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Cooking Terms 8


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