can you please define all these cooking terms for me in my high school class i take... 1. To cook food quickly at a high tempera
ture so the surface becomes brown. 2. To stir or beat fat such as shortening or butter with sugar until the mixture is soft, smooth, and creamy. 3. To pass dry ingredients through a mesh or screen to add air or to combine dry ingredients. 4. To restore foods to their normal state by adding water. 5. To crush food until it has a smooth texture. 6. To combine ingredients into a light, airy mixture using a down, across, up, and over motion with a rubber spatula. 7. To cut into small even pieces, smaller than½ inch. 8. To combine ingredients until evenly distributed or blended. 9. To brown the surface of meat quickly with intense heat. 10. To beat rapidly to incorporate air and to increase volume. 11. To dip into or sprinkle with flour. 12. To combine two or more ingredients until smooth and of uniform consistency. 13. To let foods such as meat stand in a liquid to increase flavor and/or tenderness. 14. To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it. 15. To heat milk just below the boiling point. 16. To mix shortening with dry ingredients by using a pastry blender, two knives, or a fork. (two words) 17. To cut or divide into flat pieces. 18. To cut with a sharp knife or scissors into very small pieces. 19. To mix foods with a circular motion. 20. To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer. 21. To cut into pieces with a knife, scissors, or a food chopper. 22. To use a fold-push-tum motion when working with doughs. 23. To dip food into a mixture such as beaten eggs and milk and then roll it in crumbs. 24. To cook in water or liquid in which rolling bubbles have formed. 25. To cook in a small amount of liquid in a tightly covered pan over low heat. 26. To cook in liquid just below the boiling point. 27. To cook in an oven in a covered or uncovered container. 28. To cook in steam, with or without pressure. 29. To cook uncovered by direct heat.
