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I
I
I I IIIIIJllIIIIIIIIIIIIII III
TERMS
HI III
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MARGARINE- Comes in several forms. Regular
margarine with 80 percent fat is interchange-
able with butter in recipes.
MARINADE-A seasonedliquid,inwhichfoodis
soakedto enhanceflavor.
MARINATE- To soak in a marinade.
MEAT TENDERIZER- Papain from natural
tenderizerssuchas papayaisusedto soften
meat tissue. It is usually sprinkled on the
meatbeforemeat is cooked.
MERINGUE- Mixture of stiffly beaten egg
whites and sugar. Also the cooked soft
mixture on desserts or the cooked "hard"
mixtureas a dessertshell.
MINCE- Tocut intovery small pieces,using
knife, food grinder or blender, or food
processor.
PEEL-To removeoutercoveringoffoodsby
trimmingawaywithknifeorvegetablepeeler,
or by pullingoff.
POT-ROAST- Tocooklarge piecesof meator
poultry by braising;alsocertain meatcuts.
PREHEAT- To heat oven to desired
temperaturebeforeputting foodinto bake.
PUNCHDOWN-Todeflatea risenyeastdough
by pushingit downwith the fist.
PUREE- 1.Athickmixturemadefromapureed
vegetable base.2. To pressfood througha
finesieveorfoodmill,orto blendin blenderor
foodprocesserto a smooth,thick mixture.
PIT - To remove seed from whole fruit.
SCORE- 1. To cut shallow slits in surface of
food to increase tenderness or to prevent fat
covering from curling. 2. To decorate.
SHRED- To cut food into slivers or slender
pieces, usinga knife or shredder.
SHUCK- To removemeat of oysters,clams,
etc. from their shellsor to removethe husk
fromcorn.
SKIM-To removefat orscumfromsurfaceof
food.
TOSS - To mix foods lightly with a lifting
motion, using two forks or spoons.
TRUSS- To secure poultry with string or
skewers,to hold its shapewhilecooking.
VINEGAR- An acid liquid usedfor flavoring and
preserving. Among the types: Cider vinegar,
made from apple juice, has a mellow fruit
flavor; distilled white vinegar, usually made
from grain alcohol; herb vinegars flavored
with herbs; and red or white wine vinegars
which also may be flavored with garlic.
WHIP-To beatrapidlywithmixer,wirewhisk
or hand beater, to incorporate air and
increasevolume.
YEAST-Micro-organismsthatproducecarbon
dioxide and alcoholfrom carbohydratesto
causebakedgoodsto rise,fruitsto ferment,
etc.
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