WEIGHTS ROASTING TIMES
PROTECT YOUR COMPUTER
COOKING ” DICTIONARY”
Au gratin>>>Food creamed, covered with bread or cracker crumbs
and cheese or butter and browned in an oven.
Bake>>>to cook by dry heat as in an oven.
Baste>>>to moisten roasting meat or fowl with melted fat, milk,
water to prevent burning.
Beat>>> to mix with a brisk rotary motion.
Boil>>> to cook liquid at a temperature above the boiling mark.
Blend>>> to cook by searing and browning in fat, and then
simmering in a covered dish with little moisture.
Broil>>> to cook by direct heat under flame a flame or hot coals.
Brush>>>to spread with a thin coat of butter, eggs, etc., with a
brush, paper or cloth.
Caramelize>>>to heat sugar in a skillet until it melts and turns
brown; to food containingsugar until brown and they have a caramel flavour.
Chop>>> to cut into small pieces.
Consommé’s>>>a highly seasoned clear soup made from meat and vegetables.
Condiments>>>Food seasonings, such as salt, pepper,
vinegar, apices and herbs.
Coat>>> to dip food into flour, bread or cracker crumbs, then
into beaten egg and into crumbs.
Cream>>> to mix one or more foods together until soft and fluffy.
Croquette>>>a combination of previously cooked meat, fish, fowl,
rice, etc., seasoned and held together with eggs or a thick sauce, shaped, then dipped in egg and crumbs and fried.
Cube>>> to cut into small squares.
Cut>>> to separate foods with a knife or scissors.
Cut in >>>to mix shortening and dry ingredients, with cutting
motion of knives or pastry blender.
Dice>>> to cut into small cubes, but not so small that the food
loses its identity.
Dot>>> to put small pieces of butter, cheese, etc., on the top
Drain>>> to pour off the liquid, as from meat or vegetables.
Drippings>>>fat from roasted meat or bacon.
Fat>>>lard, butter, shortening, also oils.
Fillet>>a boneless piece of meat or fish.
Flake>>>to separate into small pieces.
Fold in>>>to blend two ingredients together used in adding beaten
egg whites or whipped cream mixture.
Fricassee>>>a stew meat, poultry, etc., and serve with gravy or
Fritter>>>a small amount of batter, containing fruit, vegetables,
and fried in deep fat.
Fry>>>To cook in hot fat. To pan fry, a small amount of fat is used. For deep-fat frying, use
enough fat to cover the food.
Fryings>>>The fat from fried meat.
Garnish>>>To adorn food with parsley, lemon, etc., to add to the attractiveness of its appearance.
Giblets>>>The heart, liver and gizzard of poultry.
Glaze>>>To coat with crystallized sugar.
Grate>>>To rub into small particles by means of a grater.
Grease>>>Any kind of fat with a buttery consistency; to coat a pan or dish with soft shortening to prevent ingredients from sticking to dish.
Knead>>>To work dough with a pressing motion of the hands, stretching, then folding over itself.
Lard>>>To enrich by the insertion of strips of pork or bacon before roasting.
Liquor>>>The liquid in which meat or other food has been boiled, or the natural liquid of oysters.
Melt>>>To change to a liquid by heating.
Meringue>>>An icing made of beaten white of egg and sugar.
Mince>>>To cut or chop into very small pieces.
Mix>>>To blend by beating or stirring.
Panbroil>>>To cook, with very little fat, in a hot frying pan or skillet.
Parbroil>>>To cook partially by boiling.
Pare>>>To cut away the outside covering on fruits or vegetables, such as potatoes or apples.
Peel>>>To strip or tear off the skin or rind of a fruit or vegetable, as an onion or orange.
Poach>>>To cook an egg by dropping it into boiling water and continuing the cooking process with water under boiling point until the white is set.
Render>>>To purify or separate fat from connective tissue by heating slowly until fat melts and can be poured off.
Roll>>>To flatten dough with a rolling pin.
Roast>>>To cook by dry heat, usually in an oven.
Sauté>>>To fry quickly and lightly in a pan containing little grease.
Scald>>>To bring a liquid, such as milk, just below the boiling point, at which bubbles appear around the sides of the pan.
Score>>>To mark light lines or notches on a surface.
Sear>>>To brown the surface of meat quickly, usually in a hot oven or pan.
Shred>>>To cut or tear into thin strips.
Shortening>>>Butter, lard, etc.; any fat suitable for baking.
Sift>>>To put dry ingredients through a sifter or sieve.
Simmer>>>To cook in water just below the boiling point.
Skewer>>>A long pin of wood or metal, used to fasten meat, fowl, etc.
Sliver>>>To cut or shred into lengths.
Soak>>>To steep in liquid for a time.
Soufflé>>>A baked dish of eggs, milk, cheese, made fluffy with beaten egg whites.
Steam>>>To cook with the heat of boiling water, usually by means of a double boiler or steamer.
Steep>>>To cover with boiling water and allow to stand, as in making tea.
Sterilize>>>To destroy germs or bacteria by means of heat.
Stew>>>To cook slowly in liquid held just below the boiling point.
Stir>>>To blend ingredients with a circular or rotary motion.
Stock>>>Liquid in which meat or vegetables have been cooked.
Toast>>>To brown by direct heat or in an oven.
Truss>>>To bind or fasten a fowl or other meat with skewers or string to retain its shape.
Whip>>>To beat rapidly so as to incorporate air and increase volume,
as in whipping cream and egg whites.
A young man on his first day on the job as a waiter in a truck
stop café, has a large trucker sit down at the counter and order,
” I will have 3 flat tires and a couple of headlights”.
Bewildered he goes to the kitchen and tells the cook, “I don’t
know what to do, this guy’s in the wrong place, look at what he ordered!”
The cook replies, ” he wants3 pancakes and 2 eggs sunny side up”.
The waiter takes a bowl of beans to the trucker. He looks at it
and growls, “What’s this? I didn’t order this!”
The waiter tells him, “The cook says that while you’re waiting
for your parts you might as well gas up!’
Weights Roasting Times
Ready To Cook Weight Roasting Time
8 – 10 lbs 2 ¼ – 2 ½ hours
10 – 12 lbs 2 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
Is your computer slowing down? If it has, chances are your computer
has been infected with spy ware. Spy ware monitor’s your online
activity and collects your information without your knowledge.
If your computer is hooked up to a telephone it can hi-jack your
modem and make long distance phone calls without your permission
and for which you could be required to pay.
If you have a cable connection it can hi-jack your explorer and
use it to send out spam mail. Protect your computer with a
Firewall, Anti-Virus, Anti- Spy ware software.
Further, protect yourself from Identity theft. Never give out
your personal information over the Internet or phone. If you
think it could be legitimate, take the information and tell
them you will call them back. Don’t use the number they gave
you, call the company back on a publicly listed number or if
it is online, don’t click on the URL, but type it in yourself.