Preparation skills

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Preparation skills

  1. 1. Preparation Skills
  2. 2. Cutting Terms and Techniques Pare: to cut away the skin (fruits or vegetable) Chop: to cut food into small pieces Mince: to chop food until the pieces are as small as possible
  3. 3. Cutting Terms and Techniques Puree: to mash food until smooth Slice: cut food into thin, flat pieces Cube: cut into ½ inch pieces
  4. 4.  Dice: cut into ¼ inch pieces Grate: to rub food against holes of a grater to make very small pieces
  5. 5. Mixing Terms and Techniques Stir: a slow mixing technique done in a circular motion Blend: thoroughly combine two or more ingredients until the mixture has a uniform appearance
  6. 6. Mixing Terms and Techniques Whip: rapid beating that incorporates so much air that it increases the volume of the product Cream: to beat shortening or another fat with sugar until the mixture is light and fluffy
  7. 7. Mixing Terms and Techniques Fold: use a spoon or rubber scraper to gently add an air filled ingredient to the mixture Toss: tumble the ingredients lightly together Cut in: mix a solid fat with dry ingredients- use a cutting motion

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