Menu and Recipe Manu.. - The Early Childhood Commission

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Appendices
Hold:
To keep a prepared dish under appropriate conditions and temperature before and during service.
Julienne:
Food cut into small stick shape pieces.
Knead:
To work dough with a pressing motion accompanied by folding and stretching.
Marinade:
Marinate:
Mix:
Mixture of oil, acid, and seasonings used to flavor and tenderize meats and vegetables.
To steep a food in a marinade long enough to modify its flavor
To combine two or more ingredients by stirring.
Peel:
To strip off the outside covering.
Reconstitute: To restore concentrated foods to their normal state, usually by adding water as in fruit juice and milk.
Rehydrate:
To cook or soak dehydrated foods.
Sauté:
Simmer:
Sliver:
To cook in a small amount of fat
To cook in a liquid in which bubbles form slowly and break just below the surface.
To cut into long, slender pieces.
Menu and Recipe Manual for Early Childhood Institutions