What is meant by the term pare in cooking?

The term "pare" in cooking specifically refers to the action of cutting away the outer covering or skin of fruits and vegetables. This technique is commonly used when preparing produce for cooking or eating raw, as removing the skin can enhance the overall texture and flavor of the dish or make the food more visually appealing. For example, paring apples before making a pie improves the dish's taste and texture, as the skin can be tough or bitter.

In contrast, blending ingredients together pertains to integrating flavors or components thoroughly, which is different from paring. Cooking food in a specific manner generally refers to techniques such as boiling, frying, or baking, while coating food with seasoning involves applying spices or marinades to enhance flavor—neither of which aligns with the concept of removing skin. Thus, the definition of "pare" distinctly relates to the practice of peeling or trimming, making the correct answer clearly focused on that aspect.