Magic Chef CGR3742CDT Owner's Manual page 35

TERMS
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DRAW o To remove entrails from, and clean,
poultry or game. Drawn fish are whole fish
that have beencleaned(eviscerated)but not
boned.
DOT To scatter bits, as of butter or
margarine, over surface of food.
DREDGE - To cover or coat food, as with flour,
cornmeal, etc.
then into a choiceof sauces.Dessertfondues
includechocolateorothersaucesfor dipping
chunksof poundcakeor fruit. The term also
denotesa bakedmaindish madewithcheese,
milk and bread.
GELATIN - Available as unflavoredand fruit-
flavored. They are not interchangeable.
GLACE - 1.Glazed,aswith a frosting.2.Frozen.
DRESS- To mix salad or other food with
dressingor sauce.
GluL 1. TOcoat with a glossymixture.2. Con-
centratedstock usedto add flavor.
DRIPPINGS - Fat andjuicegiven off by meator
poultry as it cooks.
FLAME- To ignite warmed alcoholic beverage
poured over food. Also known as flambe.
FLOUR - 1.All-purpose.Madefrom a variety of
wheats, it producesgood results for a wide
variety of bakedgoods.Whole-wheatflouris
milled from the entire wheat kernelwhilerye
flour is milled from the rye kernel.Cakeflour
is milled especiallyfor cakesand otherlight
baked products.For best resultsalways use
the flour called for in the recipe. In recipes
calling for all-purpose and whole wheat or
rye, a certainproportionof all-purposeto the
otherflour is neededfor best results;sodon't
substituteflour. 2. To coat lightly with flour.
FLUTE - To make decorativeindentations.
FOLD IN-To combinedelicateingredients such
as whippedcream or beatenegg whiteswith
otherfoodsby usinga gentle,circularmotion
to cut down intothe mixture,slideacrossthe
bottom of the bowl to bring some of the
mixture up and over the surface.
FONDUE- Most often a dish of hot melted
cheese and wine, into which bread is dipped
and then eaten. For meat fondues, at the table,
cubes of meat are dipped in hot fat to cook,
GRATE.To rub food on a grater (or chop in
blender or food processor)to producefine,
mediumor coarse particles.
6RATIN - A Frenchtermdefininga browncrust
formed by baking or broilingbread crumbs,
cheese, butter or a mixture on top of a
casseroleor other dish.
GREASE - To rub surface of dish or pan with fat,
to keep food from sticking.
GARNISH - To add a decorativetouchto food,
as with parsley, croutons or prepared
vegetables.
GRILL- To cook food on a rack by direct heat;
also the appliance or utensil used for this type
of cooking.
GRIND - To reduceto particlesin foodgrinder,
blenderor food processor.
KNEAD - To work a food mixture (usually
dough) with a press-fold motion.
LUKEWARM - At a temperature of about 95°F.
Lukewarm food feels neither warm nor cold
when in contact with inside of the wrist.
MARBLED- Term used to describe meat with
visible fat running through the lean.
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