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Useful Information

DK PublishingDK Publishing 2/07/2014 DKBooks
Photo: Tells you how many people the recipe serves, or how much is produced. © Provided by DKBooks Tells you how many people the recipe serves, or how much is produced.

This is especially important, because it alerts you to what has to be done before you can begin to cook the recipe. For example, you may need to soak some beans overnight.

Photo: Indicates how much time you will need to prepare and cook a dish. Next to this symbol, you will also find out if additional time is required for such things as marinating, standing, rising, or cooling. You will have to read the recipe to find out exactly how much extra time is needed. © Provided by DKBooks Indicates how much time you will need to prepare and cook a dish. Next to this symbol, you will also find out if additional time is required for such things as marinating, standing, rising, or cooling. You will have to read the recipe to find out exactly how much extra time is needed.

This denotes that special equipment is required, such as a deep-fat fryer or skewers. Where possible, alternatives are given.

Photo: Points out nutritional benefits, such as low fat or low GI. © Provided by DKBooks Points out nutritional benefits, such as low fat or low GI.

This symbol accompanies freezing information.

Photo: This is especially important, because it alerts you to what has to be done before you can begin to cook the recipe. For example, you may need to soak some beans overnight. © Provided by DKBooks This is especially important, because it alerts you to what has to be done before you can begin to cook the recipe. For example, you may need to soak some beans overnight.

Indicates how much time you will need to prepare and cook a dish. Next to this symbol, you will also find out if additional time is required for such things as marinating, standing, rising, or cooling. You will have to read the recipe to find out exactly how much extra time is needed.

Photo: This denotes that special equipment is required, such as a deep-fat fryer or skewers. Where possible, alternatives are given. © Provided by DKBooks This denotes that special equipment is required, such as a deep-fat fryer or skewers. Where possible, alternatives are given.

Points out nutritional benefits, such as low fat or low GI.

Photo: This symbol accompanies freezing information. © Provided by DKBooks This symbol accompanies freezing information.

Tells you how many people the recipe serves, or how much is produced.

Useful Information

A Guide to Symbols

The recipes in this guide are accompanied by symbols that alert you to important information.


Basic kitchen equipment

There is no need to spend a fortune on gadgets to cook well, since good food comes from the ingredients and the cook, but certain tools of the trade will make the job more enjoyable:

Food processor

Citrus juicer – hand-held

Knives – 1 large chopping, 1 small serrated, 1 bread, and 1 carving knife

Vegetable peeler

Cheese grater

Fruit zester

Large cutting board

Salad spinner

Roasting trays – for meat

Flat baking sheets – for baking

Electric hand whisk

Hand-held balloon whisk

Large fine sieve

Garlic press

Colander

Pastry brush

Rolling pin

Food weighing scales

Wooden spoons

Ladle

Ice cream scoop

Slotted spoon

Spatula

Fish slice

Mixing bowls

Good nonstick frying pan

Saucepans with lids in varying sizes

Kitchen scissors

Measuring jug

Oven mitts


Recipe terms

Just as in any other activity, cooking has its own specialized vocabulary. Although in this guide, recipes are written without unnecessary jargon, it can help to know exactly what is meant by specific terms.


Food preparation

Drizzle refers to pouring a liquid, such as olive oil, slowly back and forth in a fine stream.

Fold refers to incorporating a light, airy mixture into a heavier mixture.

Marinate means to let a food soak in a liquid that will add flavor and/or tenderize it.

Pinch is an amount of a dry, powdery ingredient that you can hold between your thumb and forefinger.

Purée is both an action and product, results in a smooth mixture when food is processed in a food processor, blender, or food mill.

Zest is both the action and product of removing the rind of a citrus fruit. Avoid zesting the bitter white pith.

Dice describes small, uniform cubes of approximately 1/4in (5mm). To cut dice, first cut the food into matchsticks then, bundling the sticks together, cut crosswise into uniform cubes.

Julienne are matchsticks that are thin and about 2in (5cm) long. To cut julienne, cut first to length, then stack the slices and cut lengthwise into 1/8in (3mm) wide sticks.

Chop means to cut food into small, irregular, pea-size pieces. The best way to do this is to coarsely cut up the food first, then place the pieces in a pile. Holding the tip and handle of a chef’s knife and using a rocking motion, chop the pieces. “Finely chopped” indicates pieces, cut as described above, that are less than 1/8in (3mm) thick.


Cooking

Browning means cooking food quickly so it colors all over and keeps the juices sealed. It can be done in oil or butter on the stove top, under the grill, or in the oven.

Boiling occurs when a liquid reaches 212°F (100°C), and produces large bubbles that continuously rise and break the surface.

Simmering also produces bubbles, but these rise in a steady stream, are much smaller, and are just visible on the surface.

Reducing means to boil a liquid rapidly so that a proportion evaporates leaving a deeper, more concentrated sauce.

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