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Part 2 The Management of Food
12-3 (Continued)
quarter. To cut into four equal pieces.
reconstitute. To return to a previous state by adding
water.
reduce. To decrease the quantity of a liquid and
intensify the fl avor by boiling.
refresh. To quickly plunge blanched vegetables in
cold water to stop the cooking process.
roast. To cook uncovered in the oven with dry heat.
roll. To shape into a round mass; to wrap a fl at,
fl exible piece of food around on itself; to fl atten dough
to an even thickness with a rolling pin.
rotate. To turn food in a microwave oven one-quarter
to one-half turn at one or more intervals in the cooking
period to allow microwaves to hit it in a more even pattern.
sauté. To cook food in a small amount of hot fat.
scald. To heat liquid to just below the boiling point; to
dip food into boiling water or pour boiling water over
the food.
scallop. To cover with sauce and bake.
score. To make small, shallow cuts on the surface of
a food.
sear. To brown the surface of a food very quickly with
high heat.
season. To add herbs, spices, or other ingredients to
a food to increase the fl avor of the food; to prepare a
cooking utensil, such as a cast iron skillet, for cooking.
section. To separate into parts.
separate. To remove one part from another, as the
yolk from the white of an egg.
shape. To form.
shell. To remove from an outer covering.
shield. To use small pieces of aluminum foil to
cover areas of a food that might become overcooked
in an oven.
shred. To cut or break into thin pieces.
sift. To put through a sieve to reduce to fi ner
particles.
simmer. To cook in liquid that is barely at the boiling
point.
skim. To remove a substance from the surface of a liquid.
slice. To cut into thin, fl at pieces.
sliver. To cut into long, slender pieces.
snip. To cut into small bits with kitchen shears.
sprinkle. To scatter drops of liquid or particles of
powder over the surface of a food.
steam. To cook with vapor produced by a boiling liquid.
steep. To soak in a hot liquid.
sterilize. To make free from microorganisms.
stew. To cook one food or several foods together in a
seasoned liquid for a long period.
stir. To mix with a circular motion.
stir-fry. To cook foods quickly in a small amount of
fat over high heat while stirring constantly.
strain. To separate solid from liquid materials.
thicken. To make a liquid more dense by adding an
agent like fl our, cornstarch, or egg yolks.
toast. To make the surface of a food brown by
applying heat.
toss. To mix lightly.
truss. To prepare fowl for cooking by binding the
wings and legs.
unmold. To remove from a form.
vent. To leave an opening through which steam can
escape in the covering of a food to be cooked in a
microwave oven.
whip. To beat quickly and steadily by hand with a
whisk or rotary beater.
Glossary of Food Preparation Terms (Continued)
Quarter
Slice