What You Need To Know In...... Part 1

Make it simple by learning a few basics.
Like how to dredge meat or smash a garlic clove.
Here are techniques that will help you beome a better cook or baker...

Al Dente- Literally to the tooth, though it refers to cooking pasta or other food just unit it still gives some resistance when bitten into, but is not soft.

Beat - To make mixture smooth by briskly whipping or stirring with a spoon, fork, wire whisk, rotary beater or electric mixer.

Bias-Slice - To slice food, such as carrots, diagonally for a more attractive appearance.

Dredge - To coat food, either before or after cooking, with a dry ingredient, such as flour, cornmeal or sugar.

Drizzle - To randomly pour a liquid, such as powdered sugar icing, in a thin stream.

Finish - To add butter or cream at the end of cooking to give a dish added shine and richness.

Garnish - To add visual appeal to a finished dish.

Ice Bath - A bowl of ice and water used to cool foods quickly.

Shingle - To arrange food in a slightly overlapping pattern.

Sweat - To cook vegetables in a small amount of fat over low heat until they become tender and translucent, but not brown.