ppt课件-cookingterms-justfacs.pptVIP

Pare To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife. Score To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking. Scrape To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin. Shred To tear or cut into thin pieces or strips. Slice To cut food into flat pieces. Sliver To cut in long, thin pieces. Trim To cut away most of the fat from the edges of meat. Techniques of: Cooking Bake Barbeque Baste Boil Braise Broil Brown Deep-fat fry Dot Fry Pan-broil Pan-fry Poach Preheat Roast Saute Scald Bake To cook in an oven or oven-type appliance in a covered or uncovered pan. Barbeque To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce. Baste To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon. Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface. Braise To cook meat slowly, covered and in a small amount of liquid or steam. Broil To cook under direct heat or over coals. Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting. Deep-fat fry To cook in hot fat that completely covers the food. Dot To place small particles of a solid, such as butter, on the surface of a food. Fry To cook in hot fat. Pan-broil Pan-fry To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates. To cook in an uncovered skillet with a small amount of fat. Poach To cook gently in hot liquid belo