Glossary

Strain

To separate solids from liquid by pouring through a sieve or colander.

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Stud

To insert seasonings like whole cloves into the surface of food, such as a ham.

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Stuff

To fill a cavity in fish, poultry or pork chops with a bread or rice, vegetable, fruit or nut mixture.

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Tear

To use your hands to pull food apart into unevenly sized pieces, such as when tearing salad greens.

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Thread

To place pieces of meat and vegetables onto skewers as when making kabobs.

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Toss

To quickly and gently mix ingredients with a spoon or fork. Often done with flour and candied fruit in baked goods.

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Truss

To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string.

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Warm

To hold foods at a low temperature, usually around 200°, without further cooking.

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Water Bath

To place a baking dish containing food, such as a custard or souffle, in a large dish. The larger dish is filled with hot or boiling water. The food is then baked in the water bath to promote even…

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Weave

To thread food on a skewer using a back and forth motion. The term is also used to describe the action when making a lattice top for a pie.

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