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Kitchen Reference 2
Home Kitchen Archives Growers Orchard Trail Apple Kids
 
 
This page contains a list of common cooking terms, a list, with descriptions, of common herbs and spices and US to Metric conversion charts.
If you have anything you think should be added to these lists, please, let us know and we would be glad to include them.

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Cooking Terms

  • baste - to brush on or spoon a liquid over food to keep it moist during cooking
  • blanch - to dip in boiling water, then in cold water, in order to cook food partially or in order to remove its skin or peel
  • blend-to combine ingredients of different textures by mixing gently
  • braise - to brown in fat, then add a small amount of liquid, cover, and cook slowly on stove or in oven
  • broil - to cook over or under direct heat
  • crisp - to soak vegetables in cold water until firm or to heat foods until crisp
  • cut in - to blend ingredients (e.g., flour and shortening) by using 2 knives or a pastry blender
  • dredge - to coat food with flour or crumbs
  • fillet- to remove bones from meat or fish
  • fold - to combine ingredients with a gentle folding motion
  • julienne - to cut into long, thin strips
  • marinate - to soak food in a liquid to add flavor or to tenderize it
  • mince - to cut into very fine pieces
  • parboil- to boil in water until partially cooked
  • pare - to remove the skin; to peel
  • poach - to cook in a hot liquid just below boiling point
  • purée- to put food through a coarse sieve to make a paste or thick liquid from it
  • sauté' - to fry in a small amount of fat
  • scald - to heat a liquid until hot, but not boiling
  • skim -to remove the fat that rises to the surface of soup, stew, or gravy by using a spoon or bulb baster
  • steam - to cook food by placing it in a covered, sieve like container over boiling water
  • steep - to let stand in a hot liquid that is just below boiling temperature


Herb & Spice Guide

  • Basil - meats, fish and seafood, vegetables, tomato salads and sauces
  • Bay Leaf - meat soups and stews, fish, marinades
  • Chives - potatoes, soup salads and salad dressings, dips
  • Cinnamon - Middle Eastern meat and rice dishes, toast, quick breads rice pudding, fruit pies and desserts, tea, cocoa, coffee
  • Cloves - ham, apple desserts, spiced tea
  • Dill - lamb chops, chicken soup, cottage cheese, sauce for fish, potatoes, cucumber salads, coleslaw, carrots, tomatoes, dips
  • Garlic -meat dishes, Chinese-style vegetables, salad dressings, dips, spaghetti sauce
  • Ginger - stir-fried pork or chicken, sweet baked goods, fruit desserts (peach and pear)
  • Marjoram - meat soups and stews, fish, dried bean and pea dishes
  • Mint - lamb, fish sauces, peas, cabbage salads, fruit salads, cold drinks
  • Nutmeg- rice dishes, sweet puddings, cauliflower, spinach, mushrooms, eggnog
  • Oregano - roasted meat and poultry, stews, vegetables, salad dressings, tomato sauces, marinades
  • Paprika- meat and poultry, broiled fish, deviled eggs, oven-browned potatoes, potato salad
  • Parsley - poultry, soups and stews, rice, stuffing potatoes, salad dressings and salads, tomato sauces
  • Rosemary - lamb, pork, veal, poultry
  • Sage - pork, poultry, stuffing’s, rice
  • Tarragon - roasted poultry, fish, salads and salad dressings
  • Thyme- roasted meats and poultry, soups and Mews, fish, Stuffing’s, rice

Us to Metric and Metric to US Conversions

ml = milliliter (one-thousandth of a liter)
l
= liter
g = gram
kg = kilogram (1000 grams)

US to Metric

Volume

1 tsp 5 ml
1 Tbs 15 ml
1 fluid oz 30 ml
1 C 240 ml
2 C (1 pt) 470 ml
4 C (1 qt) .95 l
4 qt (1 G) 3.8 l

Weight

1 oz 28 g
1 lb 454 g

Metric to US

Volume

1 ml 1/5 tsp
5 ml 1 tsp
15 ml 1 Tbs
100 ml 3.4 fluid oz
1/4 l
(250 ml)
1 C plus 2 tsp
1 l 34 fluid oz
4.2 C
2.1 pt
1.06 qt
0.26 G

Weight

1 g .035 oz
100 g 3.5 oz
500 g
(1/2 kg)
1.10 lb
1 kg 2.205 lb
35 oz

 

 
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