Unit 7
Unit 7
Unit 7
4. To cut into to very small pieces, smaller than chopped or diced pieces.
6. To heat a liquid to the point that bubbles break continuously on the surface.
7. To cook on a rack over hot coals or other direct heat source that simulates coals.
8. To coat with flour, then dip into beaten egg or milk, then coat with crumbs from crushed stale bread, cereal or
crackers.
9. To pull away, strip or cut off the outer covering of a fruit or vegetable.
10. To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly.