Cooking Terminology

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It means to cut the food into little cubes. As little as it will go. You can also get cubed food in like jars and plastic containers so if you can't cube it yourself go to wal mart and get it there.

Liquid in cooking can serve two functions. First it can serve as a medium to transfer heat from the stove to the food as in boiling or steaming food. That controls the temperature. Without such control the food burns. Water is used when a lower temperature is wanted; fat or oil is used for a higher temperature. Second, food contains water. Food without water is almost impossible to eat. Dried food such as dried milk, mashed potatoes, sea biscuits, beans, must be reconstituted before they become edible. Food requires at least 15% water before people can eat it.

Combine: to blend two or more food ingredients to create a mixture.

Mix: to combine two or more food ingredients to make a mixture.

Stir: to move food ingredients in a circular motion using a spoon or whisk. A more gentle form of beating.

All equipment required in the kitchen for cooking, starting with some kind of stove, and including knives, cutting boards, pots and pans of various shapes and sizes, stirring spoons, ladles, turners or flippers, basting brushes etc. etc.

Fashions in cookery equipment change as tastes in cooking change, and also as technology changes. Some of the essential equipment listed in Mrs. Beeton's Cookery Book (1898) included "stove brushes" and "wood cinder sifter", important items when the stove was a wood stove, as well as such exotic equipment as "candle box", "soup digester", "fish slice", "sugar nippers","hair broom" and "vegetable presser".

Equipment preparation is is getting everything ready for cooking. For instance you might turn on the oven, put the pans you will be using on top of the cooker and sharpening your knife.

It is a hybrid of wheat and rye. Triticale berries are when they are whole grains. They are also available coarsely ground into flakes or finely ground into flours. It can be used to replace either wheat or rye in any recipe that calls for one of both.

In recent years there has been an increased focus on healthy eating. Getting the recommended amount of fruit each day may be challenging for some people. You can help your family increase the amount of fruit in their diet by utilizing the versatility of fruit. Fruits can be added into main course dishes, served as a dessert, mixed in with salads, and used to create some very unique snacks.

Buying fruit when it is in season is the most budget friendly way to increase your family's consumption of it. Taking children to a farmer's market will introduce them to different fruits and possibly make them more eager to try these new fruits. Raw fruit can be used to create fun snack foods such as an apple smiley. An apple smiley is simply peanut butter spread on an apple slice with raisins or cheese cubes used as teeth and a second slice placed on top of the teeth. Freezing fruit often makes it a more enticing snack for children. Kids are also more likely to eat a snack that is served in a novelty container such as a fruit filled ice cream cone.

Fruits such as grapes, oranges, and strawberries are excellent additions to summer salads. In the cold winter months a hot fruit compote is a healthy way to warm up the family. Fruit can be added to main dish recipes such as apples to pork chops and pineapple to ham. You might want to serve your family various types of grilled fruit. You can find some very simple recipes for fruit salsa that makes a wonderful side item to grilled salmon, chicken dishes, and many other main course items.

Many people simply don't have a lot of time to spend in the kitchen each day. Serving fresh fruit garnished with whipped topping or sprinkled with nuts is a quick and easy dessert idea. Fruit is also a portable snack or lunch item for bag lunches.

A mandoline is a cooking utensil that is used is for slicing and cutting juliennes. A mandoline is great for making slices uniform in thickness which is important for deep fried foods, baking, and for presentation of prepared dishes.

A croque-madame is a croque-monsieur (grilled ham and cheese sandwich) with a fried egg on top.

A liquid ingredient is a liquid such as milk, water, etc.

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Yes it is a mediterranean tree and you can find it in southern Europe, northern Africa, The larger Mediterranean islands, Canary islands, Macaronesia, And to the levant And middle east of western asia into iran

gal. Example: 1 gal milk

It means a few grains. Same as a pinch.

Glazing in baking typically refers to brushing a coating of egg or egg white on foods before baking to give it a nicely browned surface.

a flaky rectangular pastry with a sweet filling

Equal amounts flour and butter. For future inquiries, it is spelled roux.

A stock is a liquid flavoring base (similar to a broth) for soups and sauces. A stock is typically made by simmering bones, meat, fish, and/or vegetables in water or wine, adding aromatics or spices for more flavor; then discarding the solids after their flavors have been extracted. A stock can also be made quickly using bouillon products or purchased already prepared.

A cantaloupe is an orange-fleshed melon with a rough greenish-white rind.

Immerse in cooking means to lower a food into a liquid, such as water, broth or oil, until the food is covered with the liquid.

To hold food cold is a somewhat awkward way of saying to keep food cold, or in other words, if the food is refrigerated, you are not letting it warm up to room temperature, but maintaining the reduced temperature.

Originally it was the flesh of an animal. It has come to mean the solid portion of most anything. The meat of the fruit is the fleshy part of the fruit. The meat of the discussion is the meaningful content. So it's a broad meaning today.