Terms Used In Recipes #1 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
No ingredients listed,
Directions:
BAKE - To cook covered or uncovered in an oven, or oven type
appliance. For meats baked uncovered, its called roasting.
BASTE - To moisten foods during cooking with pan drippings or special
sauce to add flavor and prevent drying.
BEAT - To make mixture smooth by adding air with a brisk whipping or
stirring motion using spoon or electric mixer.
BLEND - To thoroughly mix two or more ingredients until smooth and
uniform.
BOIL - To cook in liquid at boiling temperature (212 degrees at sea
level) where bubbles rise to the surface and break. For a full
rolling boil, bubbles form rapidly throughout the mixture, and the
boiling process wont stop when stirred.
BRAISE - To cook slowly with a small amount of liquid in tightly
covered pan on top of range or in oven.
BROIL - To cook by direct heat, usually in broiler or over hot coals.
CANDIED - To cook in sugar or syrup when applied to sweet potates and
carrots. For fruit or fruit peel, to cook in heavy syrup till
transparent and well coated.
CHILL - To place in refrigerator to reduce temperature.
CHOP - To cut in pieces about the size of peas with knife, chopper, or
blender.
COOL - To remove from heat and let stand at room temperature.
CREAM - To beat with spoon or electric mixer till mixture is soft and
smooth. When applied to blending shortening and sugr, mixture is
beaten till light and fluffy.
CUT IN - To mix shortening with dry ingredients using pastry blender
or knives.
DICE - to cut food in small cubes of uniform size and shape.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-28-95
Source from luhu.jp
appliance. For meats baked uncovered, its called roasting.
BASTE - To moisten foods during cooking with pan drippings or special
sauce to add flavor and prevent drying.
BEAT - To make mixture smooth by adding air with a brisk whipping or
stirring motion using spoon or electric mixer.
BLEND - To thoroughly mix two or more ingredients until smooth and
uniform.
BOIL - To cook in liquid at boiling temperature (212 degrees at sea
level) where bubbles rise to the surface and break. For a full
rolling boil, bubbles form rapidly throughout the mixture, and the
boiling process wont stop when stirred.
BRAISE - To cook slowly with a small amount of liquid in tightly
covered pan on top of range or in oven.
BROIL - To cook by direct heat, usually in broiler or over hot coals.
CANDIED - To cook in sugar or syrup when applied to sweet potates and
carrots. For fruit or fruit peel, to cook in heavy syrup till
transparent and well coated.
CHILL - To place in refrigerator to reduce temperature.
CHOP - To cut in pieces about the size of peas with knife, chopper, or
blender.
COOL - To remove from heat and let stand at room temperature.
CREAM - To beat with spoon or electric mixer till mixture is soft and
smooth. When applied to blending shortening and sugr, mixture is
beaten till light and fluffy.
CUT IN - To mix shortening with dry ingredients using pastry blender
or knives.
DICE - to cut food in small cubes of uniform size and shape.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-28-95
Source from luhu.jp
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