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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