Brush sauce on while baking {baste}.
Bleach {blanch almonds}.
Brown and then simmer in little water {braise}.
Coat with scrambled egg and breadcrumbs {breaded}.
Bake under flames or coils {broil}.
Fry until carmelized {brown, cooking}.
Thin slice {chipped}.
Cook just below boiling {coddled}.
Make into paste {cream, mash}.
Chop into small squares {dice food}.
Take out bones {fillet, meat}.
At table, a server can light liqueur in a serving dish {flambée, food}.
Stew chopped meat or chicken in gravy {fricassee}.
Bake on an egg coating to make a shiny surface {glaze, food}.
shredded {grated}.
Gel with pectin or gelatin {jellied}.
Cut in thin strips {julienne, cut}.
Massage bread dough {knead}.
Soak in sauce {marinate}.
Chop into small pieces {mince, food}.
Boil for a short time {parboil}.
Peel {pare}.
Recycle boiled water through ground coffee {percolate coffee}.
Soak in salt water and/or vinegar {pickled}.
Bake and serve meat or fish on a board {planked}.
Simmer {poach}.
Press from cookie press or pastry bag {pressed}.
Strain to make particles {pureed}.
Push through a sieve {riced}.
Fry quickly in oil or fat {sauté food}.
Put in boiling water or steam {scald}.
Bake with milk and breadcrumbs {scalloped}.
Cut lines into {score, groove}.
Break up eggs by stirring with a fork or whisk {scramble}.
Burn {sear}.
baked eggs {shirred}.
Cook below boiling {simmer}.
Keep meat in smoke a long time {smoke, meat}, to preserve.
Soak in boiling water to extract aromatic flavor {steep}.
baked food in baking dish {casserole, bake}.
small ceramic or thick glass bowl for baking {ramekin}.
egg yolks and beaten egg whites {soufflé, food}.
Sodium tartrate {baking powder} is fast. Sodium phosphate is slow.
Sodium bicarbonate {baking soda} is for baking using sour liquid.
Potassium bitartrate or potassium hydrogen tartrate {cream of tartar, cooking} stabilizes beaten egg whites and is an emetic.
leavening {yeast, food}.
Outline of Knowledge Database Home Page
Description of Outline of Knowledge Database
Date Modified: 2022.0225