TERMS USED IN RECIPES (cont. 'd)

Grate -- To rub on a grater that separates the food in various

Sizes of bits or shreds.

Knead -- To work and press dough with the palms of the hand.

lard -- To insert strips of fat in gashes made in meat; or to

place slices of fat on top of uncooked lean meat or fish for

flavour or to prevent dryness.

Marinate-- To allow a food to stand in a liquid - usually French

dressing or a mixture of oil and vinegar-to soften or add to the

flavour.

fince-- To cut or chop food in extremely small pieces.

ix -- To combine ingredients, usually by mixing.

Pan Broil -- To cook uncovered in a hot fry pan, pouring off fat

as it accumulates.

Pan Fry -- To cook in a small amount of fat.

Parboil-- To precook until partially cooked.

Pasteurize~-- To preserve food by heating sufficiently to destroy

bacteria. Generally applied to milk and fruit juices.

Pit--To remove pits from foods.

Poach--To cook in a hot liquid, being careful that food holds

jae.

Roast--To cook by dry heat, usually in oven.

Saute-- To cook in a small amount of fat.

Scald-- To bring to a temperature just below the boiling point.

Scallop-- To bake a food, usually in a casserole or other liquid.

Score-- To cut narrow grooves or gashes part way through the

outer surface of food.

Sear-- To brown very quickly by intense heat. This method in-

creases shrinkage, but develops flavour, improves appearance.

Shred--To cut or tear in small, narrow pieces.

Sift-- To put one or more dry ingredients through a sifter.

Simmer -- To cook slowly in a liquid over low heat, at a tempera-

ture of about 180 degrees.

Steam -- To cook in steam in a pressure cooker, double boiler, |

or a steam made by fitting a rack in a kettle with a cover. A

small amount of boiling water is used, more water being added

during steaming process, if necessary.

Steep -- To extract color, flavor, or other qualities from a sub-

stance by leaving it in water just below the boiling point.

Sterilize-- To destroy micro-organisms by boiling, dry heat, or

steam.

Stew--To simmer slowly in a small amount of liquid for a long

time.

Stir-- To mix ingredients with a circular motion until well blended.

Toss-- To mix ingredients lightly.

Truss--To tie fowl or other meat with metal or wooden pins to hold

it's shape during cooking. |

a -- To beat rapidly to incorporate air and produce expansion, as)
i heavy cream or egg whites.

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-36- North Vancouver, B. C.