Glossary

Proof

To check the quality of yeast before using. To proof yeast, dissolve yeast and a little sugar in warm water (110° to 115°) and let stand for 5 minutes. If the yeast is alive, there will…

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Prosciutto

A thinly sliced, Italian-style ham that is salt-cured and air-dried for 10 months to 2 years. It is not smoked.

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Pulse

To process foods in a food processor or a blender using short bursts of power. This is accomplished by quickly turning the machine on.

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Punch Down

To use a fist to deflate risen yeast dough after the first rising.

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Puree

To mash solid foods into a smooth mixture using a food processor, food mill, blender or sieve.

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Quick-Cooking Rice

Rice that has been partially precooked so it takes less time to cook than its regular-cooking counterpart.

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Reduce

To thicken sauces and gravy by boiling down and evaporating a portion of the liquid in an uncovered pan.

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Refrigerate

To place in the refrigerator to chill.

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Rind

The outer surface of a cheese, which varies in thickness and texture. Some cheeses don’t have rinds, such as brick and Colby.

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Ripened Cheese

Cheese that has been aged or cured.

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