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Cooking Terms Fold: To gently incorporate one food or mixture into another. Usually, the lighter food or mixture is folded into the heavier food or mixture. Dice: To cut food into small uniform square pieces. Julienne: The process of cutting food into long thin uniform strips. The strips can be used for cooking purposes or garnishing. Mince: To cut food into very fine pieces. Onions and garlic are often minced. Plump: To soak foods in a warmed liquid allowing them to swell and soften by absorbing some of the liquid. Dried fruits and beans are often plumped. Puree: The process of grinding or mashing food until it is completely smooth. Whip: To incorporate air into a mixture by beating rapidly. Eggs and cream are often whipped.
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