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Published on Nov 18, 2015

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MORE DECKS TO EXPLORE

PRESENTATION OUTLINE

1.

ROASTING

TO COOK MEAT OR POULTRY BY DRY HEAT, USUALLY IN AN OVEN
2.

BASTE

TO MOISTEN FOOD WHILE IT'S COOKING TO ADD FLAVOUR
3.

SAUTÉ

TO COOK IN SMALL AMOUNT OF HOT FAT IN A SKILLET
4.

BOIL

TO COOK IN LIQUID AT BOILING TEMPERATURE
5.

WHIP

TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME
6.

SIMMER

TO COOK IN LIQUID JUST BELOW
7.

DICE

DIMENSIONS: 1/4INCHES
8.

STEAM

9.

CHOP

DIMENSIONS: 1/2INCHES
10.

BAKE

11.

SLICE

12.

BRASE

13.

MINCE

DIMENSIONS: 1/8INCHES
14.

BROIL

Aras Stungys