This list of resources and tools will help you work more quickly and accurately in the kitchen. Click a title to jump to the topic on the page. We will be adding interactive tools in 2021, so stay tuned!<\/p>\n\n\n\n
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Cookbooks often use abbreviations for sizes and quantities. Below are common cookbook abbreviations. This cookbook capitalizes Tablespoon but not teaspoon for more clarity.<\/p>\n\n\n
Abbreviation<\/strong><\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> cup<\/p><\/div><\/div><\/td><\/tr> °F<\/strong> degrees Fahrenheit inch lb.<\/strong> pound no.<\/strong> or #<\/strong><\/p><\/div><\/div><\/td> ounce pt.<\/strong><\/p><\/div><\/div><\/td> pint<\/p><\/div><\/div><\/td><\/tr> qt.<\/strong><\/p><\/div><\/div><\/td> quart<\/p><\/div><\/div><\/td><\/tr> Tbsp. <\/strong>or T<\/strong><\/p><\/div><\/div><\/td> Tablespoon<\/p><\/div><\/div><\/td><\/tr> tsp.<\/strong> or t<\/strong><\/p><\/div><\/div><\/td> teaspoon<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n Recipes use certain words to describe how to cook and prepare ingredients. The list below explains the most common cooking terms used in cookbooks. <\/p>\n\n\n Cooking Terms<\/p><\/div><\/div><\/td><\/tr> Bake:<\/strong> Cook in an oven in covered or uncovered container.<\/p><\/div><\/div><\/td> Mince: Cut or chop into tiny pieces.<\/p><\/div><\/div><\/td><\/tr> Mix: Combine ingredients.<\/p><\/div><\/div><\/td><\/tr> <\/p><\/div><\/div><\/td><\/tr> Blend: Thoroughly mix two or more ingredients.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Boil: Cook in water until bubbles rise continually and break on the surface.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Braise: Cook in water until bubbles rise continually and break on the surface.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Broil: Cook by direct heat, usually on oven rack.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Brown: Cook food quickly, usually in a skillet, until surface is brown.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Chop: Cut into smaller pieces with a knife.<\/p><\/div><\/div><\/td> Sauté: Cook in skillet or pan with small amount of fat.<\/p><\/div><\/div><\/td><\/tr> 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.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> 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.<\/p><\/div><\/div><\/td> <\/p><\/div><\/div><\/td><\/tr> Cube: Cut into small, bite-sized pieces.<\/p><\/div><\/div><\/td> Simmer: Cook in a liquid just below boiling point. Bubbles form slowly and collapse below the surface.<\/p><\/div><\/div><\/td><\/tr> Dice: Cut into very small pieces.<\/p><\/div><\/div><\/td> Slice: Cut into thin strips or pieces.<\/p><\/div><\/div><\/td><\/tr> Drain: Pour off liquid.<\/p><\/div><\/div><\/td> 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.<\/p><\/div><\/div><\/td><\/tr> |