home *** CD-ROM | disk | FTP | other *** search
/ Colossal Cookbook / ColossalCookbook.cdr / text / beef1 / g17.ans (.png) < prev    next >
ANSI Art File  |  1992-01-29  |  2KB  |  640x352  |  4-bit (10 colors)
Labels: text | screenshot | font
OCR: Grate: To break or scrape foods into small pieces by rubbing them over a utensil known as a grater or on various small grating devices. Gravy : Sauce made with the juices of meat, poultry or fish in the pan in which they cooked, with other added liquids and seasonings and possibly flour for thickening. Grease : To rub the inside surface of a dish with fat so that food put into the dish will not stick to the surface; to rub a baking pan or mold with oil or fat. Grill: To cook food on a wire or metal rack under or over heat. Hors d'oeuvres The French version of appetizers, served before a meal: olives, celery, pickled beets, pickled mushrooms, sardines and other foods.