Today I want to
talk about more terminology that a recipe may contain and some definitions for
terms used in recipes:
- Optional ingredients:
ingredients that aren't critical for the recipe, but can be used for added
flavor or change the dish in some way (ie. Chocolate chips added to oatmeal
raisin cookie dough)
- To taste: add as much
or as little as you like, carefully adding a little at a time, tasting in
between additions. You can always add more, but canít remove too much.
- Substitutions: some
recipes may suggest ways that you can change the recipe by using different
ingredients. This can be helpful if you're out of a certain ingredient or
to an ingredient. In the next couple of weeks I will have more information
on ingredient substitutions as well as whether the quantities in a recipe
may be altered.
- Descriptive ingredient
lists: preparation information that describes the preparation of the
ingredient before combining with other ingredients (ie. 2 cloves garlic,
minced, 1 oz. Cheddar cheese, shredded)
- Measuring ingredients:
proper measuring of ingredients is important. The quantity to be measured
will be stated before the method of preparation (ie. 1 c walnuts, chopped-
measure the walnuts, then chop vs. 1 c chopped walnuts- chop the walnuts,
- Preheat the oven: an
important step that allows the oven to sit at its intended temperature for
at least 15 minutes for correct pre-heating. The cooking/baking times will
be affected by an improperly preheated oven, as well as some baked items
wonít turn out as successfully due to the cooler oven temperatures.
Some definitions for terms
used in recipes:
- Beat/blend: to mix
ingredients together until the mixture is smooth. Can be done with a spoon
or electric mixer
mixing two or more ingredients, such as sugar and butter, then eggs,
together until they become creamy, pale in color, smooth and fluffy. Can be
done with a spoon but is easily done with an electric mixer
Crimping: a technique used to
decorate the edge of a single pie crust or ensuring that the top and bottom
crusts are sealed properly when used on a double crust pie. Pinch the
outside edge of the crust with the thumb and index finger of one hand, while
pressing from the inside with the index finger on the other hand. Repeat at
- Cut In: combining dry
ingredients with solid fat (ie. butter) by cutting the fat into the dry
ingredients with a pastry blender, two knives or a food processor, creating
a coarse texture.
Dredge: a light dusting of
flour sprinkled on the dough, rolling pin, and work surface to prevent
sticking while rolling out the dough. May also be used to describe the
dusting of cakes and other baked goods with powdered sugar.
To combine a light ingredient, such as whipped egg whites, into a heavier
mixture of ingredients. The light ingredient is gently combined with the
heavier mixture by using a spoon or spatula to turn it over and into the
Glazing: a glaze is applied to
the surface of pastries and bread to give them a glossy finish
Kneading: the working of yeast
dough to develop the gluten in the flour which assists in the rising of the
dough. Can be done by hand, bread machine or electric mixer.
- Mix: To combine two or
more ingredients, using any method that blends them together evenly.
When an ingredient is chopped, grated, blended, or liquefied by the use of a
blender or food processor.
create a smooth, thick food by liquefying in a blender, food processor or
forcing the food through a sieve
combing ingredients until evenly blended
- Toss: mixing
fragile ingredients, such as lettuce, by using two utensils to gently lift
and drop several times until the ingredients are well mixed
to add air to a mixture by rapidly beating the ingredients together with a
whisk, hand beater or electric beater. Whipping a mixture will produce a
light and fluffy texture and increases its volume.
create an evenly blended ingredient (ie. eggs) or blend liquid ingredients
together using a whisk or a fork