Explanation of Cooking Terms

  • A Baking Sheet is a thin oblong sheet of metal approximately 12″ by 15″.
  • A Pour Batter contains 1 part flour to one part liquid.
  • A Soft Drop Batter contains approximately 1 1/3 to 2 parts flour to 1 part liquid.
  • A Medium Batter contains 3 parts flour to 1 part liquid.
  • A Stiff Drop Batter contains approximately 4 parts flour to 1 part liquid.
  • A Soft or Roll Dough is one which is just stiff enough to be rolled on a lightly floured board. Thoroughly chilling a soft dough makes it possible to handle it with a minimum use of flour on the board.
  • A Stiff Dough is one which is just stiff enough to be kneaded without sticking to a lightly floured board.
  • Grating is finely dividing food by rubbing it over a metal surface having sharp projections.
  • Grinding is finely dividing a food by running it through a food chopper. Select the knife best adapted to the food and the purpose for which it is to be used.
  • Blanching is cooking in boiling water from 3 to 5 minutes to whiten, to loosen skins, or to cause food to shrink in volume.
  • Chilling is reducing rapidly the temperature of a food or beverage.
  • Chopping is finely dividing food into small, irregular pieces.
  • Cubing or Dicing is cutting food by means of scissors or a sharp knife into small pieces of approximately the same width, length, and thickness.
  • Lightly Flouring is covering a bread board, or other surface, with a thin coating of flour.
  • Mashing is crushing food until its original form is entirely lost.
  • Mincing is finely dividing food with a sharp knife or scissors.
  • Searing is exposing food to a very high temperature until the outer surface is cooked.
  • Shredding is cutting food into long thin strips, with the scissors, sharp knife, or other equipment especially designed for the purpose
  • Slicing is cutting food into broad, thin pieces.
  • Slightly Oiling is covering a baking sheet, or other surface, with a thin film of any melted cooking fat.
  • Well Oiling is thoroughly covering a surface with any melted cooking fat.
  • Beating is a rapid over and over motion with a spoon, or other like equipment, through a mixture for the purpose of removing lumps and incorporating air.
  • Folding is introducing one ingredient into another ingredient or mixture by a slow motion with a spoon or spatula. The movement is made down through the mixture, then up and over for the purpose of preventing air, which has been incorporated into one of the ingredients, from escaping.
  • Whipping is rapid beating with a utensil such as an egg beater or wire whisk, for the purpose of incorporating a large volume of air into the food whipped.
  • Marinating is allowing food to stand in French dressing (or other favorite mixture) until well seasoned.
  • Stirring or Blending is a circular motion used to combine ingredients to prevent formation of lumps, and to keep food from sticking while cooking.
  • Egging and Crumbing is dipping molded food into beaten egg, then rolling in fine crumbs and again dipping in egg. This forms a coating which hardens immediately when the food is immersed in deep, hot, fat thus aiding in preventing absorption of the cooking fat.

Information taken from the 1938 The Household Searchlight Recipe Book

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