2.3: Concept Review Methods of Preparation of Raw Fruits and Vegetables
- Page ID
- 29361
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|---|---|---|---|---|
| Blanch | Dice | Stir-Fry | Chop | Fold |
| Julienne | Sauté | Zest | Cube | Baste |
| Mince | Slice | Peel/Pare | Boil | Brown |
| Simmer | Cut-in | Knead | ||
| Term | Definition |
|---|---|
| Small pieces of the skin on a lemon, lime, orange that are used for flavor (usually using a zester). | |
| To remove the skin from fruits or vegetables. | |
| To fry something quickly over high heat, stirring constantly. | |
| Use pastry blender or two knives to incorporate fat into flour mixture (course crumb). | |
| To cut food into very small fine pieces. | |
| Submerge in boiling water for short time, remove and submerge in ice water. | |
| To cut into small uniform cubes (1/2-inch). | |
| Frying a food in a small amount of fat. | |
| To cut into small irregular pieces. | |
| A flat, usually thin, piece of food cut from a larger piece. | |
| Brush or spoon melted fat or cooking juices over food during cooking (prevent drying). | |
| Cook food in skillet, broiler, or oven to develop flavor and color. | |
| To slice into thin strips about the size of match sticks. | |
| To cut food into small squares or cubes, about the same size, with four equal sides (1/8- to ¼-inch). | |
| Heating liquid so that smaller bubbles more gently rise to the top. | |
| Combine a light mixture (egg whites) with a heavier mixture (white sauce) using spatula, cut down through middle of mixtures across the bottom and up the side. | |
| Heating liquid so that bubbles rapidly rise to the top (212 degrees F, 100 degrees C). | |
| To work dough into a smooth, elastic mass. Press-fold-turn action. |