![]() ![]() To put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.To immerse or coat food an acidic-based liquid or dry rub, called a marinade, to add flavor and/or to tenderize.Use waxed paper or paper towel to spread a thin, even layer. To rub shortening, fat, or oil, on the cooking surface of bake-ware.Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge. ![]() To form a standing edge on a pastry, such as pie crust, before baking.Most foods require dipping in a liquid, such as egg or milk, in order for the powdered substance to adhere to the food. To lightly coat food in a powdered substance such as breadcrumbs, cornmeal, flour.To spread a liquid coating on a food, using a pastry brush or paper towel.The food is often dipped in a liquid such as milk or egg before coating. To cover a food with a coating of crumbs made from bread, crackers, or cereal.īread Grease Brush Marinate Dredge Sift Flute Grease Flour Techniques of: Preparation Terms are important tools for the cook.
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