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Cooking Terms

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Taken from page 11 of College Cuisine. These are terms used in the free recipes. There are many more in the book.


Make a mixture smooth by vigorous over-and-over motion using a metal whisk, fork, spoon or electric beater.


Cut solid food into cubes of approximately the size of your fingertips.


Cook in hot frying pan or saucepan in small amount of fat.


Coat or brush baking pan lightly with fat to prevent sticking (butter, margarine, no-stick cooking spray).


Cook or fry quickly in a small amount of fat.


Cook in liquid just below the boiling point; bubbles form slowly and burst before reaching surface.


Mix ingredients thoroughly without beating


Cook in a frying pan over high heat in small amount of fat, tossing and stirring continuously with slotted spoon or spatula.

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