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Cooking Terms

Fold: To gently incorporate one food or mixture into another. Usually, the lighter food or mixture is folded into the heavier food or mixture.

Dice: To cut food into small uniform square pieces.

Julienne: The process of cutting food into long thin uniform strips. The strips can be used for cooking purposes or garnishing.

Mince: To cut food into very fine pieces. Onions and garlic are often minced.

Plump: To soak foods in a warmed liquid allowing them to swell and soften by absorbing some of the liquid. Dried fruits and beans are often plumped.

Puree: The process of grinding or mashing food until it is completely smooth.

Whip: To incorporate air into a mixture by beating rapidly. Eggs and cream are often whipped.

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