page 11 of College Cuisine. These are terms used in the
free recipes. There
are many more in the book.
Make a mixture
smooth by vigorous over-and-over motion using a metal whisk,
fork, spoon or electric beater.
food into cubes of approximately the size of your fingertips.
hot frying pan or saucepan in small amount of fat.
brush baking pan lightly with fat to prevent sticking (butter,
margarine, no-stick cooking spray).
fry quickly in a small amount of fat.
liquid just below the boiling point; bubbles form slowly and
burst before reaching surface.
thoroughly without beating
a frying pan over high heat in small amount of fat, tossing
and stirring continuously with slotted spoon
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