10.3.1

Distinguish the differences among a variety of food preparation techniques (bake, barbeque, baste, beat, blend, braise, bread, broil, brown, candy, coat, core, cream, cut in, deep fry, dice, dredge, dress, flour, fold, fry, glaze, grate, grease, knead, marinade, pan broil, par boil, poach, puree, reconstitute, reduce, roast, sauté, scald, score, sift, simmer, skim, steam, steep, stew, stir fry, strain, toast, truss, whip)