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Colossal Cookbook
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ColossalCookbook.cdr
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cc
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chf15pls
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c.dat
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1990-05-18
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AU JUS: Served with the natural juices from roasting
BAKE: Cook uncovered in an oven.
BASTE: Moisten food while cooking to add flavor and prevent drying.
BEAT: Make a mixture smooth, using a spoon or mixer.
BLANCH: Cook in boiling water for a short time to loosen skin or for
freezing.
BLEND: Mix two or more ingredients, or to prepare food in blender.
BOIL: Cook food over high heat in liquid in which bubbles rise to
surface.
BONE: Remove the bones from.
BRAISE: Cook food over low heat in a small amount of liquid in covered
pan.
BREAD: Coat with bread crumbs, cracker crumbs, or other coating.
BROIL: Cook food by direct heat on a rack.
CHOP: Cut food into small pieces with knife, blender, or processor.
CUBE: Top cut food into small cubes about 1/2 inch. To cut surface
of meat in a checkered pattern for tenderness.
CUT IN: Mix solid fat in dry mixture by using two knives or pastry
blender.
DEEP FRY: Cook in hot fat deep enough for food to float.
DICE: Cut food into very small pieces. (1/4 inch)
DOT: Scatter bits, over food.
DRAW: Remove entrails from, and clean.
DREDGE: Cover with flour or other coating.
DRESS: Add a dressing or sauce to food.
FOLD IN: Combine ingredients by cutting down into the mixture, sliding
across the bottom of the container and up to the top.
FRY: Cook over high heat in fat.
GLAZE: Coat with mixture.
GRATE: Rub food against a grater to get fine particles.
GREASE: Rub surface of pan with fat to prevent sticking.
GRILL: Cook on a rack with direct heat.
KNEAD: Work a mixture with a pressing-folding motion.
MARINATE: Soak in a seasoned liquid.
MINCE: Cut into very small pieces.
PAN: Cook uncovered in a small amount of liquid.
PAN-BROIL:Cook uncovered over high heat while pouring off accumulated fat.
PAN-FRY: Cook over high heat in small amount of fat.
PARBOIL: Boil until partially cooked.
PEEL: Remove outer covering of food.
PIT: Remove the seed from a fruit.
ROAST: Cook uncovered in oven.
SCALD: Heat liquid just below the boiling point.
SCORE: Cut shallow slits in surface of food for tenderness.
SHRED: Cut food into thin pieces.
SHUCK: Remove meat of clams or oysters from the shell.
SIMMER: Cook over low heat in a liquid just below the boiling point.
SKIM: Remove fat or top layer from surface of food.
STEAM: Cook food on a rack in a covered pan over steam.
STEW: Cook food over low heat in a liquid.
STIR-FRY: Cook over sliced food quickly in skillet.
TOSS: Mix lightly using forks or spoons.
WHIP: Beat rapidly to mix air with the mixture.
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