The Vegetarian Chef by Crowther Susan

Author:Crowther, Susan
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

DICE: Cut food into small square-shaped pieces.

DILUTE: Reduce the intensity of a flavor by adding liquid.

FLOUR: Coat food with flour.

FOLD: Combine a whipped ingredient into denser ingredients by gently stirring upward in order to lighten texture and color.

FONDUE: Means “melted” and is a pot of sauce used for dipping chunks of food.

FRY: Cook in fat with direct heat. The amount of fat determines the method of frying:

SAUTÉ—fry with a little fat.

PAN-FRYING—fry with a generous amount of fat.

DEEP-FRYING—fry by immersing the food into fat.

GARNISH: Accessorize a dish. It’s the jewelry of food. Use fresh colorful herbs and sliced raw vegetables to make a dish look unified and visually appealing.

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