I I IIIII]1
TERMS
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MARGARINE-Comesin severalforms.Regular
margarinewith80 percentfat isinterchange-
able with butterin recipes.
MARINADE- Aseasonedliquid,inwhichfoodis
soakedto enhanceflavor.
MARINATE- To soak in a marinade.
MEAT TENDERIZER- Papain from natural
tenderizerssuchas papayais usedto soften
meat tissue. It is usually sprinkled on the
meat beforemeat 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- To cut into very small pieces, using
knife, food grinder or blender, or food
processor.
PEEL- To remove outer covering of foods by
trimming away with knife or vegetable peeler,
or by pulling off.
POT-ROAST- To cook large piecesof meator
poultry by braising;also certain meat cuts.
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 remove meat of oysters,clams,
etc. from their shells or to removethe husk
from corn.
SKIM-To removefat or scumfromsurfaceof
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 shape while cooking.
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.
PREHEAT To heat oven to desired WHIP- To beat rapidly with mixer, wire whisk
temperature before putting food into bake. or hand beater, to incorporate air and
increase volume.
PUNCHDOWN- To deflatea risenyeastdough
by pushingit down with the fist.
PUREE- 1.A thick mixture made from a pureed
vegetable base. 2. To press food through a
fine sieve or food mill, orto blendin blenderor
food processer to a smooth, thick mixture.
YEAST-Micro-organisms that producecarbon
dioxide and alcohol from carbohydrates to
cause baked goods to rise, fruits to ferment,
etc.
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