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Cookery Class >>> Glossaries |  |
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Score To mark shallow or deeper cuts into meat (often diaganol) with a pointed knife. Fish is often scored so that it cooks evenly. This technique is good for marinating because it allows better absorption of the sauces and seasonings. |
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All listings under 'S' in A-Z OF COOKERY TERMS |  |
- Stir- fry
- Sauté
- Sear
- Scald
- Score
- Simmer
- Sift
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