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FACS 6.13.1

FACS 6.13.1. Basic Food Preparation Terms. Baste. To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it. Beat. To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer.

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FACS 6.13.1

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  1. FACS 6.13.1 Basic Food Preparation Terms

  2. Baste To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it

  3. Beat To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer

  4. Brown To cook food quickly at a high temperature so the surface becomes brown

  5. Chop To cut into pieces with a knife, scissors, or food chopper

  6. Cream To stir or beat solid fat with sugar until mixture is smooth

  7. Cut In To mix dry ingredients into shortening by using a pastry blender, fork, or two knives

  8. Mix To combine ingredients until evenly distributed or blended

  9. Dredge To dip into or sprinkle with flour

  10. Fold To combine ingredients into a light, airy mixture using a down across, up, and over motion with a rubber spatula

  11. Knead To use a fold-push-turn motion when working with dough

  12. Mash To crush food until it has a smooth texture

  13. Mince To cut with a knife into small pieces

  14. Mix To combine ingredients until evenly distributed

  15. Scald To heat milk just below the boiling point

  16. Slice To cut or divide into flat pieces

  17. Stir To mix food with a circular motion

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