Resources and Tools

Abbreviation

cup

°F

degrees Fahrenheit

inch

lb.

pound

no. or #

ounce

pt.

pint

qt.

quart

Tbsp. or T

Tablespoon

tsp. or t

teaspoon

Cooking Terms

Bake: Cook in an oven in covered or uncovered container.

Mix: Combine ingredients.

Blend: Thoroughly mix two or more ingredients.

Boil: Cook in water until bubbles rise continually and break on the surface.

Braise: Cook in water until bubbles rise continually and break on the surface.

Broil: Cook by direct heat, usually on oven rack.

Brown: Cook food quickly, usually in a skillet, until surface is brown.

Chop: Cut into smaller pieces with a knife.

Sauté: Cook in skillet or pan with small amount of fat.

Cream: Use a fork, spoon, or electric beaters to make a solid fat (butter, margarine, etc.) smooth and creamy, either before or while mixing with another ingredient, usually sugar.

Cut in: Use a knife, fork, or pastry blender to mix solid fat (butter, margarine, etc.) into dry ingredients by chopping until finely divided and mixture is like course cornmeal.

Cube: Cut into small, bite-sized pieces.

Simmer: Cook in a liquid just below boiling point. Bubbles form slowly and collapse below the surface.

Dice: Cut into very small pieces.

Slice: Cut into thin strips or pieces.

Drain: Pour off liquid.

Steam: Cook over a small amount of boiling water in a covered saucepan. Food should not touch water. It is cooked by the steam rising off the water.

Fold: Combine ingredients using two motions with a spoon: first cut down through the mixture, then turn it over by sliding the spoon across the bottom of the bowl.

Stew: Simmer food in a small amount of liquid.

Fry: Cook in fat, usually in a deep skillet or fryer.

Grate: Rub food on a grater or chop in blender or food processor.

Stir fry: Cook quickly in small amount of fat, stirring continuously.

Grind: Reduce to very tiny pieces by cutting or crushing.

Knead: Mix dough by hand with pressind, folding, and stretching motion.

Whip: Beat rapidly to incorporate air and increase volume.

Technique

Ingredients

Directions

Baked Fruit

• 2-4 whole pieces fresh fruit (apples, pears, plumbs, peaches, apricots)

• ¼ cup water

• Nonstick spray

• Cinnamon

1. Preheat oven to 350°F.

2. Wash fruit and slice in half. Remove core and seeds. Place in baking pan coated with nonstick spray. Sprinkle with cinnamon. Add enough water to coat the bottom of the pan.

3. Bake at 350°F for 25-30 minutes until fruit is tender.

Boiled Vegetables

1. Wash, trim, and cut fresh vegetables as needed.

2. Fill saucepan 2/3 full of water and bring to boil. Add vegetables. Frozen vegetables should be added to boiling water without thawing. Bring to a boil again, reduce heat, cover and simmer.
• Green vegetables give off acids which cause loss of color. When boiling, leave the lid off the pan for the first few minutes to allow acids to escape.
• Red vegetables retain color if a small amount of vinegar or lemon juice is added when boiling.
• Yellow vegetables may lose their color if overcooked.
• White vegetables turn yellow or gray from overcooking.

3. Cook vegetables until tender. Do not overcook. Drain water. Water can be saved for soup stock or recipes calling for water.

Steamed Vegetables

• 2 cups vegetables (any kind of fresh or frozen- broccoli, cauliflower, and carrots work well)

• Water

1. Wash fresh vegetables under cool, running water.

2. Cut and trim vegetables as needed.
3. Bring an inch of water to a boil in the bottom of a saucepan.

4. Once water is boiling, place vegetables in a perforated basket (one that will not melt in the heat). Place basket over boiling water and cover tightly.

5. For green vegetables, leave lid off slightly to help vegetables keep their color.

6. Cook until vegetables are tender. Time will vary depending on the vegetables.

Grain or Legume

Ingredients

Directions

Makes

Beans, dry

• 8 cups water, divided

• 2/3 cup dry beans

Wash beans. Put in saucepan with lid. Add 4 cups of water and bring to a boil. Boil for 2 minutes. Cover pot and remove from heat. Let sit for 1 hour. Discard soaking water and add 2-4 cups fresh water. Return to heat and simmer slowly until beans are tender. Cooking time will vary from 1-3 hours depending on the variety and age of the beans. Add more water as needed.

2 cups

Bulgar

• 1 cup water

• ½ cup bulgur

Cornmeal

• 2 cups water

• ½ cup cornmeal

• Dash of salt

Couscous

• 1 cup water or broth
• ½ cup couscous
• Dash of salt

Boil water or broth in a saucepan. Add couscous and salt. Stir, cover, and remove from heat. Let stand for 5 minutes. Fluff before serving.

1 1/2 cups

Lentils

• 1 cup water or broth
• ½ cup lentils

Rinse lentils in cool running water. Add to a saucepan with water or broth. Bring to a boil then reduce heat, cover, and simmer until lentils are tender, about 15-20 minutes

Oatmeal

• 1 1/4 cup water or low-fat milk
• ½ cup oats

Boil water or milk in a saucepan. Stir in oats. Cook 5 minutes on medium heat. Stir occasionally.

Quick Barley
(regular barley cooks in 45 minutes)

• 1 cup water
• ½ cup quick barley
• Dash of salt

Boil water and salt in a saucepan. Stir in barley. Cover. Cook 10-12 minutes. Remove from heat. Let stand 5 minutes.

Quinoa

• 1 cup water or broth
• ½ cup quinoa

If not pre-rinsed, rinse quinoa in cold water to reduce bitterness. Add to a saucepan with water or broth. Bring to a boil then reduce to a simmer. Cook 12-15 minutes or until liquid is absorbed. Fluff before serving.

Rice, brown

• 2 to 2½ cups water
• 1 cup brown rice
• Dash of salt

Combine water, rice, and salt in a saucepan. Bring to a boil. Cover and reduce heat. Do not stir. Simmer 45-55 minutes until rice is tender and water is absorbed.

Rice, white (not instant)

• 2 cups cold water
• 1 cup white rice
• Dash of salt

Combine water, rice, and salt in a saucepan. Bring to a boil. Cover and reduce heat. Do not stir. Simmer 15-18 minutes until rice is tender and water is absorbed.

Rice, wild

• 2 cups water
• ½ cup rice

Combine water and rice in a saucepan. Bring to a boil, stir once or twice. Cover and reduce heat. Simmer 50 minutes or until kernels open.

Rice, oven baked

Follow ratios of water to rice above

Preheat oven to 375°F. Place ingredients in an oven-safe dish with a lid and put in oven. Bake brown or wild rice 40-45 minutes. Bake white rice 30 minutes. All water should be absorbed.

Other grains

Follow ratios of water to rice above

Follow package directions

Freezer (0°F)

Measurement

Equivalent

3 teaspoons

1 Tablespoon

1 Tablespoon

3 Teaspoons

2 Tablespoons

4 Tablespoons

12 Tablespoons

16 Tablespoons

1 cup

1 pint

1 quart

4 quarts

1 gallon

1 fluid ounce

1 liter

1 pound

1 kilogram

Measurement

Equivalent

1 pound butter or other fats

2 cups

2 Tablespoons

1 pound hard cheese

4 ounces grated hard cheese

1 pound cottage cheese

3 ounces cream cheese

1 pound flour

1 pound cake flour

1 pound whole-wheat flour

3 1/2 cups

1 ounce flour

1 pound sugar

1 ounce sugar

1 pound powdered sugar

1/4 pound chopped nuts

1 pound raisins

1 pound dry coffee

Food Substitutions

1 cup cake flour

1 cup minus 2 Tablespoons all-purpose flour + 2 Tablespoons cornstarch

2 Tablespoons flour

1 cup milk

1 cup buttermilk

1 cup sour cream

1 square unsweetened chocoloate

1 cup honey or corn syrup

1 teaspoon baking powder

1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

1 cake compressed yeast

1 package dry yeast

1 Tablespoon fresh herbs

1/3 to 1/2 teaspoon dried herbs

1 small onion

1 Tablespoon instant minced onion OR
3/4 teaspoon onion powder

1 small garlic clove

1/2 teaspoon minced garlic OR
1/4 teaspoon garlic powder

1 teaspoon dry mustard

1 Tablespoon prepared mustard

1 cup chicken or beef broth