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FOLLOWING A RECIPE will be easy for you if you know the meanings
of all the terms used.
BEAT: To make a mixture smooth by lifting the mixture over and over
quickly with big beating strokes or to incorporate air through a
mixture.
BLEND: To mix two or more ingredients until they are well combined.
BREAD: To cover a food with fine bread or cracker crumbs before cooking.
BRUSH: To spread food with butter, margarine or egg - using a small brush.
COAT: To roll foods in flour, crumbs, sugar, crushed nuts, etc. , until all
sides are evenly covered.
CREAM: To press and beat the fat to soften it - or to rub together the sugar
and fat until the mixture is fluffy like whipped cream.
CUT IN: To cut the fat into the flour with two knives, or a pastry blender,
until it is distributed in small particles throughout the mixture.
DOT: To place small amounts of butter, nuts, etc. , over the surface of the
FOLD: To turn mixture over and over very slowly - turning spoon in hand
each time.
FRY: To cook in hot fat. Deep Fry - to cook in fat deep enough to cover
the food.
PAN-BROIL: To cook uncovered in a hot skillet without fat, pouring off fat as it
accumulates.
POACH: To cook in a hot liquid, below the boiling point, for a short time,
being careful that food holds shape.
PUREE: To work fruit or vegetables through a sieve or food mill until the
food is pulpy. Baby foods, soups and sauces are often pureed.
SIMMER: To cook in a liquid below the boiling point. Bubbles form slowly
and break below the surface.
SKEWER: A long pin of wood or metal on which food is placed and held in
shape while cooking.
STIR: To mix by using a circular motion - going around and around until
the ingredients are blended together.
STOCK: The liquid in which meat, poultry, fish, or vegetables have been
cooked. Meat stock is used for soup.
WHIP: To beat rapidly to introduce air bubbles into the food whipped.
Applied to cream, eggs, and gelatin dishes.
STUFFED: Remove centre portion and fill with meat, bread crumbs, another
vegetable or in combination of these foods.
SCALLOPED: Cut in thin slices and arranged in alternate layers of medium white
sauce.
BAKED CUSTARD: Insert a silver knife into the custard near the center.
Knife should come out clean.
BOILED CUSTARD: When mixture coats the spoon, the custard is ready to be poured
from the pan.
BAKED POTATO: Using a hot pad, press potato between the fingers. If it
feels soft, it is done.
GRIDDLE CAKES: They are ready to be turned when bubbles burst, and bottom of
pancakes are brown.
RICE: Pinch grain of rice between thumb and forefinger. When no hard core
remains, it is done.
SHORTENING - to give colour, Fats commonly used are butter, margarine, lard,
flavour, tenderness vegetable fats and vegetable oils.
LIQUIDS - to moisten. Milk and water are the two liquids most generally
used. Can also use juice.
EGGS - to help form frame work Eggs add colour, flavour, moistness and nutritive
value.
LEAVENERS
TYPES: a) Air - air is beaten into the egg whites. Air expands when heated. Used by
itself in a recipe (ex. Angel food cake) or in conjunction with another
leavener.
c) Yeast - when added to sugar and liquid forms carbon dioxide gas.