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Culinary Skills

Published on Mar 16, 2016

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1.

CARAMELIZE

  • when carbohydrates like sugar are heated causing them to turn brown.
  • often we caramelize onions.
2.

GRATE

  • reduce to small shreds by rubbing it on a grater.
  • cheese, garlic, carrits, etc.
3.

REDUCE (LIQUID)

  • boiling liquid down until it has less volume and is thicker.
  • liquids, soups, sauces
4.

WHIP

  • process of beating an ingredient vigorously to incorporate air
  • often whip cream

Alexus VanHoosen