Chapter 24: Food Preparation Techniques

A blender can be used to puree food.

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To whip is to beat quickly and vigorously to incorporate air into a mixture.

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Dredging, dusting, and blanching are all coating techniques.

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To baste is to coat a food with a liquid that forms a glossy finish.

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To core is to remove a stone or seed from a fruit.

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To vent is to leave an opening in a container so steam can escape during cooking.

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When you knead bread you blend the ingredients to make it smooth and springy.

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Caramelizing is to heat sugars on the surface of foods or cause them to release the sugars (such as onions) until they liquefy and darken in color.

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When you reduce a mixture, you cook to evaporate liquid and intensify the flavor.

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When you loosen the flavor particles in a pan with a liquid to make a sauce or gravy it is called deglazing the pan.

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