Cooking Term of the Week (G)

Garnish
A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks.

Glaze
A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid.

Grate
To shred or cut down a food into fine pieces by rubbing it against a rough surface.

Grease
To coat a pan or skillet with a thin layer of oil.

Grill
To cook over the heat source (traditionally over wood coals) in the open air.

Grind
To mechanically cut a food into small pieces.

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Cooking Terms of the Week (D)

Dash
A measure approximately equal to 1/16 teaspoon.

Deep-fry
To completely submerge the food in hot oil.

Dice
To cut into cubes.

Direct heat
A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting

Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.

Drizzle
To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.

Drippings
Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.

Dust
To sprinkle food lightly with spices, sugar, or flour for a light coating.

Cooking Terms of the Week

Bake
To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.

Baste
To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.

Batter
A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.

Beat
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.

Bind
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.

Blanch
To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

Blend
To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture.

Chicken Breakfast Combo

This is a breakfast combo I cooked this morning. We had some left over rice so I decided to make this using whatever ingredients I found in the refrigerator.



Ingredients:

For the chicken :

1/3 kg. Chicken breasts
1 medium white onion, cut into strips
1 medium red bell pepper, cut into strips
1 teaspoon dried basil
1 teaspoon black pepper
1 teaspoon salt
canola oil


For the Garlic Fried Rice:
4 cups cooked rice
2 heads garlic, pounded
1/2 tablespoon salt
canola oil


Procedure:

For the chicken:
1. Stir fry onion and bell pepper.
2. Add chicken
3. Cook until chicken is fried


For the Garlic fried Rice
1. Fry garlic until golden brown
2. Add rice
3. Add salt
4. Mix thoroughly
5. Let cook for 5 minutes.

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