Page:Browne - The Plain Sailing Cook Book.djvu/19



The following is by no means intended as a complete glossary of cookery terms, but includes only those special words or phrases in commonest use the meaning of which it is necessary or desirable that the amateur cook should understand.

Baking. The process of cooking by diffused heat in an oven.  Basting. The process of moistening roasting meat of any kind, to prevent burning, by dipping up the liquid from the roasting-pan with a large spoon and pouring it over the surface of the meat from time to time during the roasting.  Beating. The method by which cooking materials, either singly or in combination, are put into quick and constant motion, being turned over and over, and the under part brought continually to the surface. Unlike the "stirring" process, in "beating" a large amount of air is combined and enclosed with the material that is beaten.  Boiling. The process of cooking food in boiling water.  Broiling. The process of cooking meats by direct contact with the fife or with a heated surface, either on top of the stove or in the oven.  Creaming. As applied to butter, and to mixtures in which butter is the chief ingredient, this denotes the process of rubbing, pressing, and stirring the butter or butter mixture with a wooden spoon until it becomes soft and thoroughly pliable. In cold weather, the bowl in which butter is "creamed" should be warmed before the butter is put into it. 