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Cooking Terms 2


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Boil
To heat a liquid until bubbles break continually on the surface.
Broil
To cook on a grill under strong, direct heat.
Caramelize
To heat sugar in order to turn it brown and give it a special taste.
Chop
To cut solids into pieces with a sharp knife or other chopping device.
Clarify
To separate and remove solids from a liquid, thus making it clear.
Cream
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Cure
To preserve meats by drying and salting and/or smoking.
Deglaze
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted.