with a "round and round" motion Roast Cook meat, fish or poultry uncovered in an oven with dry, hot air Season Increase the flavor of a food by adding herbs or spices Beat To thoroughly mix ingredients and incorporate air using a whisk or mixer Braise To cook large pieces of meat or poultry