a
made-from-scratch mayonnaise flavored with garlic and other
herbs
Italian
for “to the tooth” – a degree of doneness for pasta and other
foods that results in a consistency that is firm, but not
crunchy and that provides a bit of resistance when bitten into
a cooking method of surrounding food with
dry heat, typically in an oven
celebrating a meal with
friends and family by smoking food for a long time over
relatively low heat using smoldering wood
to brush or
drizzle food with oil, drippings or stock as it cooks
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to mix briskly
with a fork, whisk or electric mixer
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to cook briefly
in boiling liquid and cool rapidly in cold water to stop the
cooking process
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to mix
ingredients thoroughly until combined
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to heat liquid
until it bubbles and the bubbles break the surface – water boils
at 212°F (100° C)
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a cooking
method of browning meat in a deep pan, adding liquid to about
1/3 of the way up the meat, covering the pan and cooking over a
low heat for 1 to 4 hours until the meat is very tender
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a cooking
method using very high heat directly on only one side of the
food, either from the top or the bottom side
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a measurement
unit of energy – the amount of energy required to raise the
temperature of 1 ml of water by 1° C at sea level
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the main source
of energy for the body – “simple” carbohydrates, such as sugars
found in sweets and fruits, are absorbed quickly by the body and
have little nutritional value; “complex” carbohydrates, such as
starches and fiber found in vegetables and whole grains, take
longer to digest and have more nutritional value than “simple”
carbohydrates
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to cut into
small pieces of not necessarily the same shape, but of
approximately the same size, typically ¼” x ¼” or slightly
larger
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adding water,
wine or stock to a pan in which meat has been cooked and bits of
browned meat have stuck to the pan – as the liquid boils, it
absorbs the flavors of the meat and forms a flavorful sauce
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to cut food
into small cubes of the same size and shape, typically about ¼”
x ¼” x ¼”
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abbreviation
for “Essential Fatty Acid” – EFAs are not produced by the body,
yet are essential for health; EFAs include naturally occurring
fats found in fish and flaxseed
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a group of
chemical compounds that contain “fatty acids” – energy that the
body doesn’t consume (excess calories), is stored in the body as
fat; fat helps the body absorb vitamins A, D, E, K and
carotenoids
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“good” fats
that lower the LDL cholesterol level (the “bad” cholesterol and
raises the HDL cholesterol level (the “good” cholesterol) –
sources include avocados and olives, as well as their oils; nuts
like almonds, cashews, pecans and peanuts
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“good” fats
that do not raise the LDL cholesterol level (the “bad”
cholesterol) – sources include oils from corn, safflower,
soybean and sunflower; walnuts; mayonnaise and salad dressings
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“bad” fats that
raises the LDL cholesterol level (the “bad” cholesterol) and
lowers the HDL cholesterol level (the “good” cholesterol) –
sources include high-fat meats, high-fat dairy (e.g., butter,
ice cream, whole milk), chocolate and coconut oil
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“bad” fats
produced when oil is “hydrogenated” which act like saturated
fats – sources include stick margarine, most commercially baked
goods, most commercial baking mixes, shortening and some
deep-fried restaurant items (a small amount of transfat is also
naturally found in animal protein and dairy products)
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the portion of
fruits, vegetables and whole grains that the body does not
digest – fiber helps to lower cholesterol, regulate blood sugar
levels and eliminate waste
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a cooking
method using very high heat directly on only one side of the
food, generally the bottom, to sear meat and vegetables on the
outside and retain the juices on the inside
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the addition of
a hydrogen atom to a molecule of liquid vegetable oil that turns
the liquid to a solid at room temperature – hydrogenated oils
contain “transfats” – margarine and shortening are examples of
“partially hydrogenated” oils, which contain more transfats than
completely hydrogenated oils
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to cut food
into thin strips
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a butter
substitute developed in the late 1800’s – margarine contains 80%
hydrogenated vegetable oil and 20% water, colorings and
flavorings; stick margarine is loaded with transfats (tub
margarine is better choice)
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a liquid sauce
used to flavor meat, poultry, seafood and vegetables before
cooking
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to chop into
very small pieces, typically less than 1/8” x 1/8”
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to partially
cook food by boiling in water
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compounds other
than vitamins and minerals in fruits and vegetables that reduce
the risks of diseases and slow the aging process – the
immune-boosting, antioxidant and other health promoting
properties of active compounds in plants include carotenoids,
phytosterols, terpenes and liminoids, among others
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a chemical
family made up of chains of amino acids and found in virtually
every part of the human body – unlike fats, amino acids are not
stored by the body and must be replenished daily from sources
including fish, meat, poultry, soy, legumes (beans), nuts and
dairy
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to add liquid
to dried (dehydrated) ingredients to bring them back to their
original form
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to boil or
simmer liquids to evaporate part of the water and concentrate
the flavors in the remaining liquid
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a cooking
method for meat, poultry, seafood and vegetables using an open
pan in the oven
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a cooking
method using a small amount of butter or oil over moderately
high heat to brown and cook food quickly
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a cooking
method using moisture and low heat for up to 12 hours, typically
in a crock pot or slow cooker
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a cooking
method in which food is placed in a pot with a small amount of
boiling water and the pan is covered – the food may be placed on
a rack or in a basket or colander to keep it out of the boiling
water
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a cooking
method using a small amount of liquid in a covered pot over low
heat; a thick, chunky soup-like mixture of meat and/or
vegetables cooked using the stewing method
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using a spoon
to mix ingredients, typically using a circular or figure 8
motion
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a cooking
method using a small amount of butter or oil over moderately
high heat to cook food quickly, typically while moving the pan
back and forth over the heat source while stirring
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a broth made
from cooking vegetables, meat or poultry in water – stock is
typically the base for soups and sauces
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the outermost
colored portion (not the white pith) of citrus skin which
contains aromatic oils used to flavor foods
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