Food Preparation and Cooking Terms (Part 9)

Thicken - To make liquid more thick by reducing or adding a roux, starch or eggs.

Thin - To dilute a mixture by adding more liquid.

Truss - To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat.

Whip - To beat ingredients with a whisk or other utensil, which incorporates air into a mixture and changes the text...