This page has been validated.
A. GENERAL INFORMATION No. 2 (2)
| Glaze | A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup, icing, etc. |
| Gluten | A tough elastic protein that gives dough its strength and ability to retain gas. |
| Grate | To rub food on a grater and thus break it into tiny pieces. |
| Grill | To cook, uncovered, on a griddle, removing grease as it accumulates. No liquid is added. |
| Knead | To work dough by folding and pressing firmly with palms of hands, turning between foldings. |
| Marinade | A preparation containing spices, condiments, vegetables, and aromatic herbs, and a liquid (acid or oil or combination of these) in which a food is placed for a period of time to enhance its flavor or to increase its tenderness. |
| Marinate | To allow to stand in a marinade to add flavor or tenderness. |
| Mince | To cut or chop into very small pieces. |
| Panbroil | To cook uncovered in a hot frying pan, pouring off fat as it accumulates. |
| Pare | To cut away outer covering. |
| Peel | To remove the outer layer of skin of a vegetable or fruit, etc. |
