Magic Chef CGS1740ADL Owner's Manual page 37

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MARGARINE - Comes in several forms. Regular
margarine with 80 percent fat is interchange-
able with butter in recipes.
MARINADE -A seasonedliquid,in whichfoodis
soaked to enhanceflavor.
MARINATE- To soak in a marinade.
MEAT TENDERIZER - Papain from natural
tenderizerssuchas papaya is usedto soften
meat tissue. It is usually sprinkled on the
meat before meat is cooked.
MERINGUE - Mixture of stiffly beaten egg
whites and sugar. Also the cooked soft
mixture on desserts or the cooked "hard"
mixture as a dessert shell.
MINCE- To cut into very small pieces,using
knife, food grinder or blender, or food
processor.
PEEL-To remove outercoveringof foods by
trimmingaway with knifeor vegetablepeeler,
or by pulling off.
POT-ROAST - To cook large piecesof meat or
poultry by braising; also certain meat cuts.
PREHEAT- To heat oven to desired
temperaturebeforeputting food into bake.
PUNCHDOWN - To deflate a risen yeastdough
by pushingit down with the fist.
PUREE - 1.A thickmixturemadefroma pureed
vegetable base. 2. To pressfood through a
fine sieveorfoodmill,orto blendin blenderor
food processerto a smooth,thick mixture.
PIT - To remove seed from whole fruit.
SCORE- 1. To cut shallow slits in surface of
food to increase tenderness or to prevent fat
covering from curling. 2. To decorate.
SHRED - To cut food into slivers or slender
pieces, usinga knife or shredder.
SHUCK - To remove meat of oysters, clams,
etc. from their shellsor to removethe husk
from corn.
SKIM- To removefat or scumfrom surfaceof
food.
TOSS - To mix foods lightly with a lifting
motion, using two forks or spoons.
TRUSS - To secure poultry with string or
skewers, to hold its shape while cooking.
VINEGAR - An acid liquid used for flavoring and
preserving. Among the types: Cider vinegar,
made from apple juice, has a mellow fruit
flavor; distilled white vinegar, usually made
from grain alcohol; herb vinegars flavored
with herbs; and red or white wine vinegars
which also may be flavored with garlic.
WHIP-To beatrapidly with mixer,wire whisk
or hand beater, to incorporate air and
increasevolume.
YEAST - Micro-organisms that producecarbon
dioxide and alcohol from carbohydratesto
cause baked goodsto rise, fruits to ferment,
etc.
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