58. As practically every woman knows, a MENU, or bill of fare, consists of a certain number of dishes given in the order in which they are to be served; likewise, she knows that the dishes called for in a menu must be prepared according to a RECIPE, or receipt, which is the list of [...]
Posted in Essentials Of Cooking PART 2 | Also tagged boiling water, double boiler, Eggs, juices, lamb chops, meal time, methods of cooking, receipt, sharp knife, tablespoon, tin, veal |
COOKING PROCESSES
26. Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience [...]
