CONTENT

COOKING DICTIONARY

LIGHTSIDE

WEIGHTS ROASTING TIMES

PROTECT YOUR COMPUTER

COOKING ” DICTIONARY”

Au gratin>>>Food creamed, covered with bread or cracker crumbs

and cheese or butter and browned in an oven.

Bake>>>to cook by arid heat as in an oven.

Baste>>>to moisten roasting meat or fowl with melted fat, milk,

water to prevent burning.

Beat>>> to mix with a brisk rotary motion.

Boil>>> to cook liquid at a temperature above the boiling mark.

Blend>>> to cook by searing and browning in fat, and then

simmering in a covered dish with little moisture.

Broil>>> to cook by direct heat beneath flame a flame or hot coals.

Brush>>>to disseminate with a thin coat of butter, eggs, etc., with a

brush, paper or cloth.

Caramelize>>>to heat sugar in a skillet until it melts and turns

brown; to feed containingsugar until brown and they have a caramel flavour.

Chop>>> to cut into little pieces.

Consommé’s>>>a highly seasoned clear soup made from meat and vegetables.

Condiments>>>Food seasonings, such as salt, pepper,

vinegar, apices and herbs.

Coat>>> to dip feed into flour, bread or cracker crumbs, then

into beaten egg and into crumbs.

Cream>>> to mix one or more foods together until soft and fluffy.

Croquette>>>a combining of antecedently cooked meat, fish, fowl,

rice, etc., seasoned and kept together with eggs or a thick sauce, shaped, then dipped in egg and crumbs and fried.

Cube>>> to cut into little squares.

Cut>>> to discerned foods with a knife or scissors.

Cut in >>>to mix shortening and arid ingredients, with cutting

motion of knives or pastry blender.

Dice>>> to cut into little cubes, but not so little that the feed

loses it is identity.

Dot>>> to put little pieces of butter, cheese, etc., on the top

of food.

Drain>>> to pour off the liquid, as from meat or vegetables.

Drippings>>>fat from roasted meat or bacon.

Fat>>>lard, butter, shortening, likewise oils.

Fillet>>a boneless piece of meat or fish.

Flake>>>to distinguished into little pieces.

Fold in>>>to blend two ingredients together applied in adding beaten

egg whites or whipped cream mixture.

Fricassee>>>a stew meat, poultry, etc., and serve with gravy or

sauce.

Fritter>>>a little amount of batter, containing fruit, vegetables,

and fried in deep fat.

Fry>>>To cook in hot fat. To pan fry, a little amount of fat is used. For deep-fat frying, use

enough fat to cover the food.

Fryings>>>The fat from fried meat.

Garnish>>>To adorn feed with parsley, lemon, etc., to add to the attractiveness of it is appearance.

Giblets>>>The heart, liver and gizzard of poultry.

Glaze>>>To coat with crystallized sugar.

Grate>>>To rub into little atoms by means of a grater.

Grease>>>Any kind of fat with a buttery consistency; to coat a pan or dish with soft shortening to prevent ingredients from sticking to dish.

Icing>>>See frosting.

Knead>>>To work dough with a pressing motion of the hands, stretching, then folding over itself.

Lard>>>To enrich by the insertion of strips of pork or bacon before roasting.

Liquor>>>The liquid in which meat or other feed has been boiled, or the natural liquid of oysters.

Melt>>>To alter to a liquid by heating.

Meringue>>>An icing made of beaten white of egg and sugar.

Mince>>>To cut or chop into very little pieces.

Mix>>>To blend by beating or stirring.

Panbroil>>>To cook, with very little fat, in a hot frying pan or skillet.

Parbroil>>>To cook partially by boiling.

Pare>>>To cut away the outside covering on fruits or vegetables, such as potatoes or apples.

Peel>>>To strip or tear off the skin or rind of a fruit or vegetable, as an onion or orange.

Poach>>>To cook an egg by dropping it into boiling water and continuing the cooking routine with water under boiling point until the white is set.

Render>>>To purify or discerned fat from connective tissue by heating tardily until fat melts and may be poured off.

Roll>>>To flatten dough with a rolling pin.

Roast>>>To cook by arid heat, normally in an oven.

Sauté>>>To fry speedily and lightly in a pan containing little grease.

Scald>>>To fetch a liquid, such as milk, just under the boiling point, at which bubbles appear around the sides of the pan.

Score>>>To mark light lines or notches on a surface.

Sear>>>To brown the surface of meat quickly, commonly in a hot oven or pan.

Shred>>>To cut or tear into thin strips.

Shortening>>>Butter, lard, etc.; any fat suitable for baking.

Sift>>>To put arid ingredients through a sifter or sieve.

Simmer>>>To cook in water just beneath the boiling point.

Skewer>>>A long pin of wood or metal, used to firmly attach meat, fowl, etc.

Sliver>>>To cut or shred into lengths.

Soak>>>To steep in liquid for a time.

Soufflé>>>A baked dish of eggs, milk, cheese, made fluffy with beaten egg whites.

Steam>>>To cook with the heat of boiling water, normally by means of a double boiler or steamer.

Steep>>>To cover with boiling water and grant to stand, as in making tea.

Sterilize>>>To ruin germs or bacteria by means of heat.

Stew>>>To cook tardily in liquid kept just under the boiling point.

Stir>>>To blend ingredients with a circular or rotary motion.

Stock>>>Liquid in which meat or vegetables have been cooked.

Toast>>>To brown by direct heat or in an oven.

Truss>>>To bind or firmly attach a fowl or other meat with skewers or string to retain it is shape.

Whip>>>To beat speedily so as to incorporate air and increase volume,

as in whipping cream and egg whites.

LIGHTSIDE

A young man on his introductory day on the occupation as a waiter in a truck

stop café, has a big trucker sit down at the counter and order,

” I will have 3 flat tires and a couple of headlights”.

Bewildered he goes to the kitchen and tells the cook, “I don’t

know what to do, this guy’s in the defective place, look at what he ordered!”

The cook replies, ” he wants3 pancakes and 2 eggs sunny side up”.

The waiter takes a bowl of beans to the trucker. He looks at it

and growls, “What’s this? I didn’t order this!”

The waiter tells him, “The cook says that while you’re waiting

for your elements you might as well gas up!’

Weights Roasting Times

Ready To Cook Weight Roasting Time

8 – 10 lbs 2 ¼ – 2 ½ hours

10 – 12 lbs 2 ½ – 3 hours

14 – 16 lbs 3 – 3 ¼ hours

18 – 20 lbs 3 ¼ – 3 ½ hours

22 – 24 lbs 3 ½ – 3 ¾ hours

Is your computer decelerating down? If it has, probabilities are your computer

has been infected with spy ware. Spy ware monitor’s your online

activity and collects your info without your knowledge.

If your computer is hooked up to a telephone it may hi-jack your

modem and make long distance phone calls without your permission

and for which you could be required to pay.

If you have a cable connection it may hi-jack your explorer and

use it to send out spam mail. Protect your computer with a

Firewall, Anti-Virus, Anti- Spy ware software.

Further, protect yourself from Identity theft. Never give out

your personal selective information over the Internet or phone. If you

think it could be legitimate, take the data and tell

them you will call them back. Don’t use the number they gave

you, call the company back on a publicly listed number or if

it is online, don’t click on the URL, but type it in yourself.

Cooking Light 1year

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