Page:Browne - The Plain Sailing Cook Book.djvu/20

 Cutting and Folding. The process by which beaten egg-whites are ordinarily combined with other materials. It consists in placing the egg-whites and the other materials in a bowl, and then with a large spoon cutting slowly down through and through the entire contents of the bowl, lifting and turning the spoon at frequent intervals, and repeating these motions until all the materials are combined. This process is necessary in order that the air which has been combined and enclosed with the egg-whites in beating shall not escape—as it would do if the ordinary methods of mixing were followed.  Dredging. The process of sprinkling flour or other powder-like material over anything that is to be or has been cooked.  Frying. The process of cooking by direct immersion in some form of fat heated to a very high temperature.  Lukewarm. Moderately warm; neither decidedly hot nor decidedly cold.  Mincing. The process of cutting or chopping anything into small bits.  Mixing. Any method by which materials are combined in cookery, whether by "stirring," by "beating," or by "cutting and folding."  Parboil. To boil partially; a method commonly followed with some kinds of meat, either to preserve it until ready for the final cooking process or to render it more tender for cooking in the ordinary way.  Roasting. Strictly speaking, the process of cooking over a clear fire, with some form of metal reflector to concentrate the heat on the material that is being cooked. In common usage, however, there is little clear differentiation between "roasting" and "baking." <section end="ROASTING" />