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II I
COOKINGTERMS
i
BAKINGPOWDER- A leavening agent which.
makes foods rise when they are baked. It is a
combination of baking soda, a dry acid or
acid salt and starch or flour. The acid
ingredient reacts with the baking soda to
produce gas bubbles in the mixture. Double-
acting baking powder produces gas bubbles
twice: first during mixing and second during
baking.
BAKINGSODA - An essential ingredient of
baking powder, may be used alone as a
leavening agent in mixtures containing an
acid ingredient such as buttermilk or in
combination with baking powder. Mixtures
containing baking soda should be baked as
soon as mixed, since the soda starts to react
as soon as it comes in contact with the liquid.
BARBECUE.To roast or broil food on a rack or
spit over coals, or under a heat unit. The food
is usually brushed with a highly seasoned
sauce during the last of the cooking time.
BRUSHWITH- To use a pastry brush to spread
food lightly with liquid such as salad oil,
melted fat, milk, heavy cream or beaten egg.
CHOP- To cut food into small pieces with a
knife, blender or food processor.
COAT- To sprinkle food with, or dip it into,
flour, sauce, etc., until covered.
CUBE-
1. To cut food into small cubes(about _hinch).
2. Tocut surface of meat incheckered pattern
to increase tenderness by breaking tough
meat fibers.
CUTIN - To distribute solid fat in flour or flour
mixture byusingpastry blender ortwo knives
scissor-fashion until flour-coated fat
particles are of desired size.
DICE- To cut food into very small pieces
(about1/4 inch).
BATTER- A mixture of fairly thin consistency,
made of flour, liquid and other ingredients.
BEAT- To make a mixture smooth with rapid,
regular motion using a wire whisk, spoon,
hand beater or mixer. When using a spoon,
the mixture should be lifted up and over with
each stroke.
BLEND- To mix thoroughly two or more
ingredients;or to preparefood inblender until
pureed, chopped, etc., as desired.
BREAD- To coat with breadcrumbs,cracker
crumbs or cornmeal. Food may first be
floured,then dipped in beatenegg or other
liquidto helpcrumbsto adhere.
DICINGANONION-Cutonionin half lengthwise,
with cut sidedown, cutonion crosswise in1/4
inch thick slices.
Hold onionfirmly and give quarter turn;cut in
1/4 inch pieces. Repeatwith other onionhalf.
BROIL- To cook food by direct heat on a rack
or spit.
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