Free Essay

Qwertyuiop

In: Film and Music

Submitted By benger
Words 1398
Pages 6
FOOD COOKING TERMS
Al dente – This Italian expression meaning “by the tooth” describes pasta cooked a shorter time so that it has just slight resistance when chewed. Fresh pasta is too soft already to be cooked al dente. The term also describes cooking vegetables until crisp by steaming, boiling, or stir-frying.
Bake – To cook in the oven. While roasting is often used as a synonym for baking, the terms are actually different. Roasting describes cooking food at a higher temperature to brown the surface of the food quickly.
Baste– To moisten food during cooking with pan drippings, sauce, or other liquid, often with the help of a baster. Basting prevents foods from drying out.
Blanch – To submerge foods in boiling water for just a few seconds, remove from the water, and refresh under cold water to stop the cooking process. Blanching is a gentle form of cooking used to loosen skins, firm flesh, and heighten color and flavor.
Boil – To heat water until bubbling vigorously and also to cook food in water that is bubbling vigorously. Most often, foods should be poached instead of boiled, because boiling tends to dry out and break down food too much. See definition below for poaching.
Braise – To cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food’s flavor in the surrounding liquid for the purpose of making a sauce or coating.
Broil – To cook close to a direct heat source, such as a gas flame or an electric coil. Broiling cooks food in just a couple minutes with a nice browned exterior (especially good for tender steaks).
Caramelize – To gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a small amount of fat.
Deep-fry – To cook completely submerged in hot oil. If done right, at the proper temperature, foods absorb little oil and are surprisingly light. The moisture in the food actually repels the oil, which heats the water within the food, and steams it from the inside out.
Deglaze – To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan after sautéing or roasting to release the full flavor of the meal. Usually deglazing is done with wine or stock to create a sauce.
Degrease – To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.
Etouffee – The French term à l’étouffée, meaning “to smother or suffocate,” refers to a method in which foods are cooked over low heat with a minimal amount of liquid in a tightly covered pan.
Flambé – To ignite a sauce or other liquid so that it flames. Liquors such as brandy are essential to flambé, since they ignite easily.
Grill – To cook above a heat source, such as traditional wood coals or charcoal, in the open air.
Panfry – Panfry and sauté both mean to cook quickly in a small amount of hot oil, butter, or other fat. Strictly speaking, panfrying means to cook larger pieces, like meat, in a hot pan, turning only once or twice. Sautéing means to toss foods over high heat.
Parboil – To cook partially in boiling water.
Poach – To cook in liquid held just below boiling so it just shimmers slightly on the surface. Puree – To grind, chop, or mash a cooked food into a thick paste, usually with the help of a blender or sieve.
Reduce or Reduction – The technique of cooking liquids down so that some of the water they contain evaporates. Reduction is used to concentrate the flavor of a broth or sauce and, at times, to help thicken the sauce by concentrating ingredients such as natural gelatin.
Roast – To cook in an uncovered pan in the oven to produce a well-browned exterior and a moister, cooked interior. During roasting, no liquid (such as water or wine) comes into contact with the food.
Roll – To coat lightly with a powdery substance; to dredge.

FOOD PREPARATION TERMS
Beat – To blend a mixture of food quickly with the goal of making it smooth and adding as much air as possible.
Bread – To coat the surface of a food with a flour or breadcrumb mixture before cooking or frying, usually to create a crunchy surface.
Chop – To divide into small pieces with a knife or other sharp tool.
Cream – To work shortening (the general term for any fat used to make a soft dough), sometimes with sugar, against the side of a bowl until smooth. When making baked goods, creaming forces tiny air bubbles into the mixture, resulting in a fluffy end product.
Cube – To cut food into smaller pieces, roughly the size of dice. This is somewhat ironic because dicing food produces smaller pieces.
Cure – To treat food by a variety of methods in order to preserve it over long periods of time from bacteria, mold, etc. Pickling soaks food in an acid-based brine (usually vinegar). Corning soaks food in a salt-based brine with other seasonings.
Dice – To cut into smaller pieces, roughly the size of 1/4 inch.
Dredge – To coat foods lightly with dry ingredients before cooking. The most common dredge is flour.
Drizzle – To pour a liquid over a food in a thin stream to create a thread-like coating.
Fine Dice – A cube-shaped cut 1/8 inch in size; brunoise.
Fold – To incorporate dry ingredients or batter into whipped eggs, usually an egg-white foam, without deflating the light and airy texture essential to the finished product. This is done with a rubber spatula by reaching reach down through the center of the egg foam to the bottom of the bowl and lifting up some of the batter on top of the foam. As you turn your wrist to deposit the batter on top of the eggs, you turn the bowl a few degrees, repeating the process until there are no traces of egg white left.
Glaze – To brush a food with sauce, icing, or other topping to create a shiny surface. Meat is often coated with sauce and browned in the oven for a couple minutes to create the glaze.
Grate – To shred food, such as cheese, into small pieces with the use of a grater.
Hull – To remove the outer covering from fruits, nuts or seeds.
Julienne – To cut food, usually vegetables, into thin stick-shaped pieces.
Marinate – To soak a food, usually meat, seafood, or vegetables, in a seasoned liquid mixture, the marinade, so that the food absorbs the flavors of mixture. Marinades also help to tenderize tough meat. Macerate is the term for soaking fruit in a similar manner.
Mash – To crush, beat or squeeze food into a soft state by using a fork or a masher.
Match Cut – A long thin cut, ¼ x ¼ x 3 inches; alumette.
Mince – To cut into very fine pieces using a knife, food grinder, blender or food processor.
Pare – To cut off the outside covering. Pare is applied to potatoes, apples, etc.
Peel – To strip of the outer covering. Peel is applied to oranges, grapefruit, etc.
Refresh – To rinse just-boiled vegetables under very cold water to stop their cooking.
Resting – To allow a roasted meat to sit for 20 to 30 minutes after removing from the oven before serving. Roasted meats should always be loosely covered with aluminum foil during resting to keep them warm, but allow the juices to distribute fully throughout the meat.
Score – To make shallow or deep cuts in a decorative pattern with the point or a knife. Food such as a whole fish is often scored so that it will cook evenly.
Shred – To cut into many, very fine strips or pieces.
Sift – To shake through a fine sieve, often to combine dry ingredients like flour and sugar.
Slice – To slice is to cut into even slices, usually across the grain.
Snip – To cut food into small uniform lengths using kitchen shears or a small pair of scissors.
Strain – To pour a liquid through a strainer, sieve, or cheesecloth to remove unwanted particles or to separate out solids.
Wedge – A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.

Similar Documents

Premium Essay

Qwertyuiop

...Background Lembaga Tabung Haji – TH (Pilgrims Fund Board) was established as a premiere economic-based Islamic financial institution inspired with a realization to help provide investment services and opportunities while managing pilgrimage activities for the Malaysian Muslim community. TH was meant to play a bigger social role, thus in addition to managing pilgrimage activities, it operates as an alternative institutional body providing investment opportunities for Islamic depositors to save and invest in accordance to Islamic principles. Depositors' money is invested in selected investment establishments spread across a diverse range of investment portfolios based strictly on Syariah principles to preserve the purity and integrity of profits derived which is free from "riba"elements and to avoid trading in prohibited ‘haram' products. The fund board was established in 1962 as a modest proposal to aid the Malayan rural economy and to enable the Muslims to perform 'Hajj', one of the tenets of their faith. Today TH is one of the greatest cooperative success stories in Malaysia. Its basic principles, structured by the Royal Professor Ungku Aziz who was then an economic lecturer and later became the Vice Chancellor of the University Malaya, remain unchanged, but the institution has developed beyond imagination. In the early days, Islamic community in Malaysia resorted to rather unsystematic and traditional methods when it comes to saving their money for the purpose of......

Words: 3694 - Pages: 15

Premium Essay

Qwertyuiop

...Social MediaBased on the findings of this survey, the two research questions highlighted earlier are answered. Most of the students are engage in the use of SNSs mainly for socializing activities rather than for academic purpose. However, most of the respondents do feel tha the SNSs have more positive impact on their academic performance. This is due to the fact that the SNSs can be used for various academic activities such as communicating with the faculty and university authority, communicating with lecturers and supervisors,making academic discussions with classmates and chatting with friends in respect to topics of educational interest. While the negative impacts of the the SNSs towards their academic performance are considerably low. Therefore, based on the positive preliminary findings of this study, the universities and other institutions of higher learning could take the advantage of the popularity andpositive impacts of the SNSs use to formally incorporate the use of SNSs in the teachingand learning processes. Government regulatory agencies which are responsible tomonitor internet activities such as the Malaysian Communication and MultimediaCommission (MCMC) in Malaysia and Ministry of Higher Education could also benefitfrom findings from this kind of study to outline or improve any existing guidelines oninternet usage in general or particularly focusing on SNSs use for students. Theseguidelines would not only be useful for students but also parents and guardians......

Words: 285 - Pages: 2

Free Essay

Manb

...QwERTYUIOP[] ASDFGHJKL;’ZXCVBNM,./......

Words: 391 - Pages: 2

Premium Essay

Lesson Plan

...QWERTYUIOP by Vivien Alcock Table of Contents Introduction About Short Stories The Writer Synopsis Elements Activities Beyond The Text Assessment Answer Key Glossary Panel of Writers [pic] SHORT STORY Welcome to the World of Literature and to Short Stories! We hope you will enjoy working with this guidebook, which has been specially designed to help you prepare your students enjoy the Literature Component of the KBSM English Language syllabus. A brief explanation of the short story genre has been provided together with suggested activities, teaching steps and worksheets/handouts. An answer key with suggested answers has been provided at the end of the guide to assist you. There is also an assessment section with contextual questions and ideas for authentic assessment and a glossary at the end of each story. We recommend that the activities in this guidebook be adapted for your students’ needs and be carried out creatively in order to develop students’ appreciation and critical analysis of the short stories. Be ready to listen to students’ views and opinions, and encourage them to work out the answers. It is our sincere hope that the activities and worksheets in this guidebook will act as a springboard for your own ideas and methods of exploring the individual stories. SHORT STORY What is a Short Story? Can you explain what makes a short story? Well, a short story is a short piece of fiction aiming......

Words: 6476 - Pages: 26

Premium Essay

The History of Ict

...The History of Information and Communication Technology Information and Communication Technology has been around for a long time. It has basically been around as long as people have been around. It has been around as there were always ways and needs of communicating through technology available at that point in time. ITC originates from simple beginnings such as the abacus. The abacus is said to have been originally invented 3,000 years before the birth of Christ. Revisions to its use and design continued for many years for example in 500 BC a bead and wire version was developed in Egypt. Early versions of the calculator were gradually replacing this primitive method of mathematics. In 1624 Wilhelm Schickard built the first four-function calculator-clock at the University of Heidelberg. Mechanical versions of the calculator were then developed, however calculators as we know them did not exist until 1780, when Benjamin Franklin discovered through experimentation electricity. The abacus is just one example of how ICT has developed throughout the years, below is a development timeline on how it has grown and improved in the most recent years. Development Timeline: 1939 Hewlett Packard was founded. Hewlett Packard was founded by David Packard and Bill Hewlett in a Palo Alto, California Garage. The first product was the HP 200A Audio Oscillator, which rapidly became a popular piece of test equipment for engineers. 1943 Project Whirlwind began. During......

Words: 809 - Pages: 4

Premium Essay

Email History

...Computation Center. So the MIT had many registered users and most of them used the CTSS service. Then they wanted to share information to each other in new ways. So they had this “common file” place in the disk. What they would do is they would create files that they named like TO TOM or to whoever… and put them in those common file place. Then the person who will receive the message could log into the CTSS and search for that file. 1971: Ray Tomlinson (he invented the email, not because someone asked him to. He just thought that it would be a really cool idea.) sends the first electronic mail. Not through internet, cuz it wasn’t invented it… it was through a network called the ARPANET (Advanced Research Projects Agency Network). It said “QWERTYUIOP.” He worked for a company called (forgot… BBM or something…) which was hired by the United States Defense Department to create the internet in 1968. 1976: Queen Elizabeth II becomes the first head of a state to send an email!! She was demonstrating networking technology and she sent the email from the Royal Signs and Radar Establishment (RSRE). 1983: MCI Mail is the first commercial email service (through a server), and it is introduced to the public!! It was a service that allowed people to sent electronic text-based messages to other people with MCI Mail. Later on it allowed people to send messages to users of other services like AT&T Mail. It had 1 million users btw 1988: Microsoft releases Microsoft Mail! Strangely......

Words: 592 - Pages: 3

Premium Essay

Mental Rotation Lab Report (Student)

...Mental Rotation: The Effect of Orientation towards the Reaction Time in Determining the Version of Letter UNIMKL- 012480 University of Nottingham Malaysia Campus Abstract This study is the replication of Cooper and Shepard’s (1973) study on mental rotation. This experiment is mainly designed to investigate a) the relationship between the angles of rotation of the alphabetical characters and the reaction time to determine whether the letter presented is normal or reversed position and b) whether the mean of the correlation coefficient is significantly greater than zero. A group of fifty- five first year undergraduate students who are studying Psychology course were recruited in the within- subjects experiment. In this experiment, the participants were showed the alphabetical characters (capital letter G and R) in both normal and reversed position in which oriented at different angles of rotation, the participants were required to determine whether the letter presented was in normal or reversed version as accurate and quickly as they can. The results obtains showed that the reaction time increases as the angle of rotation larger and the mean of the correlation coefficient was significantly greater than zero. Thus, this study suggesting that the orientation does affect the reaction time and correlate each other. Keywords: mental rotation, mental imagery, orientation, correlation coefficient, alphabetical characters, normal, reversed The Effect of Orientation towards......

Words: 2840 - Pages: 12

Premium Essay

Transcendence of the Postal System

...The Transcendence of the Postal System Park University CS 300 TABLE OF CONTENTS Table of Contents ……………………………………………………………………………… .2 Introduction………………………………………………………………………….. 3 The Postal System………………………………………………………………………….. 4 Email………………………………………………………………………….. 7 Challenge………………………………………………………………………….. 10 Conclusion………………………………………………………………………….. 11 Works Cited………………………………………………………………………….. 14 INTRODUCTION It was a very long day at work. As I pull into the driveway I realized no one was at home. I looked at my phone and noticed my wife left me an e-mail letting me know that she and the kids would be delayed. I open the door and Jack, my golden retriever, is nearly doing cartwheels his way of asking me to take him outside. I take him out to do his business as I head for the mailbox. Undoubtedly there will be the usual bills and solicitations. As I open the box there was only one item – a letter. I think to myself that no one writes letters anymore. As I look at the sender’s address, it was from my grandmother. I began to wonder, what would my grandmother think about email today? Today the norm is to communicate via electronic mail or as it is more commonly known – email. There are several other forms of electronic communication but none have changed the game as much as has email. Email is the precursor to all our technological communication modalities such as texting and instant messaging. This mode of......

Words: 3597 - Pages: 15

Premium Essay

Marketing

...100 Great Marketing Ideas from leading companies around the world Jim Blythe 100 GREAT MARKETING IDEAS FROM LEADING COMPANIES AROUND THE WORLD Jim Blythe Copyright © 2009 Jim Blythe First published in 2009 by Marshall Cavendish Editions An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196 Other Marshall Cavendish offices: Marshall Cavendish Ltd. 5th Floor, 32–38 Saffron Hill, London RC1N 8FH, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited The right of Jim Blythe to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the publisher. The author and publisher have used their best efforts in preparing this book and disclaim liability arising...

Words: 42218 - Pages: 169

Premium Essay

Marketing

...100 Great Marketing Ideas from leading companies around the world Jim Blythe 100 GREAT MARKETING IDEAS FROM LEADING COMPANIES AROUND THE WORLD Jim Blythe Copyright © 2009 Jim Blythe First published in 2009 by Marshall Cavendish Editions An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196 Other Marshall Cavendish offices: Marshall Cavendish Ltd. 5th Floor, 32–38 Saffron Hill, London RC1N 8FH, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited The right of Jim Blythe to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the publisher. The author and publisher have used their best efforts in preparing this book and disclaim liability arising directly and indirectly......

Words: 42218 - Pages: 169

Premium Essay

Great Marketing Ideas (100 Great Ideas) (2010)

...100 Great Marketing Ideas from leading companies around the world Jim Blythe 100 GREAT MARKETING IDEAS FROM LEADING COMPANIES AROUND THE WORLD Jim Blythe Copyright © 2009 Jim Blythe First published in 2009 by Marshall Cavendish Editions An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196 Other Marshall Cavendish offices: Marshall Cavendish Ltd. 5th Floor, 32–38 Saffron Hill, London RC1N 8FH, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a trademark of Times Publishing Limited The right of Jim Blythe to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the publisher. The author and publisher have used their best efforts in preparing this book and disclaim liability arising directly and indirectly......

Words: 42218 - Pages: 169

Free Essay

Rethinking the Networked Economy: the True Forces Driving the Digital Marketplace

...Rethinking the Networked Economy: The True Forces Driving the Digital Marketplace. By Stan Liebowitz Professor of Economics University of Texas at Dallas 2/3/2002 Chapter 1 Introduction .............................................................................................. 1 A. What you will find in later chapters............................................................ 3 Chapter 2: Basic Economics of the Internet.............................................................. 9 A. How the Internet creates value.................................................................... 9 B. Special Economics of the Internet, or maybe not so special..................... 13 i. Network effects......................................................................................... 13 ii. Economies of Scale................................................................................... 15 iii. Winner take all.......................................................................................... 17 C. How the Internet Alters the likelihood of Winner-take-all....................... 20 Chapter 3: Racing to be first: Faddish and Foolish ................................................. 25 A. From Winner-take-all to First-Mover-Wins ............................................. 26 B. The Concept of Lock-In............................................................................ 32 i. Strong Lock-In ...................................................................

Words: 71038 - Pages: 285