Glossary

A la King - dish served with a rich sauce, flavored with wine. This rich sauce contains chopped vegetables like green pepper, pimiento or mushroom.

Bake - to cook in an oven.

Barbeque - to cook poultry or meat over hot coals.

Baste - to brush seasoned liquid or melted fat over food while baking or frying.

Beat - to mix with rapid rotary motion

Blanch - To scald, plunge into boiling water for a few minutes. Some fruits and nut meats are blanched to loosen the skin for easy removal.

Blend - to combine ingredients thoroughly.

Boil - to cook in liquid kept above the boiling point.

Braise - To broil, bake or fry meat until brown. Then, cover and simmer with a small amount of liquid at a low temperature.

Broil - To cook by direct heat over hot coals, under gas or electric heat.

Brush - to spread thinly.

Caramel - to melt sugar to a liquid state over low heat, until it becomes golden brown.

Cream - to beat with a spoom or beater until soft and waxy.

Croquettes - Chopped cooked food held together by flour or eggs, then fried in deep fat.

Cube or Dice - to cut into small squares.