Food Preparation and Cooking Terms (Part 5)
Jell - to congeal, often with the addition of gelatin.
Jigger - A liquid measure equal to 1 1/2 fluid ounces.
Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about 1/8" thick but can vary in length.
Knead - A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself.
Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into un...
Jigger - A liquid measure equal to 1 1/2 fluid ounces.
Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about 1/8" thick but can vary in length.
Knead - A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself.
Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into un...
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