Carlyn Joyce D. Reyes BSNFT 4A

Food Preparation Terminologies

* +Beat - Making mixture smooth or introducing air by using brisk regular motion that lifts the mixture over n over.

* +Blend - Mixing thoroughly 2 or more ingredients.

* +Blanch - Pouring hot or water over food; Drain and rinsing immediately in cold water.

* +Chop - Cutting into pieces with a sharp tool as knife.

* +Coat - Covering with flour or .

* +Cream - Blending into a crcreameam consistency.

* +Dice - Cutting into ccubes.ubes.

* +Drain - Removing liquid from food.

* +Dredge - Sprinkling or coating with flour oorr otherother fine substances. * +FLAKE - Breaking or pulling apart a food like chickenchicken or fish that dividividesdes naturally.

* +Fillet - Lean, boneless piece or slice of fish oorr meat.

* +Grate - Rub food against a grater to divide into small pieces.

* +Grind - Reduce particles by cuttcutting,ing, crushing or grinding.

* +Knead - Manipulate with a pressing motion accompanied by folding or stretching.

* +Marinate - Soak in a mixture usually containing vinegar or wine & various spices.spices.

* +MASH - Make into a soft, pulpy mass or mixture.

* +Mince - Cut or cchophop into very small pieces.

* +Mix - Combine ingredients in any way that affectsaffects distribution.

* +PARE - To cut off outer covering/layer.

* +FOLD - Combining bu using w motions. Cutting vertically through the mixture & turning over by sliding the implement across the bottom of the mixing bowl with each turnturn..

* +Press - Separate liquid portions from solids by weights or mechanical pressure as in making cider from apples.

* +Peel - Strip off outer covering.

* +Season - Add spices such as pepper, salt & other seasoning.

* +SHRED - Cut or tear food in long, narrow pieces.

* +Slice - Cut into piecepieces.s.

* +Squeeze - Extract oorr to obtain something by the application of pressure.pressure.

* +Stir - Mix food materials with a circular motion for the purpose of blending or securing a uniform

consistency. * +Strain - Pour through a strainer or a piece of cloth.cloth.

Cooking Terminologies

AL DENTE: Italian term used to describe pasta that is cooked until it offers a slight resistanceresistance to the bite.

BAKE: To cook by dry hheat,eat, usually in the oven.

BARBECUE: Usually used generally toto refer to done outdoorsoutdoors or over an open charcoal or wood fire. More specifically, refers to long, slow direct- heat , including liberal basting with a barbecue sauce.

BASTE: To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER: A mixture containing flour and liquid, thin enough to pour.

BEAT: To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH: To immerse in rapidlyrapidly boiling water and allowallow to cook slightly.

BLEND: To incorporate two or more ingredients thoroughly.

BOIL: To heat a liquid until bubbles break continually on the surface.

BROIL: To cook on a grill under strong, direct heat.

CARAMELIZE: To heat sugar in order to turn it brown and give it a special taste.

CHOP: To cut solids intointo pieces with a sharp knife or other chopping device.

CLARIFY: To separate and remove solidssolids from a liquid,liquid, thus making it clear. CREAM: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE: To preserve meats by drying and and/or .smoking.

DEGLAZE: To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

DEGREASE: To remove fat from the surface of , soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

DICE: To cut food in small cubes of uniform size andand shape.

DISSOLVE: To cause a dry substance to pass into solutionsolution in a liquid.

DREDGE: To sprinkle or coatcoat with flour or other finefine substance.

DRIZZLE: To sprinkle drops of liquid lightlylightly over food in a casual manner. DUST: To sprinkle food with drydry ingredients. Use a strainerstrainer or a jar with a perfperforatedorated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

FILLET: As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

FLAKE: To break lightly into small pieces.

FLAMBE': To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another

bottomsubstance of withoutbowl, up releasing and over, air close bubbles. to surface. Cut down The tprocesshrough ismixture repeated, with while spoon, slowing whisk, rotating or fork; thego acrosbowl,s until the ingredients are thoroughly blended.

FRICASSEE: To cook by ; usually applied to fowl or rabbit.

FRY: To cook in hot fat. To cook in a fat is called pan- or sauteing; to cook in a one-to-twoone-to-two inch layer of hot fat is called shallow-fat frying; to ccookook in a deep layer of hot fat is called deep-fat frying.

GARNISH: To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and otherother herbs are all forms of garnishes.

GLAZE: To cook with a thin sugar syrup cooked to crcrackack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

GRATE: To rub on a grater that separates the food iinn variousvarious sizes of bits or shreds.

GRATIN: From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

GRILL: To cook on a grill over intense heat.

GRIND: To process solids by hand or mechanically to reduce them to tiny partparticles..icles

JULIENNE: To cut vegetables, fruits, or cheeses intointo thin strips.

KNEAD: To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM: Neither cool nor warm; approximately body temperature.

MARINATE: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seaseafood.food.

MEUNIERE: Dredged with flour and sauteed in butter.

MINCE: To cut or chop food into extremely small pieces.

MIX: To combine ingredients usually by stirring. PAN-BROIL: To cook uncovered in a hot fry pan, pouringpouring off fat as it accumulates.

PAN-FRY: To cook in small amounts of fat.

PARBOIL: To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE: To remove the outermost skin of a fruit or vegetable.vegetable.

PEEL: To remove the peels from vegetables or fruitsfruits..

PICKLE: To preserve meats, vevegetables,getables, and fruits iinn brine. PINCH: A pinch is the trifling amount you can hold bebetweentween your thumb and forefinger.

PIT: To remove pits from fruits.

PLANKED: Cooked on a thick hardwood plank.

PLUMP: To soak dried fruits in liquid until they swell.

POACH: To cook very gently in hot liquid kept just below the boiling point. PUREE: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

REDUCE: To boil down to reduce the volume.

REFRESH: To run cold water over food that has been parboiled, to stop the cooking proceprocessss quickly.

RENDER: To make solid fat into liquid by melting it slowly.

ROAST: To cook by dry heat in an oven.

SAUTE: To cook and/or brown food in a small amount of hot fat.

SCALD: To bring to a ttemperatureemperature just below the boilingboiling point.

SCALLOP: To bake a food, usually in a , with sauce or other liquid. Crumbs often are sprinkledsprinkled over.

SCORE: To cut narrow grooves or gashes partway throughthrough the outer surface of food.

SEAR: To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SHRED: To cut or tear in small, long, narrow pieces.pieces.

SIFT: To put one or more dry ingredients through a sieve or sifter.

SIMMER: To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time byby slowly rising bubbles.

SKIM: To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

STEAM: To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during process, if necessary.

STEEP: To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE: To destroy micro organisms by boiling, dry heat, or steam.

STEW: To simmer slowly in a small amount of liquid for a long time. STIR: To mix ingredients with a ccircularircular motion untiluntil well blended or of uniform consistency.consistency.

TOSS: To combine ingredients with a lifting motion.

TRUSS: To secure poultry with string or skewers, to hold its shape while cooking.

WHIP: To beat rapidly to incorporate air and producproducee expansion, as in heavy cream or egg whites.whites.

Methods of Cooking

Dry heat Cookery Methods In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. Such methods of cooking are: , steaming, grilling, and . When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food. Heat is applied directly to the food by way of convection thus making the food to get cooked. The action or movement of air around the food, cooks it. Let us nnowow have a look at each of these cooking methodsmethods

Baking In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.

Steaming To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.

Grilling There are two methods of grilling that are used these days. One type of grilling is the one that is commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People who can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the

food is cooked evenly and thoroughly. Roasting With roasting, direct heat is applied to the food. The heat seals the ooutsideutside part of the fofoodod and the jjuiceuice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby trapping all the juices inside the food. The action of direct heatiheating,ng, heats up the juices inside the food,food, wwhichhich then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt. Food is frequently rotated over the spit so that there is even heating applied to all parts of the food. This is so that heat is applied evenly to the food to make it get cooked properly.

Moist Heat Cookery Methods In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil. These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow frying, , barbequing and basting. All these moist heat cooking methods use liquid to cook the food in.

Boiling This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cooked cabbage, all the nutrients can get lost.

Stewing

In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the . The liquid is slightly thickened and stewed food is served in that manner. This method is also used when preparing fruits that are going to be served as desserts. With this cooking method, every food is cooked together at the same time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used, makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables might be overcooked and thus the nutrient content becomes much less. It is therefore important that the vegetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contentcontentss of the food does not get lost.

Frying When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat.

fryingSimple pan. rules 2.The to follow food when to be frying:cooked 1.Make must not sure have the rew ateris enough dripping oil fromor fat it.put This in theis because frying pan when or awater deep comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which could burn your skin if you are not careful. 3.Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin. 4.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it. There is the shalloshalloww frying and thethe deep frying methods.

Shallow Frying In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated

tostirred the correct around amount a couple and of thetimes food before is put it into is cooke the heatedd and ooil.dishedil. The out.food If is patties,turned overpotato a few chips mminutes inutesor coate or dis foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

Deep Frying This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.

Barbequing The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of times before it is dished out.

Basting This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.

Food Substitutions

Ingredient Amount Substitution 1/2 teaspoon cinnamon, 1/4 teaspoon Allspice 1 teaspoon ginger, and 1/4 teaspoon cloves 1 tablespoon flour, OR 1 teaspoon Arrowroot starch 1 teaspoon cornstarch 1 cup pancake mix OR 1 cupcup Easy Easy Biscuit Baking mix 1 cup Mixture

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon Baking powder 1 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup) 1 cup nonalcoholic beer OR 1 cup chicken Beer 1 cup broth 1 teaspoon imitation brandy extract plus Brandy 1/4 cup enough water to make 1/4 cup 1 cup cracker crumbs OR 1 cup matzo meal Bread crumbs 1 cup OR 1 cup ground oats 1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus Broth: or chicken 1 cup enough water to make 1 cup OR 1 cup vegetable broth 1 cup white sugar plus 1/4 cup molasses 1 cup, and decrease the liquid in recipe by 1/4 Brown sugar packed cupOR 1 cup white sugar OR 1 1/4 cups confectioners' sugar 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil Butter (salted) 1 cup plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt 1 cup shortening OR 7/8 cup vegetable oil Butter (unsalted) 1 cup OR 7/8 cup lard 1 cup yogurt OR 1 tablespoon lemon juice Buttermilk 1 cup or vinegar plus enough milk to make 1 cup 1 cup 1 cup shredded Colby cheddar OR 1 cup Cheddar cheese shredded shredded Monterey Jack cheese 1 tablespoon Chervil chopped 1 tablespoon chopped fresh parsley fresh 1 cup canned or homemade chicken broth Chicken base 1 tablespoon or stock. Reduce liquid in recipe by 1 cup 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 Chocolate(semisweet) 1 ounce ounce semisweet chocolate chips plus 1 teaspoon shortening Chocolate 3 tablespoons unsweetened cocoa plus 1 1 ounce (unsweetened) tablespoon shortening or vegetable oil Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate 1 (10.75-ounce) can condensed cream of Condensed cream of 1 (10.75- celery, cream of chicken, OR golden mushroom soup ounce) can mushroom soup 1 1/4 cup white sugar plus 1/3 cup Corn syrup 1 cup waterOR 1 cup honey OR 1 cup light treacle syrup 1 cup farmer's cheese OR 1 cup ricotta Cottage cheese 1 cup cheese

Cracker crumbs 1 cup 1 cup bread crumbs OR 1 cup matzo mealOR 1 cup ground oats Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter 1 cup evaporated milk OR 3/4 cup milk Cream (heavy) 1 cup plus 1/3 cup butter Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk

plus 3 tablespoons butter Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed 1 cup pureed cottage cheese OR 1 cup Cream cheese 1 cup plain yogurt, strained overnight in a cheesecloth Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar Combine 1 cup of heavy cream and 1 Crème fraiche 1 cup tablespoon of plain yogurt. Let stand for 6 hours at room temperature 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons 1 whole (3 water OR 1/4 cup liquid egg substitute OR 1/4 cup silken pureed Egg tablespoons OR 3 tablespoons mayonnaise OR half a or 1.7 oz) banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water Evaporated milk 1 cup 1 cup light cream 8 ounces dry cottage cheese OR 8 ounces Farmer's cheese 8 ounces creamed cottage cheese, drained Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree 1 cup all-purpose flour plus 1 teaspoon Flour--Bread 1 cup wheat gluten (available at health food stores & some supermarkets) Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons 7/8 cup all-purpose flour plus 1 1/2 Flour--Self-Rising 1 cup teaspoons baking powder and 1/2 teaspoon of salt 1/8 teaspoon garlic powder OR 1/2 Garlic 1 clove teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe 1 tablespoon, Gelatin 2 teaspoons agar agar granulated Ginger--dry 1 teaspoon 2 teaspoons chopped fresh ginger 1 teaspoon, Ginger--fresh 1/2 teaspoon ground dried ginger minced 1/2 cup , 1/2 cup chopped onion, OR 1/2 cup Green onion chopped chopped leek OR 1/2 cup chopped shallots Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds 1 tablespoon 1 teaspoon (chopped or whole leaf) dried Herbs--fresh chopped herbs fresh

Herring 8 ounces 8 ounces of sardines 1 1/4 cup white sugar plus 1/3 cup Honey 1 cup waterOR 1 cup corn syrup OR 1 cup light treacle syrup 3/4 teaspoon cayenne pepper plus 1 Hot pepper sauce 1 teaspoon teaspoon vinegar 1 cup tomato sauce plus 1 teaspoon Ketchup 1 cup vinegar plus 1 tablespoon sugar 1 cup shortening OR 7/8 cup vegetable Lard 1 cup oilOR 1 cup butter Lemon grass 2 fresh stalks 1 tablespoon lemon zest 1/2 teaspoon vinegar OR 1 teaspoon white Lemon juice 1 teaspoon wine OR 1 teaspoon lime juice 1/2 teaspoon lemon extract OR 2 Lemon zest 1 teaspoon tablespoons lemon juice

Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice Lime zest 1 teaspoon 1 teaspoon lemon zest Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts Mace 1 teaspoon 1 teaspoon nutmeg

1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable Margarine 1 cup oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk Milk--whole 1 cup powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water 1/4 cup Mint--fresh 1 tablespoon dried mint leaves chopped

Molasses 1 cup creamMix 3/4 of cup tartar brown sugar and 1 teaspoon Mix together 1 tablespoon dried mustard, 1 Mustard--prepared 1 tablespoon teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar 1 cup chopped green onions OR 1 cup 1 cup, chopped shallots OR 1 cup chopped Onion chopped leeksOR 1/4 cup dried minced onion OR 1/4 cup onion powder Orange juice 1 tablespoon 1 tablespoon other citrus juice 1/2 teaspoon orange extract OR 1 Orange zest 1 tablespoon teaspoon lemon juice 1/2 cup, 1/2 cup grated Asiago cheese OR 1/2 cup Parmesan cheese grated grated Romano cheese 1 tablespoon 1 tablespoon chopped fresh chervil OR 1 Parsley chopped teaspoon dried parsley fresh Pepperoni 1 ounce 1 ounce salami 1 cup dried currants OR 1 cup dried Raisin 1 cup cranberries OR 1 cup chopped pitted prunes 1 cup, 1 cup cooked barley OR 1 cup cooked Rice--white cooked bulgur OR 1 cup cooked brown or wild rice 1 cup dry cottage cheese OR 1 cup silken Ricotta 1 cup tofu 1/2 teaspoon rum extract, plus enough Rum 1 tablespoon water to make 1 tablespoon Saffron 1/4 teaspoon 1/4 teaspoon turmeric Salami 1 ounce 1 ounce pepperoni 1 cup chocolate candies OR 1 cup peanut Semisweet chocolate 1 cup butter or other flavored chips OR 1 cup chips OR chopped nuts 1 cup chopped dried fruit 1/2 cup chopped onion, OR 1/2 cup Shallots, chopped 1/2 cup chopped leek OR 1/2 cup chopped green onion 1 cup butter OR 1 cup margarine minus Shortening 1 cup 1/2 teaspoon salt from recipe 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to Sour cream 1 cup make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter 1 tablespoon vinegar or lemon juice mixed Sour milk 1 cup with enough milk to make 1 cup: Let stand 5 minutes to thicken 4 tablespoons Worcestershire sauce mixed Soy sauce 1/2 cup with 1 tablespoon water 1 cube beef or chicken bouillon dissolved in Stock--beef or chicken 1 cup 1 cup water 3/4 cup white sugar mixed with 1/2 cup Sweetened condensed 1 (14-ounce) water and 1 1/8 cups dry powdered milk: milk can Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes Vegetable oil--for 1 cup 1 cup applesauce OR 1 cup fruit puree b ki 1 cup 1 cup applesauce OR 1 cup fruit puree baking

Vegetable oil--for 1 cup 1 cup lard OR 1 cup vegetable shortening frying 1 teaspoon lemon or lime juice OR 2 Vinegar 1 teaspoon teaspoons white wine 1 cup brown sugar OR 1 1/4 cups White sugar 1 cup confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup 1 cup chicken or beef broth OR 1 cup fruit Wine 1 cup juice mixed with 2 teaspoons vinegar OR 1 cup water 1 (.25- 1 cake compressed yeast OR 2 1/2 OR Yeast-active dry packageounce) teaspoonsrapidteaspoons active rise dry yeast yeast 2 1/2 1 cup sour cream OR 1 cup Yogurt 1 cup buttermilk OR 1 cup sour milk