i TERMS ]
MARGARINE-Comesinseveralforms.Regular PIT- Toremoveseedfromwholefruit.
margarinewith80percentfatisinterchange-
ablewithbutterin recipes. SCORE- 1. To cut shallowslitsinsurfaceof
foodto increasetendernessor to preventfat
MARINADE- Aseasonedliquid,inwhichfoodis coveringfromcurling.2.To decorate.
soakedto enhanceflavor.
SHRED- Tocut food into sliversor slender
MARINATE-Tosoakin a marinade, pieces,usinga knifeorshredder.
MEATTENDERIZER- Papain from natural SHUCK- To removemeatof oysters,clams,
tenderizerssuchaspapayaisusedtosoften etc.fromtheirshellsorto removethehusk
meattissue.It is usuallysprinkledonthe fromcorn.
meatbeforemeatiscooked.
SKIM- Toremovefat orscumfromsurfaceof
MERINGUE- Mixture of stiffly beatenegg food.
whites and sugar. Also the cookedsoft
mixtureon dessertsor the cooked"hard" TOSS- To mix foodslightlywith a lifting
mixtureas a dessertshell, motion,usingtwoforksorspoons.
MINCE- Tocutintoverysmallpieces,using TRUSS- To securepoultrywith stringor
knife, food grinder or blender,or food skewers,to holditsshapewhilecooking.
processor. VINEGAR-Anacidliquidusedforflavoringand
PEEL-Toremoveoutercoveringoffoodsby preserving.Amongthetypes:Cidervinegar,
trimmingawaywithknifeorvegetablepeeler, madefrom applejuice, has a mellowfruit
or by pullingoff. flavor;distilledwhitevinegar,usuallymade
fromgrain alcohol;herbvinegarsflavored
POT-ROAST-Tocooklargepiecesofmeator with herbs;andredor whitewinevinegars
poultrybybraising;alsocertainmeatcuts. whichalsomay beflavoredwithgarlic.
PREHEAT To heat oven to desired WHIP-Tobeatrapidlywithmixer,wirewhisk
temperaturebeforeputtingfoodintobake. or hand beater, to incorporateair and
increasevolume.
PUNCffDOWN- Todeflatea risenyeastdough
bypushingit downwiththefist. YEAST-Micro-organismsthatproducecarbon
dioxideand alcoholfromcarbohydratestO
PUREE-l.Athick mixturemadefromapureed causebakedgoodsto rise,fruitstoferment,
vegetablebase.2. To pressfoodthrougha etc.
finesieveorfoodmill,ortoblendinblenderor
foodprocesserto a smooth,thickmixture.
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