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A. GENERAL INFORMATION No. 2 (1)
DEFINITION OF TERMS USED IN FOOD PREPARATION
| Bake | To cook by dry heat in an oven, either covered or uncovered. |
| Barbecue | To roast or cook slowly, basting with a highly seasoned sauce. |
| Baste | To moisten food with liquid or melted fat during cooking to prevent drying of the surface and to add flavor. |
| Batch Preparation | A predetermined quantity or number of servings of food that is to be prepared at selected time intervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers. |
| Beat | To make a mixture smooth by using a fast regular circular and lifting motion which incorporates air into a product. |
| Blanch | To partially cook in deep fat, boiling water or steam. |
| Blend | To mix two or more ingredients thoroughly. |
| Boil | To cook in liquid at boiling point (212° F.) in which bubbles rise and break at the surface. |
| Braise | To brown in small amount of fat, then to cook slowly in small amount of liquid below the boiling point in a covered utensil. |
| Bread | To cover with crumbs or other suitable dry coating ingredient; or to dredge in a mixture of flour seasonings, and/or condiments, dip in a mixture of milk and slightly beaten eggs and then dredge in crumbs. |
| Broil | To cook by direct exposure to heat. |
| Brown | To produce a brown color on the surface of food by subjecting it to heat. |
