Food Preparation and CookingTerms (Part 8)
Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.
Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Roast - To cook food in an open pan in the oven, with no added liquid.
Rolling Boil - A very fast boil that doesn't slow when stirred.
Sauté - To cook quickly in a pan on top of the stove until the food is browned.
Score - To cut shallow slashe...
Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Roast - To cook food in an open pan in the oven, with no added liquid.
Rolling Boil - A very fast boil that doesn't slow when stirred.
Sauté - To cook quickly in a pan on top of the stove until the food is browned.
Score - To cut shallow slashe...
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