Image : http://www.flickr.com
CONTENT
DICTIONARY OF CUISINE
LIGHT SIDE
WEIGHTS roasting times
Protect your computer
KITCHEN "dictionary"
Au Gratin>>> Eat spinach, covered with bread crumbs or cracker
and cheese or butter and browned in the oven.
Cooking>>> how to cook by dry heat in oven.
Baste>>> to roast meat or poultry with melted fat, milk moisturizing
Water burns.
> Beat>> with a lively turn-MixMovement.
Kitchen>>> for cooking at a temperature above the boiling liquid mark.
Casting>>> for searing and browning in fat, and then
Simmering in a covered dish with a little 'damp.
Grilling>>> with the heat, the heat of a flame or coals.
Brushes>>> to a thin layer of butter, eggs, etc. to spread, with a
Brushes, paper or fabric.
Caramelize>> sugar> in a pan until it melts and turns
brown; toEating containingsugar to brown and have a taste of caramel.
Chop>>> cut into small pieces.
Soup>>> a clear soup highly seasoned meat and vegetables.
Spices> Spices Food> as salt, pepper,
Vinegar, herbs and suggestions.
Coat>>> to dip food into crumbs, flour, bread or crackers, and then
in egg and crumbs.
Cream>>> one or more foods mixed together until soft andfluffy.
Kibble>>> a combination of pre-cooked meat, fish, poultry,
Rice, and seasoned, and together with eggs or a thick sauce, shaped to hold, then dipped in egg and breadcrumbs and fried.
Cube> cut>> into small squares.
Cut to separate> Food> with a knife or> scissors.
Cut to mix in>> shortening ingredients> and dry cutting
Movement of knives or pastry blender.
Dice cut>>> cubes, but notso small that the food
loses its identity.
Dot to set>>> pieces of butter, cheese, etc., on top
of food.
Drain>>> to pour liquid, such as meat or vegetables.
Drippings>>> fried meat or bacon.
Fat>>> lard, butter, fats and oils.
Thread>> A piece of boneless meat or fish.
Flake to separate>> into smaller pieces.
Fold in the mix>> ingredients> twoAlso used beat
Mix egg white and cream.
Fricassee>>> a stew of meat, poultry, etc., and serve with sauce or
Salsa.
Fritsche>>> a small amount of pasta, fruit, vegetables,
and fried in deep fat.
Fry>>> To cook in hot oil. To pan, a small amount of fat is used. Use for frying
enough fat to cover the food.
Fryings>>> The fried pork fat.
Garnish decorate>>> So Foodwith parsley, lemon, etc. to the attractiveness of its appearance.
Guts>>> The heart, liver and gizzard of poultry.
Glaze>> to> coat with granulated sugar.
Rost>>> To rub it into small particles by means of a grater.
> Fat>> Any kind of fat with a buttery texture, to fill a pot or a bowl of soft reduction to prevent the ingredients from sticking to the food.
Icing>>> See the icing.
Mix work>>> SoMixture with a pressure movement of the hands, stretching, then fold in on itself.
Lard>>> To enrich by inserting strips of pork or bacon before roasting.
Liquor>>> The liquid in which meat or other food has been cooked, or liquid natural oysters.
Melt>>> To switch to a liquid by heating.
Meringue>>> A beaten egg white and icing sugar.
Chop>>> To cut or chop into very smallPieces.
Mix>>> So, what is up or stirring the mix.
Cooking Panbroil>>> with very little fat in a hot frying pan or skillet.
Parbroil>>> To cook partially by boiling.
It seems>>> will cut away the outer skin on fruits or vegetables such as potatoes or apples.
Peel>>> To strip or tear the skin or peel fruit or vegetables, like an onion or orange.
Poach>>> So putting an egg in boiling water and cookContinue cooking water to a boil, until the white is set.
make>>> To clean or separate the fat from the connective tissue heating slowly to melt the fat and can be paid.
Roll>>> In order to flatten dough with a rolling pin.
Fried>>> To cook by dry heat, usually in an oven.
Fry>>> To fry quickly and easily in a pan with little fat.
Scott>>> To bring a liquid such as milk, just belowthe boiling point at which bubbles to the sides of the pan.
Results>>> So the lines of light or marking notches on a surface.
Sear>>> To quickly brown the meat surface, usually in a hot oven or pan.
Shred>>> To cut or rip cut into thin strips.
Cut>>> butter, lard, etc., not suitable for cooking fat.
Sift> Add>> to dry ingredients through a sieve or colander.
Simmer>>> to cook in water just below boiling pointPoint.
Spit>>> A long pin of wood or metal used to fasten meat, poultry, etc.
Sliver>>> To cut or broken into lengths.
Enjoy>> To steep in> liquid for a while '.
Soufflé>>> A dish of baked eggs, milk, soft cheese with beaten egg whites.
> Steam>> To cook with the heat of boiling water, usually through a double boiler or steam.
Steep>>> To cover with boiling water and let stand, as in the productionTea.
Sterilization>>> To destroy germs and bacteria with heat.
Stew>>> How to cook slowly in liquid kept just below boiling point.
Mix>>> So the ingredients and mix with a round of rotation.
File>> liquid> where meat and vegetables are cooked.
Toast>> To brown by direct heat or in a> oven.
Truss bind>> How to> fix or a chicken or other meat with skewers or string to keep theirto do.
Whisk to increase>>> As quickly as simple as the air and the volume of take,
as in the cream and egg whites.
LIGHT SIDE
A young man on his first day on the job as a waiter in a truck
Stop Café, is a large trucker sit down at the counter and order,
"I want three flat tires and a few have lights."
Confused, he goes into the kitchen and the cook says, "I do not know
I know what to do, is this guy in the wrong place, look at what hasSorted! "
He answered, "he wants3 pancakes and 2 eggs.
The waiter takes a plate of beans, the truck drivers. He sees
and growls, "What is not that!"
The waiter says, "The cook says that while you wait
for your share, how could gas up! "
Weights Roasting times
Ready to Cook Weight Roasting
80-10 lbs 2 ¼ - 2 ½ hours
10-12 lbs2 ½ - 3 hours
14-16 lbs 3-3 hours and a quarter
18-20 lbs 3 ¼ - 3 ½ hours
22-24 lbs 3 ½ - 3 ¾ hours
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E 'online, do not click the URL, but take it in himself.
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