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Tuck your fingers towards your palm on the hand that is holding the food. Lead down with the suggestion. Angle the idea of the knife toward the cutting board. Slice. Cut through the food with a slicing or sawing movement. Do not simply push down. Produce a flat surface area. When dealing with round foods like onions or potatoes, cut them in half first.

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Cooking Terms Dishes are much easier to follow when you understand these common cooking terms. Bake Boil Broil Brown Chop Dice Grill Knead Mince Mix Poach Roast Saut (pan fry) Simmer Slice Steam Whisk To prepare food in an oven with dry heat. To cook food quickly in heated liquid. The liquid moves rapidly, and large bubbles keep breaking the surface area.

To cook food straight under the heat source of a gas or electrical oven. Typically used for fish and tender cuts of meat. To prepare quickly over high heat, generally on top of the stove, so the surface of the food turns brown and the within stays wet. To cut into pieces, which can differ in size.

To prepare food straight on the heat source of a gas, charcoal, or wood grill. Often used for fish, tender cuts of meat, and veggies. To mix and work the components that comprise dough into smooth, flexible type. Can be made with hands or a sturdy mixer. To cut food into even smaller sized pieces than diced.

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To prepare food gently in big amounts of heated liquid. The liquid relocations somewhat, but no bubbles break the surface. Frequently used for eggs, fish, and fruit. To cook by dry heat, generally in an oven. To cook food in a percentage of fat or oil on top of a stove.

To cook food gradually in heated liquid. Small bubbles ought to break the surface. Frequently utilized for meats and stews that gain from sluggish cooking. To cut into large, thin pieces. To cook food quickly in a covered pot by the damp heat made from a little amount of heated liquid.