Bake:

To cook by dry heat, either covered or uncovered, in an oven or oven-type appliance.

Baste:

To moisten meat or other foods with pan drippings, fruit juice or a sauce. Prevents drying of food surface and adds flavour.

Beat:

To make a mixture smooth by introducing air with a brisk over and over motion using a spoon, or a rotary motion using an egg beater (whisk) or an electric beater.

Blanch:

To preheat in boiling water or steam. Helps loosen skins of fruits, vegetables or nuts. Also used to prepare food for canning, freezing or drying.

Blend:

To combine two or more ingredients thoroughly.

Boil:

To heat a liquid until bubbles continuously break on the surface.

Braise:

To cook slowly in a small amount of liquid in a covered pan.

Bread:

To coat with flour, then dip into slightly diluted beaten egg or milk, and finally coat with bread, cereal ro cracker crumbs.

Broil:

To cook by direct heat, under a broiler or over hot coals.

Caramelize:

To melt sugar, slowly over low heat without burning, until it melts and becomes brown in colour.

Chop:

To cut food into small pieces with a knife.

Clarify:

To make a liquid (stock, broth, butter) clear by skimming away or filtering out fat or other impurities.

Coat:

To cover food evenly with flour, crumbs or batter.

Coddle:

To cook food slowly in water just below the boiling point.

Compote:

Fruit stewed or cooked in syrup, usually served as a dessert.

Cool:

To let food stand at room temperature until it is no longer warm to the touch.

Cream:

To make a fat, such as butter, soft and smooth by beating with a spoon or mixer. Also to combine a fat with sugar until the mixture is light and fluffy.

Cube:

To cut a solid into cubes of about 1/2 inch or more.

Cut In:

To mix evenly a solid fat into dry ingredients (e.g. shortening and flour) by chopping with two knives or a pastry blender.

Dice:

To cut a solid into cubes of 1/8 to 1/4 inch.

Dredge:

To cover or coat food with flour or a similar fine, dry substance.

Dust:

To sprinkle lightly with flour or sugar.

Fillet:

A piece of meat, poultry or fish without bones.

Flake:

To break food into small pieces, usually with a fork.

Flute:

To make decorative indentations around the edge of pastries, fruits or vegetables.

Fold:

To combine two ingredients. Using a spoon or rubber spatula, go down through the mixture on the far side of the bowl, bring the spoon across the bottom of the bowl and up the near side, turn the mixture over on the top. Turn bowl slightly and repeat until mixture is blended.

Fry:

To cook in hot fat; pan-fry or saute in a small amount of fat, deep-fry in a deep layer of fat that covers the food.

Glaze:

To coat with a smooth mixture to give food a glossy appearance.

Grate:

To rub food against a grater to form small particles.

Grill:

To cook on a rack over hot coals or other direct heat.

Grind:

To reduce to particles in a grinder, blender or food processor.

Julienne:

To cut meat, vegetables or fruit into long matchlike strips.

Knead:

To manipulate with a pressing motion accompanied by folding and streching. For yeast bread: fold dough toward you, push dough away using the heel of your hand. Rotate 1/4 turn and repeat. For tea biscuits: Knead as per yeast bread, but for less time and with less vigour.

Marinate:

To let food stand in a seasoned sauce called a marinade to tenderize and increase flavour.

Mince:

To cut or chop into very small pieces, but smaller than diced.

Mix:

To combine ingredients until evenly distributed.

Panbroil:

To cook uncovered on a hot surface removing fat as it accumulates.

Parboil:

To cook food in a boiling liquid until partially done. Cooking is usually completed by some other method.

Pare:

To remove outer covering of a fruit or vegetable with a knife.

Peel:

To remove or slip off outer covering of fruit or vegetable.

Poach:

To cook slowly in simmering liquid such as water or milk.

Puree:

To put food through a sieve, blender or food mill to produce a thick pulp or paste with juice.

Reduce:

To rapidly boil down the volume of a liquid to concentrate flavour.

Roast:

To cook meat in an uncovered pan by dry heat in an oven.

Saute:

To brown or cook in a small amount of fat (see fry).

Scald:

To heat milk to just below the boiling point, when tiny bubbles appear around the edge of the pan; to dip certain foods briefly into boiling water (see blanche.)

Score:

To make shallow slits into the surface of a food in a diamond or rectangular pattern.

Sear:

To brown and seal surface of meat quickly with intense heat.

Shred:

To cut into long, thin strips with a knife or shredder.

Simmer:

To cook in liquid just below the boiling point; bubbles form slowly and burst before reaching surface.

Sliver:

To cut into long thin pieces with a knife; e.g. almonds or pimento.

Steam:

To cook in a covered container above boiling water.

Steep:

To let stand for a few minutes in water that has just been boiled to enhance flavour and colour.

Stew:

To simmer slowly in liquid deep enough to cover.

Stir:

To mix ingredients in a circular motion until blended with uniform consistancy.

Stir Fry:

To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.

Toast:

To brown with dry heat in an oven or toaster.

Whip:

To beat rapidly with a wire whisk, beater or mixer to incorporate ait to lighten and increase volume.

 

 

Thanks to Mountain Breeze Recipes

Spice Guide

Notes:

• Keep all spice in tightly covered containers, in a cool dark place.
• Spices lose their flavour after a year 'on the shelf', and will need to be replaced at that time.
• Spices should enhance, but not overpower, the flavour of your dish. Use moderation, start by adding only half of the spice called for and taste before adding more. Spicing is not absolute, but should be done 'to taste'.
• Spices turn bitter if/when overheated. During lengthy cooking add the spice during the last 1/2 hour of cooking. This will keep your spice spicey.
• In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

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The Spices

Allspice:

• Flavour: blend of cinnamon, cloves and nutmeg.
• Uses: meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies, pastries.

Anise:

• Flavour: licoricelike.
• Uses: meat, poultry, vegetables, fruits, cakes, cookies, candies.

Basil:

• Flavour: pungent, sweet aroma.
• Uses: Broiled and roasted meat and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffings, sauces.

Bay Leaf:

• Flavour: strong.
• Uses: stews, soups, vegetables, pickles, gravies, sauces, marinades.
• Note: Remove from dish before serving.

Caraway:

• Flavour: sweet, slightly sharp.
• Uses: meat loaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.

Cardamom:

• Flavour: pungent, aromatic seed.
• Uses: bread, pastries, cookies, fruits, meats, poultry, fish.

Cayenne:

• Flavour: red pepper, very hot.
• Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
• Note: use carefully, do not add large amounts at once.

Celery Salt/Seed:

• Flavour: tangy, celery taste.
• Uses: meat, fish, stews, cheese dishes, egg dishes, sauces, spreads, dressings, stuffings.

Chili Powder:

• Flavour: hot, peppery blend of herbs and spices.
• Uses: Spanish or Mexican dishes, been and rice dishes, barbeque and cocktail sauces, speads, dressings, dips, egg dishes, vegetables.
• Note: another spice that must be employed with caution. Remember that your definition of 'mild' might be

Chives:

• Flavour: sweet, delicate, onion-like.
• Uses: fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.

Cinnamon:

• Flavour: sweet, spicy aroma.
• Uses: breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Cloves:

• Flavour: strong, spicy-sweet aroma.
• Uses: pork, lamb, barbeque sauces, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Coriander:

• Flavour: sage and lemon rind.
• Uses: curries, stews, pickles, bean and rice dishes, breads, cookies, gingerbread, cakes.

Cumin:

• Flavour: strong, slightly bitter, lemon flavour.
• Uses: Spanish, Mexican, and Eastern dishes, stews, pickles, tomato dishes.
• Note: another 'Lethal Weapon', use with caution.

Curry Powder:

• Flavour: a blend of many spices. Warm and sharp through hot and spicy. Exact flavour depends on brand.
• Uses: meat, poultry, seafood, egg dishes, cheese dishes, soups, sauces, seafood salads, dips, cheese spreads, rice dishes.

Dill Weed or Seed:

• Flavour: mild, slight caraway aroma.
• Uses: meat, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Ginger:

• Flavour: pleasant odour, pungent taste.
• Uses: Oriental dishes, meats, poultry, vegetables, fruits, dressings, pickles, jams, marinades, breads, cookies, pies, cakes, desserts.

Mace:

• Flavour: similar to nutmeg.
• Uses: veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.

Marjoram:

• Flavour: spicy and sweet.
• Uses: Roasts (meat and poultry), fish, seafood, eggs, stews, casseroles, soups, vegetables, salads, gravies, sauces.

Mint:

• Flavour: spicy and cool.
• Uses: Roast lamb and beef, vegetables, sauces, relishes, jellies, salads, fruits, beverages.

Mustard:

• Flavour: pungent taste.
• Uses: pickles, relishes, dressings, sauces, dips, egg dishes, marinades, pork, ham, corned beef.

Nutmeg:

• Flavour: warm, sweet and spicy.
• Uses: vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Oregano:

• Flavour: strong and aromatic.
• Uses: Italian dishes, pizza, pasta, meats, poultry, fish, seafood, stews, casseroles, egg dishes, tomato sauces, soups, vegetables, salads, dressings.

Paprika:

• Flavour: varies - mild & slightly sweet to hot.
• Uses: meat, poultry, dressings, dips, vegetables, soups, salads.
• Note: Used to add colour to dishes.

Parsley:

• Flavour: mild.
• Uses: Brings out the flavour of most non-sweet foods. Garnish.

Poultry Seasoning:

• Flavour: like sage, but milder.
• Uses: poultry, stuffings, biscuits.

Rosemary:

• Flavour: sweet, spicy, pinelike fragrance.
• Uses: roasts, meat, poultry, fish, stew, casseroles, stuffings, salads, bread, egg dishes.

Saffron:

• Flavour: stron aroma, slightly bitter.
• Uses: poultry, fish, seafood, rice, bread, cakes. Can also be used as a tea.

Sage:

• Flavour: strong, slightly bitter.
• Uses: roasts, meat, poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.

Savory:

• Flavour: pleasant, peppery aroma.
• Uses: meat, poultry, egg dishes, fish, stuffing, salads, soups, gravies, sauces.

Sesame Seed:

• Flavour: mild, nutlike.
• Uses: As a garnish on bread, rolls, cookies, salads.

Tarragon:

• Flavour: mild, licoricelike.
• Uses: meats, poultry, fish, stews, vegetables, salads, sauces.

Thyme:

• Flavour: strong, pungent.
• Uses: roat meat, roast poultry, fish, stews, vegetables, salads, sauces.
• Note:

Tumeric:

• Flavour: aromatic, slightly bitter, pepperlike.
• Uses: curry dishes, pickles, relishes, dressings, dips.

Can Size	Contents
8 oz. can	1 cup
Picnic	1 1/4 cups
No. 300	1 3/4cups
No. 1 tall	2 cups
No. 303	2 cups
No. 2	2 1/2 cups
No. 2 ½	3 1/2 cups
No. 3	4 cups
No. 5	7 1/4 cups
No. 10	13 cups