MEAT CHOP
A cut of meat , including part of the rib.to cut an item in to small pieces where uniform. ty of size shape is neither feasible necessary.
GARNISH
To use food as an attractive decoration food used as an attractive decoration. A subsidiary food used to add flavor or character to the main ingredients.
GRATE
To reduce food to small pieces by scraping it on a rough surface.
GRILLING
A dry - heat cooking method in which foods are cooked by heat radiating from a sauce located below the cooking surface, gas heat can be generated by electricity or by burning gas, hardwood charcoals.
KNEAD
To work a dough by hand or in a mixer to distribute ingredients and develop gluten. To press, rub or squeeze with the hands.
LADLE
To move portions of a food using a ladle. A utensil with a cuplike bowl and a long hooked or pierced handle and available in various sizes (the capacity is of tern stamped on the handle ) used to pour sauces and liquids and to push sauces and other foods through a sieve.
MARINADE
A seasoned liquid, usually containing an acid, herbs and or spices, in which raw foods (typically meat, poultry, fish, shellfish or vegetables) are soaked or coated to absorb flavor's and become tender before cooking or serving.
METHING
The process by which foods, specially those high in fat, gradually soften and then liquefy when heated.
POACHING
A most - heart cooking method that uses convection to transfer heart from from a hot ( approximately 160 - 180) of (71 - 82 ć) liquid to the food submerged it.
PUREE
To process to achieve a smooth pulp A food that has been processed by mashing, straining or fine hopping to achieve a smooth pulp.
REDUCE
To cook a liquid mixture, often a Sause, until the quantity decrease through evaporation typically done to concentrate flavors' and thicken liquids.
SPRING
A small branch of a leafy substance such as thyme or rosemary.
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