CATEGORY	CUISINE	TAG	YIELD
			100	Servings
INGREDIENTS

INSTRUCTIONS

BAKE...........TO COOK BY DRY HEAT IN AN OVEN, EITHER COVERED OR
UNCOVERED. BARBECUE.......TO ROAST OR COOK SLOWLY, BASTING WITH  HIGHLY
SEASONED SAUCE BASTE..........TO MOISTEN FOOD WITH LIQUID OR  MELTED
FAT DURING COOKING TO PREVENT DRYING OF THE SURFACE AND TO ADD  FLAVOR.
BEAT...........TO MAKE A MIXTURE SMOOTH BY USING A FAST  REGULAR
CIRCULAR & LIFTING MOTION WHICH INCORPORATES AIR INTO A  PRODUCT.
BLANCH.........TO PARTIALLY COOK IN DEEP FAT, BOILING WATER  OR STEAM.
BLEND..........TO MIX TWO OR MORE INGREDIENTS THOROUGHLY.
BOIL...........TO COOK IN LIQUID AT BOILING POINT (212 DEGREES F.) IN
WHICH BUBBLES RISE AND BREAK AT THE SURFACE. BRAISE.........TO BROWN
IN SMALL AMOUNT OF FAT, THEN TO COOK SLOWLY IN SMALL AMOUNT OF LIQUID
BELOW THE BOILING POINT IN A COVERED UTENSIL. BREAD..........TO COVER
WITH  CRUMBS OR OTHER SUITABLE DRY COATING INGREDIENT; OR TO DREDGE IN
A  MIXTURE OF FLOUR, SEASONINGS, AND/OR CONDIMENTS, DIP IN A MIXTURE OF
MILK AND SLIGHTLY BEATEN EGGS AND THEN DREDGE IN CRUMBS.
BROIL..........TO COOK BY DIRECT EXPOSURE TO HEAT. BROWN..........TO
PRODUCE A BROWN COLOR ON THE SURFACE OF FOOD BY SUBJECTING IT TO HEAT.
CHOP...........TO CUT FOOD INTO IRREGULAR SMALL PIECES.
CREAM..........TO MIX UNTIL SMOOTH, SO THAT THE RESULTANT MIXTURE IS
SOFTENED AND THOROUGHLY BLENDED. CRIMP..........TO PINCH TOGETHER IN
ORDER TO SEAL. CUBE...........TO CUT ANY FOOD INTO SQUARE-SHAPED
PIECES. DICE...........TO CUT INTO SMALL CUBES OR PIECES.
DOCK...........TO  PUNCH A NUMBER OF VERTICAL IMPRESSIONS IN A DOUGH
WITH A SMOOTH ROUND  STICK ABOUT THE SIZE OF A PENCIL TO ALLOW FOR
EXPANSION AND PERMIT  GASES  TO ESCAPE DURING BAKING. DREDGE.........TO
COAT WITH CRUMBS, FLOUR,  SUGAR, OR CORN MEAL. FLAKE..........TO BREAK
LIGHTLY INTO SMALL  PIECES. FOLD...........TO BLEND TWO OR MORE
INGREDIENTS TOGETHER WITH  A CUTTING AND FOLDING MOTION.
FRY............TO COOK IN HOT FAT.  GARNISH........TO DECORATE WITH
SMALL PIECES OF COLORFUL FOOD.  GLAZE..........A GLOSSY COAT GIVEN TO
FOODS, AS BY COVERING WITH A  SAUCE OR BY ADDING A SUGARY SYRUP, ICING,
ETC. GLUTEN.........A TOUGH  ELASTIC PROTEIN THAT GIVES DOUGH ITS
STRENGTH AND AND ABILITY TO  RETAIN GAS. GRATE..........TO RUB FOOD ON
A GRATER AND THUS BREAK IT  INTO TINY PIECES. GRILL..........TO COOK,
UNCOVERED, ON A GRIDDLE,  REMOVING GREASE AS IT ACCUMULATES.  NO LIQUID
IS ADDED.  KNEAD..........TO WORK DOUGH BY FOLDING AND PRESSING FIRMLY
WITH  PALMS OF HANDS, TURNING BETWEEN FOLDINGS. MARINADE.......A
PREPARATION CONTAINING SPICES, CONDIMENTS, VEGETABLES, AND AROMATIC
HERBS, AND A LIQUID (ACID OR OIL OR COMBINATION OF THESE) IN WHICH A
FOOD IS PLACED FOR A PERIOD OF TIME TO ENHANCE ITS FLAVOR OR TO
INCREASE  ITS TENDERNESS. MARINATE.......TO ALLOW TO STAND IN A
MARINADE TO ADD  FLAVOR OR TENDERNESS. MINCE..........TO CUT OR CHOP
INTO VERY SMALL  PIECES (FINER THAN CHOPPED). PANBROIL.......TO COOK
UNCOVERED IN A  HOT FRYING PAN, POURING OFF FAT AS IT ACCUMULATES.
PARE...........TO  CUT AWAY OUTER COVERING. PEEL...........TO REMOVE
THE OUTER LAYER OF  SKIN OF A VEGETABLE OR FRUIT, ETC RECONSTITUTE...TO
RESTORE TO LIQUID  STATE BY ADDING WATER. ALSO TO REHEAT FROZEN
PREPARED FOODS.  REHYDRATE......TO SOAK, COOK, OR USE OTHER PROCEDURES
WITH DEHYDRATED  FOODS TO RESTORE WATER LOST DURING DRYING.
ROAST..........TO COOK BY  DRY HEAT; USUALLY UNCOVERED, IN AN OVEN.
SAUTE..........TO BROWN OR  COOK IN SMALL AMOUNT OF FAT.
SCALD..........TO HEAT A LIQUID OVER HOT  WATER OR DIRECT HEAT TO A
TEMPERATURE JUST BELOW THE BOILING POINT.  SCALE..........TO MEASURE A
PORTION OF FOOD BY WEIGHING.  SCANT..........NOT QUITE UP TO STATED
MEASURE SCORE..........TO MAKE  SHALLOW CUTS ACROSS TOP OF A FOOD ITEM.
SEASONED FLOUR OR  CRUMBS.....A MIXTURE OF FLOUR OR CRUMBS WITH
SEASONINGS.  SHRED..........TO CUT OR TEAR INTO THIN STRIPS OR PIECES
USING A  KNIFE OR A SHREDDER ATTACHMENT. SIFT...........TO PUT DRY
INGREDIENTS  THROUGH A SIEVE. SIMMER.........TO COOK GENTLY IN A LIQUID
JUST BELOW  THE BOILING POINT (190 DEGREES F. TO 210 DEGREES F.);
BUBBLES WILL  FORM SLOWLY ANDBREAK AT THE SURFACE. STEAM..........TO
COOK OVER OR  SURROUNDED BY STEAM. STEW...........TO SIMMER IN ENOUGH
LIQUID TO  COVER SOLID FOODS. STIR...........TO BLEND TWO OR MORE
INGREDIENTS  WITH A CIRCULAR MOTION. TEMPER.........TO REMOVE FROM
FREEZER AND  PLACE UNDER  REFRIGERATION FOR A PERIOD OF TIME SUFFICIENT
TO FACILITATE  SEPARATION AND HANDLING OF FROZEN PRODUCT.  INTERNAL
TEMPERATURE OF  THE FOOD SHOULD BE APPROXIMATELY 26 DEGREES F. TO 28
DEGREES F.  THAW...........TO REMOVE FROM FREEZER AND PLACE UNDER
REFRIGERATION  UNTIL THAWED.  INTERNAL TEMPERATURE SHOULD BE ABOVE 30
DEGREES F. (A)  COMPLETELY THAW.......TO REMOVE FROM FREEZER AND PLACE
UNDER  REFRIGERATION APPROXIMATELY 48 HOURS BEFORE INTENDED USE. (B)
PARTIALLY THAW.......TO REMOVE FROM FREEZER AND PLACE UNDER
REFRIGERATION APPROXIMATLEY 18 HOURS BEFORE INTENDED USE.
TOSS...........TO MIX INGREDIENTS LIGHTLY. WHIP...........TO BEAT
RAPIDLY WITH WIRE WHIP TO INCREASE VOLUME BY INCORPORATING AIR.  Recipe
Number: A00200 SERVING SIZE: 100 From the <Army Master Recipe  Index
File> (actually used today!). Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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