CONTENT
DICTIONARY OF CUISINE
LIGHT SIDE
WEIGHTS roasting times
Protect your computer
KITCHEN "dictionary"
Gratin>>> Food creamed spinach, covered with crumbs of bread or crackers
and cheese or butter and browned in the oven.
Bake in the oven>>> how to cook by dry heat in an oven.
Baste>>> to roast meat or poultry with melted fat, milk to moisten,
Water to prevent burning.
Beat>>> with a lively mix threeMovement.
Cooking>>> for the liquid at a temperature above the boiling point of Mark Cook.
Mix>>> from searing and browning in fat cooking, and then
Baking in a covered dish with a little 'damp.
Cook on the grill to cook>>> direct heat, flame, a flame or coals.
Brush>>> with a thin layer of butter, eggs, distribution, etc., with a
Brushes, paper or fabric.
Caramelize> sugar>> in a pan until it melts and turns
brown toContainingsugar food to brown and have a taste of caramel.
Chop>>> cut into small pieces.
Consommé>>> clear soup highly seasoned meat and vegetables.
Spices>>> food spices like salt, pepper,
Vinegar, herbs and suggestions.
Coat>>> to eat in flour, dip crackers or bread crumbs, then
in egg and crumbs.
A cream>>> one or more foods mixed together until soft andsoft.
Kibble>>> a combination of already cooked meat, fish, poultry,
Rice, and seasoned, and together with eggs and a thick sauce, shaped, Maintenance, and then dipped in egg and breadcrumbs and fried.
Cube>>> cut into small squares.
Cut>>> separate kitchen with a knife or scissors.
Cut>>> for the shortening and mix the dry ingredients with cutting-
Knives or pastry blender movement.
Cut nuts>>> cubes, but notso small that the food
loses its identity.
To put the point>>> small pieces of butter, cheese, etc., on top
of food.
Drain>>> to pour the liquid, such as meat or vegetables.
Drippings>>> fried fatty meat or bacon.
Grease>>> lard, butter, fats and oils.
Fillet of>> a piece of meat without bone or fish.
Bow to separate>>> into smaller pieces.
Sometimes in the mix>>> for two ingredients togetherAdd beaten used
Mix egg whites and cream.
Fricassee>>> a stew of meat, poultry, etc., and serve with sauce or
Salsa.
Pancake>>> a small amount of pasta, fruit, vegetables,
and fried in deep fat.
Fry>>> To cook in hot fat. To pan, a small amount of fat is used. To be used for frying
enough fat to cover the food.
Fry>>> The fat from roast meat.
Garnish>>> To decorate foodwith parsley, lemon, etc., to add the attractiveness of its appearance.
Offal>>> L ', heart liver and gizzard of poultry.
Enamel>>> For hand with the granulated sugar.
Rust>>> To rub it into small particles by means of a grater.
Grease>>> Any type of grease with a soft buttery texture, to fill a pot or bowl with shortening to prevent sticking soft ingredients of the court.
Glaze>>> Watch icing.
Mix>>> aroundDough with a pressure movement of the hands, stretch, then fold in on itself.
Lard>> for> by inserting strips of pork or bacon before roasting to enrich.
Liquor>>> The liquid in which meat or other food has been cooked, or liquid natural oysters.
Melt>>> To change a liquid by heating.
Meringue>>> A beaten egg white and sugar icing.
Chop>>> To cut or chop into very smallPieces.
Mix>>> To mix by shaking or beating.
Panbroil to cook>>> with very little fat in a hot pan or skillet.
Parbroil>>> To cook partially by boiling.
It seems>>> cut off the outer skin of 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.
Poaching>>> For an egg by placing it in boiling water and cookContinue cooking water in the boiling point, to white.
Melts Render>>> To clean or separated by adipose tissue by heating it slowly until fat can be shed.
Roll>>> to flatten dough with a rolling pin.
Roast>>> To cook by dry heat, usually in an oven.
Fry>>> to quickly and easily in a pan with a little 'of fat.
Scald> result>>, a liquid such as milk, just belowboiling point, bubbles appear in the sides of the pan.
Therefore>>> The light lines or grooves on the surface of the brand.
Sear>>> to brown the surface of the meat quickly, usually in a hot oven or skillet.
Shred>>> To cut or rip cut into thin strips.
Trim>>> butter, lard, etc., is not suitable fat for cooking.
Sift>>> added to the 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 break into pieces.
Soak>>> To steep in liquid for a while '.
Soufflé>>> A dish of baked eggs, milk, cheese, made with soft meringue.
Steam>>> To cook with the heat of boiling water, usually through a double boiler or steam.
Cover steep>>> At the end of boiling water and let stand, as in the productionTea.
Sterilize>>> To destroy bacteria and germs from the heat.
Stew>>> To cook slowly in liquid remained below the boiling point.
Mix>>> To mix the components with a circular motion or rotational movement.
Storage>>> liquid, cooked meat or vegetables.
Toast>>> To brown by direct heat or in an oven.
Truss>>> to associate or connect to a chicken or other meat with skewers or string to maintain itsto do.
Whisk to beat>>> In order to quickly integrate the air and then increase the volume,
as in the cream and egg whites.
LIGHT SIDE
A young man on his first day working as a waiter in a truck
Stop Cafe, has a large trucker sit down at the counter and order,
"I have three flat tires and some lights."
Confused, he goes into the kitchen and the chef says, "I do not know
You know what to do, this guy in the wrong place is what he seesordered! "
The cook replied: "He wants3 pancakes and two eggs."
The waiter takes a bowl of beans, truck drivers. He sees
and growls: "What is the 'I am not of this!"
The waiter says: "The cook says that while you wait
for your shares, you might as well 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 ¼ hours
18-20 lbs 3 ¼ - 3 ½ hours
22-24 lbs 3 ½ - 3 ¾ hours
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