Definitions

Yield: 100 Servings

Measure Ingredient

BAKE...........TO COOK BY DRY HEAT IN AN OVEN, EITHER COVERED OR UNCOVERED.

BARBECUE.......TO ROAST OR COOK SLOWLY, BASTING WITH HIGHLY SEASONED SAUCE BASTE..........TO MOISTEN FOOD WITH LIQUID OR MELTED FAT DURING COOKING TO PREVENT DRYING OF THE SURFACE AND TO ADD FLAVOR.

BEAT...........TO MAKE A MIXTURE SMOOTH BY USING A FAST REGULAR CIRCULAR & LIFTING MOTION WHICH INCORPORATES AIR INTO A PRODUCT.

BLANCH.........TO PARTIALLY COOK IN DEEP FAT, BOILING WATER OR STEAM.

BLEND..........TO MIX TWO OR MORE INGREDIENTS THOROUGHLY.

BOIL...........TO COOK IN LIQUID AT BOILING POINT (212 DEGREES F.) IN WHICH BUBBLES RISE AND BREAK AT THE SURFACE.

BRAISE.........TO BROWN IN SMALL AMOUNT OF FAT, THEN TO COOK SLOWLY IN SMALL AMOUNT OF LIQUID BELOW THE BOILING POINT IN A COVERED UTENSIL.

BREAD..........TO COVER WITH CRUMBS OR OTHER SUITABLE DRY COATING INGREDIENT; OR TO DREDGE IN A MIXTURE OF FLOUR, SEASONINGS, AND/OR CONDIMENTS, DIP IN A MIXTURE OF MILK AND SLIGHTLY BEATEN EGGS AND THEN DREDGE IN CRUMBS.

BROIL..........TO COOK BY DIRECT EXPOSURE TO HEAT.

BROWN..........TO PRODUCE A BROWN COLOR ON THE SURFACE OF FOOD BY SUBJECTING IT TO HEAT.

CHOP...........TO CUT FOOD INTO IRREGULAR SMALL PIECES.

CREAM..........TO MIX UNTIL SMOOTH, SO THAT THE RESULTANT MIXTURE IS SOFTENED AND THOROUGHLY BLENDED.

CRIMP..........TO PINCH TOGETHER IN ORDER TO SEAL.

CUBE...........TO CUT ANY FOOD INTO SQUARE-SHAPED PIECES.

DICE...........TO CUT INTO SMALL CUBES OR PIECES.

DOCK...........TO PUNCH A NUMBER OF VERTICAL IMPRESSIONS IN A DOUGH WITH A SMOOTH ROUND STICK ABOUT THE SIZE OF A PENCIL TO ALLOW FOR EXPANSION AND PERMIT GASES TO ESCAPE DURING BAKING.

DREDGE.........TO COAT WITH CRUMBS, FLOUR, SUGAR, OR CORN MEAL.

FLAKE..........TO BREAK LIGHTLY INTO SMALL PIECES.

FOLD...........TO BLEND TWO OR MORE INGREDIENTS TOGETHER WITH A CUTTING AND FOLDING MOTION.

FRY............TO COOK IN HOT FAT.

GARNISH........TO DECORATE WITH SMALL PIECES OF COLORFUL FOOD.

GLAZE..........A GLOSSY COAT GIVEN TO FOODS, AS BY COVERING WITH A SAUCE OR BY ADDING A SUGARY SYRUP, ICING, ETC.

GLUTEN.........A TOUGH ELASTIC PROTEIN THAT GIVES DOUGH ITS STRENGTH AND AND ABILITY TO RETAIN GAS.

GRATE..........TO RUB FOOD ON A GRATER AND THUS BREAK IT INTO TINY PIECES.

GRILL..........TO COOK, UNCOVERED, ON A GRIDDLE, REMOVING GREASE AS IT ACCUMULATES. NO LIQUID IS ADDED.

KNEAD..........TO WORK DOUGH BY FOLDING AND PRESSING FIRMLY WITH PALMS OF HANDS, TURNING BETWEEN FOLDINGS.

MARINADE.......A PREPARATION CONTAINING SPICES, CONDIMENTS, VEGETABLES, AND AROMATIC HERBS, AND A LIQUID (ACID OR OIL OR COMBINATION OF THESE) IN WHICH A FOOD IS PLACED FOR A PERIOD OF TIME TO ENHANCE ITS FLAVOR OR TO INCREASE ITS TENDERNESS.

MARINATE.......TO ALLOW TO STAND IN A MARINADE TO ADD FLAVOR OR TENDERNESS.

MINCE..........TO CUT OR CHOP INTO VERY SMALL PIECES (FINER THAN CHOPPED).

PANBROIL.......TO COOK UNCOVERED IN A HOT FRYING PAN, POURING OFF FAT AS IT ACCUMULATES.

PARE...........TO CUT AWAY OUTER COVERING.

PEEL...........TO REMOVE THE OUTER LAYER OF SKIN OF A VEGETABLE OR FRUIT, ETC

RECONSTITUTE...TO RESTORE TO LIQUID STATE BY ADDING WATER. ALSO TO REHEAT FROZEN PREPARED FOODS.

REHYDRATE......TO SOAK, COOK, OR USE OTHER PROCEDURES WITH DEHYDRATED FOODS TO RESTORE WATER LOST DURING DRYING.

ROAST..........TO COOK BY DRY HEAT; USUALLY UNCOVERED, IN AN OVEN.

SAUTE..........TO BROWN OR COOK IN SMALL AMOUNT OF FAT.

SCALD..........TO HEAT A LIQUID OVER HOT WATER OR DIRECT HEAT TO A TEMPERATURE JUST BELOW THE BOILING POINT.

SCALE..........TO MEASURE A PORTION OF FOOD BY WEIGHING.

SCANT..........NOT QUITE UP TO STATED MEASURE SCORE..........TO MAKE SHALLOW CUTS ACROSS TOP OF A FOOD ITEM.

SEASONED FLOUR OR CRUMBS.....A MIXTURE OF FLOUR OR CRUMBS WITH SEASONINGS.

SHRED..........TO CUT OR TEAR INTO THIN STRIPS OR PIECES USING A KNIFE OR A SHREDDER ATTACHMENT.

SIFT...........TO PUT DRY INGREDIENTS THROUGH A SIEVE.

SIMMER.........TO COOK GENTLY IN A LIQUID JUST BELOW THE BOILING POINT (190 DEGREES F. TO 210 DEGREES F.); BUBBLES WILL FORM SLOWLY ANDBREAK AT THE SURFACE.

STEAM..........TO COOK OVER OR SURROUNDED BY STEAM.

STEW...........TO SIMMER IN ENOUGH LIQUID TO COVER SOLID FOODS.

STIR...........TO BLEND TWO OR MORE INGREDIENTS WITH A CIRCULAR MOTION.

TEMPER.........TO REMOVE FROM FREEZER AND PLACE UNDER REFRIGERATION FOR A PERIOD OF TIME SUFFICIENT TO FACILITATE SEPARATION AND HANDLING OF FROZEN PRODUCT. INTERNAL TEMPERATURE OF THE FOOD SHOULD BE APPROXIMATELY 26 DEGREES F. TO 28 DEGREES F.

THAW...........TO REMOVE FROM FREEZER AND PLACE UNDER REFRIGERATION UNTIL THAWED. INTERNAL TEMPERATURE SHOULD BE ABOVE 30 DEGREES F.

(A) COMPLETELY

THAW.......TO REMOVE FROM FREEZER AND PLACE UNDER REFRIGERATION APPROXIMATELY 48 HOURS BEFORE INTENDED USE.

(B) PARTIALLY

THAW.......TO REMOVE FROM FREEZER AND PLACE UNDER REFRIGERATION APPROXIMATLEY 18 HOURS BEFORE INTENDED USE.

TOSS...........TO MIX INGREDIENTS LIGHTLY.

WHIP...........TO BEAT RAPIDLY WITH WIRE WHIP TO INCREASE VOLUME BY INCORPORATING AIR.

Recipe Number: A00200 SERVING SIZE: 100 From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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