| Cream |
Beat
until smooth, light and fluffy |
| Cube |
Cut
in pieces about 1/2" on each side |
| Cut
In |
Combine
solid fat (doesn't that sound nasty?) into dry ingredients using
fork or pastry blender. Mixture will be crumbly. |
| Dice |
Cut
in small pieces less than 1/2" on each side
|
| Fold |
Gently
combine ingredients by sliding spatula vertically through center
of muxture, across bottom of bowl, up side and turning over
top. The motion used is vertical and horizontal, not round and
round. Used to incorporate whipped egg whites or cream without stirring
out the air. |
| Grate
|
Cut
into pieces using small holes on grater or shredder. |
| Julienne |
Cut
in strips the size of a matchstick. |
| Mince |
Cut
in very small pieces about 1/8" to 1/4" |
| Pare
or Peel |
Cut
or strip off outer covering |
| Shread |
Cut
in thin pieces using large holes on grater or shreader. |
| Simmer |
Cook
in liquid so bubbles form and collapse below the surface.
Do not boil.
|
