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Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats.

They are very helpful in differentiating one college from another and in assessing the appropriate ?match.? Never underestimate ?gut feeling? and campus personality. Campus visits can be expensive and time-consuming, however. Websites and virtual tours are helpful, but when it comes down to the end, when the choices have been narrowed and the enrol

The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing. Each method is used for many types of foods, so you will be applying one or more of them every time you cook.

Colleges offer only undergraduate degrees while universities offer graduate degrees as well, but the terms are often used interchangeably.

Accounting or accountancy is the measurement, processing, and communication of financial information about economic entities such as businesses and corporations.