Chapter 12 prep trems

To cook in the oven with dry heat.

• elevate

• cool

• bake

• brown

To sprinkle or coat with flour.

• pare

• puree

• preheat

• flour

To broil over hot coals or to fry on a griddle.

• stew

• grill

• sear

• combine

To cut or break into thin pieces.

• shred

• mash

• boil

• coat

To decrease the quantity of a liquid and intensify the flavor by boiling.

• broil

• cool

• reduce

• cream

To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking.

• garnish

• thicken

• baste

• season

To incorporate a delicate mixture into thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light.

• mash

• fold

• separate

• boil

To cook in a small amount of liquid in a tightly covered pan over low heat.

• boil

• braise

• pare

• preheat

To let stand until it no longer feels warm to the touch.

• puree

• coat

• preheat

• cool

To decorate foods by adding other attractive and complementary foods to the food or serving dish.

• pare

• shell

• garnish

• baste