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COMPITO 4N MAGGIO - Coggle Diagram
COMPITO 4N MAGGIO
Food
Preparation
Tecniques
CUTTING
TECHNIQUES
CHOP
CARVE / SLICE
PEEL
GRATE
GRIND
MINCE
DICE
SHRED
SCRAPE
QUARTER
HALVE
MIXING
TECHNIQUES
BEAT
BLEND
COMBINE
DISSOLVE
RUB IN
STIR
WHIP
WHISK
ADDING
TECHNIQUES
POUR
FILL/STUFF
TOP
BRUSH
DRIZZLE
SPOON
SPREAD
COAT
SPRINKLE
DROP
MOVING
TECHNIQUES
knead
toss
stone
roll up
roll out
squeeze
scoop out
mash
core
rub
prick
SEPARATING
TECHNIQUES
BREAK
SHELL
DISCARD
DRAIN
DESEED
BONE
(FISH or MEAT)
SIEVE
STRAIN
SKIN