To pass dry and liquid ingredients through a closely meshed metal utensil so as to separate liquid from solid and fine from course To pass usually dry ingredients through a fine wire mesh so as to produce a uniform consistency Sift To use a sifter or sieve to remove lumps from dry ingredients, such as flour or sugar, and to lighten the mixture by incorporating air into it Simmer A method of cooking food in liquid that is kept at or just below the boiling point
A meshed or perforated device/utensil through which material may be separated by size
A device with meshes or perforations through which finer particles of' a mixture (as of ashes, flour, or sand) of various sizes are passed to separate them from coarser ones, through which the liquid is drained from liquid-containing material, or through which soft materials are forced for reduction to fine particles
In terminology of the Network Management Forum, an object that decides whether and where to forward a notification received from a managed object Superseded by the OMNIPoint 1 term "event forwarding discriminator" (EFD)
A mesh or perforated utensil, usually made of metal Food is pressed or passed through a sieve to remove lumps or strain liquid
A sieve is a tool used for separating solids from liquids or larger pieces of something from smaller pieces. It consists of a metal or plastic ring with a wire or plastic net underneath, which the liquid or smaller pieces pass through. Press the raspberries through a fine sieve to form a puree