USE FULL AND HELP FULL GUIDELINE FOR RECIPE READER : 3
* KNEAD : TO WORK A DOUGH LIGHTLY BY BRINGING THE OUTSIDE OF THE DOUGH INTO THE CENTER, USING THE KNUCKLES (FINGER JOINT) OF THE HANDS.
* MARINATE : BLEND OF WINE, OIL, VINEGAR, HERBS OR SPICES, USED TO TENDERIZE, FLAVOR AND PRESERVE MEAT, POULTRY OR FISH AND PANEER, VEGETABLES.
* PUREE : A SMOOTH MIXTURE OBTAINED BY RUBBING COOKED FRUIT, VEGETABLES ETC.THROUGH A SIEVE OR PUTTING IN A
BLENDER.
* SATUE : TO FRY FOOD IN SMALL AMOUNT OF BUTTER -FAT, OIL UNTIL EVENLY BROWNED.
*SIFT : TO PUT DRY INGREDIENTS THROUGH A FINE SIEVE.
* TOASTING : FOR TOASTING BREADS AND SANDWICHES.
* WHIP : TO BEAT LIQUID WITH A FORK UNTIL IT FROTHS.
* WHISK : LOOPED WIRE UTENSIL USED TO BEAT AIR INTO BATTER, EGGS OR CREAM ETC.
* KNEAD : TO WORK A DOUGH LIGHTLY BY BRINGING THE OUTSIDE OF THE DOUGH INTO THE CENTER, USING THE KNUCKLES (FINGER JOINT) OF THE HANDS.
* MARINATE : BLEND OF WINE, OIL, VINEGAR, HERBS OR SPICES, USED TO TENDERIZE, FLAVOR AND PRESERVE MEAT, POULTRY OR FISH AND PANEER, VEGETABLES.* PUREE : A SMOOTH MIXTURE OBTAINED BY RUBBING COOKED FRUIT, VEGETABLES ETC.THROUGH A SIEVE OR PUTTING IN A
BLENDER.
* SATUE : TO FRY FOOD IN SMALL AMOUNT OF BUTTER -FAT, OIL UNTIL EVENLY BROWNED.
*SIFT : TO PUT DRY INGREDIENTS THROUGH A FINE SIEVE.
* TOASTING : FOR TOASTING BREADS AND SANDWICHES.
* WHIP : TO BEAT LIQUID WITH A FORK UNTIL IT FROTHS.
* WHISK : LOOPED WIRE UTENSIL USED TO BEAT AIR INTO BATTER, EGGS OR CREAM ETC.
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