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BAKE - To cook covered or uncovered in an oven, or oven type appliance. For meats baked uncovered, it's called roasting.
BASTE - To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
BEAT - To make mixture smooth by adding air with a brisk whipping or stirring motion using spoon or electric mixer.
BLEND - To thoroughly mix two or more ingredients until smooth and uniform.
BOIL - To cook in liquid at boiling temperature (212 degrees at sea level) where bubbles rise to the surface and break. For a full rolling boil, bubbles form rapidly throughout the mixture, and the boiling process won't stop when stirred.
BRAISE - To cook slowly with a small amount of liquid in tightly covered pan on top of range or in oven.
BROIL - To cook by direct heat, usually in broiler or over hot coals.
CANDIED - To cook in sugar or syrup when applied to sweet potates and carrots. For fruit or fruit peel, to cook in heavy syrup till transparent and well coated.
CHILL - To place in refrigerator to reduce temperature.
CHOP - To cut in pieces about the size of peas with knife, chopper, or blender.
COOL - To remove from heat and let stand at room temperature.
CREAM - To beat with spoon or electric mixer till mixture is soft and smooth. When applied to blending shortening and sugr, mixture is beaten till light and fluffy.
CUT IN - To mix shortening with dry ingredients using pastry blender or knives.
DICE - to cut food in small cubes of uniform size and shape.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-28-95
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