2. • Acidify – to add lemon, calamansi, vinegar
• Bard – to cover meat , poultry and game
with thin strips of pork fat or bacon before
roasting or baking
• Baste – to pour or spoon liquid over food
as it cooks to moisten and flavor.
• Batter – something that is beaten
(pancakes)
3. • Beat – to make mixture smooth or to
introduce air by using a brisk, regular
motion that lifts the mixture over and over.
• Blend – to mix 2 or more ingredients
thoroughly
• Bone – to remove the bones from fish
chicken, poultry or game
• Bread – to roll or coat with bread crumbs
before cooking
4. • Clarify – to clear a stock or broth by
adding slightly beaten egg white. The
stock is then cooled and strained before
using.
• Cream - to work one or more foods with a
heavy spoon until the mixture Is soft and
creamy
• Cut in – to combine fat and dry ingredients
with 2 knives or pastry blender when
making pastry
5. • Disjoint – to cut poultry into serving pieces by
dividing at the joint
• Dot – to scatter small bits (such as butter)
over the surface of the food
• Dredge – to sprinkle or coat with flour
• Flake – to break into pieces with a fork
• Fold-in – to blend in new ingredients little by
little, turning mixture very gently with spatula
and continued until evenly blended.
• Frizzle – to cook in a small amount of fat
until the edge curls
6. • Garnish – to decorate with small portions of
colorful foods
• Glaze – a thin coating (usually caramel)
brush over sweets, cooked ham
• Grate – to rubs foods against grater
• Grease – to run lightly with butter, margarine
or fat
• Grind – to reduce particles by cutting or
brushing
• Knead – to work with dough with hands to
desired elasticity or consistency
• Lard – to insert strips of fat
