Apple Journal--Kitchen Reference Guide 2

Cooking Terms

baste - to brush on or spoon a liquid over food to keep it moist during cooking
blanch - to dip in boiling water, then in cold water, in order to cook food partially or in order to remove its skin or peel
blend-to combine ingredients of different textures by mixing gently
braise - to brown in fat, then add a small amount of liquid, cover, and cook slowly on stove or in oven
broil - to cook over or under direct heat
crisp - to soak vegetables in cold water until firm or to heat foods until crisp
cut in - to blend ingredients (e.g., flour and shortening) by using 2 knives or a pastry blender
dredge - to coat food with flour or crumbs
fillet- to remove bones from meat or fish
fold - to combine ingredients with a gentle folding motion
julienne - to cut into long, thin strips
marinate - to soak food in a liquid to add flavor or to tenderize it
mince - to cut into very fine pieces
parboil- to boil in water until partially cooked
pare - to remove the skin; to peel
poach - to cook in a hot liquid just below boiling point
purée- to put food through a coarse sieve to make a paste or thick liquid from it
sauté' - to fry in a small amount of fat
scald - to heat a liquid until hot, but not boiling
skim -to remove the fat that rises to the surface of soup, stew, or gravy by using a spoon or bulb baster
steam - to cook food by placing it in a covered, sieve like container over boiling water
steep - to let stand in a hot liquid that is just below boiling temperature

Herb & Spice Guide

Basil - meats, fish and seafood, vegetables, tomato salads and sauces
Bay Leaf - meat soups and stews, fish, marinades
Chives - potatoes, soup salads and salad dressings, dips
Cinnamon - Middle Eastern meat and rice dishes, toast, quick breads rice pudding, fruit pies and desserts, tea, cocoa, coffee
Cloves - ham, apple desserts, spiced tea
Dill - lamb chops, chicken soup, cottage cheese, sauce for fish, potatoes, cucumber salads, coleslaw, carrots, tomatoes, dips
Garlic -meat dishes, Chinese-style vegetables, salad dressings, dips, spaghetti sauce
Ginger - stir-fried pork or chicken, sweet baked goods, fruit desserts (peach and pear)
Marjoram - meat soups and stews, fish, dried bean and pea dishes
Mint - lamb, fish sauces, peas, cabbage salads, fruit salads, cold drinks
Nutmeg- rice dishes, sweet puddings, cauliflower, spinach, mushrooms, eggnog
Oregano - roasted meat and poultry, stews, vegetables, salad dressings, tomato sauces, marinades
Paprika- meat and poultry, broiled fish, deviled eggs, oven-browned potatoes, potato salad
Parsley - poultry, soups and stews, rice, stuffing potatoes, salad dressings and salads, tomato sauces
Rosemary - lamb, pork, veal, poultry
Sage - pork, poultry, stuffing’s, rice
Tarragon - roasted poultry, fish, salads and salad dressings
Thyme- roasted meats and poultry, soups and Mews, fish, Stuffing’s, rice

ml = milliliter (one-thousandth of a liter)
l = liter
g = gram
kg = kilogram (1000 grams)

US to Metric
Volume
1 tsp	5 ml
1 Tbs	15 ml
1 fluid oz	30 ml
1 C	240 ml
2 C (1 pt)	470 ml
4 C (1 qt)	.95 l
4 qt (1 G)	3.8 l
Weight
1 oz	28 g
1 lb	454 g

Metric to US
Volume
1 ml	¹/₅ tsp
5 ml	1 tsp
15 ml	1 Tbs
100 ml	3.4 fluid oz
1/4 l (250 ml)	1 C plus 2 tsp
1 l	34 fluid oz 4.2 C 2.1 pt 1.06 qt 0.26 G
Weight
1 g	.035 oz
100 g	3.5 oz
500 g (1/2 kg)	1.10 lb
1 kg	2.205 lb 35 oz