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To cook by dry heat in an oven.
To cook and/or brown food in a small amount of hot fat.
To bring to a temperature just below the boiling point.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
To cut narrow grooves or gashes partway through the outer surface of food.
To brown very quickly by intense heat.
To cut or tear in small, long, narrow pieces.
To put one or more dry ingredients through a sieve or sifter.