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>>> dry heat oven to bake, as in A.
Baste>>> to roast meat or poultry with melted fat, milk moisturizing
Water burns.
> Beat>> for a mixactive rotation.
Kitchen>>> to mark boiling liquid at a temperature above the boiling point.
Casting>>> for the cook and fry in fat burning, and then
Simmering in a covered dish with a little 'damp.
Grilling>> flame> to cook under the direct effect of flame or hot coals.
Brushes>> dissemination, etc., with a thin layer of butter, eggs, with a
Brushes, paper or fabric.
Caramelize>>> sugar in a heatPan until it melts and turns
brown; containingsugar the food 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 the egg andCrumbs.
Cream>>> one or more foods together until soft and fluffy mixture.
Kibble>>> a combination of pre-cooked meat, fish, poultry,
Rice, etc., seasoned and formed, together with eggs and a thick sauce and 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.
Size says>>> cubes, but not so 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 meat without bone orFish.
Flake to separate>> into smaller pieces.
sometimes>>> mix two ingredients together well beaten
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. For the deep fatRoast use
enough fat to cover the food.
Fryings>>> The fried pork fat.
Garnish>>> For food with parsley, lemon decorations, 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 coat a pan or receptacleavoid a reduction in soft ingredients from sticking to the food.
Icing>>> See the icing.
Mix>>> For the dough with a pressure movement of the work of his 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>>> For a liquid, caused by changesHeating.
Meringue>>> An egg white and powdered sugar to beaten.
Chop>>> To cut or chop into very small pieces.
Mix>>> So, what is up or stirring the mix.
>> To cook Panbroil> with very little fat in a hot skillet or pan.
Parbroil>>> To cook partially by boiling.
It seems>>> will cut away the outer skin on fruits or vegetables such as potatoes orMele.
Peel>>> To strip or tear the skin or peel fruit or vegetables, like an onion or orange.
Poach>>> To cook an egg with boiling water and cook with water to a boil, until the white is.
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 pinPin.
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 like milk, just below the boiling point of the bubbles on 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 Crack 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 point cook in water just below boiling point.
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 in the oven> Eggs, milk, soft cheese with beaten egg whites.
> Steam>> In order to boil the water gets hot, boiling point, usually by a double-boiler or steam.
Steep covered>>> At the end of boiling water and let stand, as in tea.
Sterilization>>> To destroy germs and bacteria with heat.
Stew>>> So slow cooking in liquid kept just below boiling point.
Mix>>> To mix ingredients with a roundor rotational motion.
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 its shape.
Whisk to increase>>> As quickly as simple as the air and the volume of take,
as in egg whites and cream.
LIGHT SIDE
A young man on his first day on the job as a waiter in a truck
StopCafé has 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 what you order! "
He answered, "he wants3 pancakes and 2 eggs.
The waiter takes a plate of beans, the truck drivers. He sees
and growled: "What is that I ordered?that! "
The waiter says, "The cook says that while you wait
for your share, how could gas up! "
Weights Roasting times
Ready to cook cooking time of weight
80-10 lbs 2 ¼ - 2 ½ hours
10-12 lbs 2 ½ - 3 hours
14-16 lbs 3-3 hours and a quarter
18-20 lbs 3 ¼ - 3 ½ hours
22 -24 pounds 3 ½ - 3 ¾ hours
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