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 boiling 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 bread crumbs.

* +Cream - Blending into a cream consistency.

* +Dice - Cutting into cubes.

* +Drain - Removing liquid from food.

* +Dredge - Sprinkling or coating with flour or other fine substances.

* +FLAKE - Breaking or pulling apart a food like chicken or fish that divides naturally.

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

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

* +Grind - Reduce particles by cutting, 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.

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

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

* +Mix - Combine ingredients in any way that affects 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 turn.

* +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 pieces.

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

Cooking Terminologies

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

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

BARBECUE: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood
fire. More specifically, barbecue refers to long, slow direct- heat cooking, 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 rapidly boiling water and allow 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 into pieces with a sharp knife or other chopping device.

CLARIFY: To separate and remove solids from a 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 salting 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 stews, 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 and shape.

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

DREDGE: To sprinkle or coat with flour or other fine substance.

DRIZZLE: To sprinkle drops of liquid lightly over food in a casual manner.

DUST: To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated 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
substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across
bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl,
until the ingredients are thoroughly blended.

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

FRY: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch
layer of hot fat is called shallow-fat frying; to cook 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 other herbs are all forms of garnishes.

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

GRATE: To rub on a grater that separates the food in various 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 particles.

JULIENNE: To cut vegetables, fruits, or cheeses into 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 seafood.

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, pouring 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.

PEEL: To remove the peels from vegetables or fruits.

PICKLE: To preserve meats, vegetables, and fruits in brine.

PINCH: A pinch is the trifling amount you can hold between 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 process 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 temperature just below the boiling point.

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

SCORE: To cut narrow grooves or gashes partway through 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.

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 by 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 steaming 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 circular motion until well blended or of uniform 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 produce expansion, as in heavy cream or egg 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: baking, steaming, grilling,
and roasting. 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 now have a look at each of these cooking methods

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 outside part of the food and the juice
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 heating, heats up the juices inside the food, which 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, deep 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 stew. 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 contents 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.
Simple rules to follow when frying: 1.Make sure there is enough oil or fat put in the frying pan or a deep
frying pan. 2.The food to be cooked must not have water dripping from it. This is because when water
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 shallow frying and the 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
to the correct amount and the food is put into the heated oil. The food is turned over a few minutes or is
stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated
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
Allspice 1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon
ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon
1 tablespoon flour, OR 1 teaspoon
cornstarch
Baking mix 1 cup
1 cup pancake mix OR 1 cup Easy Biscuit
Mixture
Baking powder 1 teaspoon
1/4 teaspoon baking soda plus 1/2
teaspoon cream of tartar OR 1/4 teaspoon
baking soda plus 1/2 cup buttermilk
(decrease liquid in recipe by 1/2 cup)
Beer 1 cup
1 cup nonalcoholic beer OR 1 cup chicken
broth
Brandy 1/4 cup
1 teaspoon imitation brandy extract plus
enough water to make 1/4 cup
Bread crumbs 1 cup
1 cup cracker crumbs OR 1 cup matzo meal
OR 1 cup ground oats
Broth: beef or chicken 1 cup
1 bouillon cube plus 1 cup boiling
water OR1 tablespoon soy sauce plus
enough water to make 1 cup OR 1 cup
vegetable broth
Brown sugar
1 cup,
packed
1 cup white sugar plus 1/4 cup molasses
and decrease the liquid in recipe by 1/4
cupOR 1 cup white sugar OR 1 1/4 cups
confectioners' sugar
Butter (salted) 1 cup
1 cup margarine OR 1 cup shortening plus
1/2 teaspoon salt OR 7/8 cup vegetable oil
plus 1/2 teaspoon salt OR 7/8 cup lard plus
1/2 teaspoon salt
Butter (unsalted) 1 cup
1 cup shortening OR 7/8 cup vegetable oil
OR 7/8 cup lard
Buttermilk 1 cup
1 cup yogurt OR 1 tablespoon lemon juice
or vinegar plus enough milk to make 1 cup
Cheddar cheese
1 cup
shredded
1 cup shredded Colby cheddar OR 1 cup
shredded Monterey Jack cheese
Chervil
1 tablespoon
chopped
fresh
1 tablespoon chopped fresh parsley
Chicken base 1 tablespoon
1 cup canned or homemade chicken broth
or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet) 1 ounce
1 (1-ounce) square of unsweetened
chocolate plus 4 teaspoons sugar OR 1
ounce semisweet chocolate chips plus 1
teaspoon shortening
Chocolate
(unsweetened)
1 ounce
3 tablespoons unsweetened cocoa plus 1
tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream of
mushroom soup
1 (10.75-
ounce) can
1 (10.75-ounce) can condensed cream of
celery, cream of chicken, OR golden
mushroom soup
Corn syrup 1 cup
1 1/4 cup white sugar plus 1/3 cup
waterOR 1 cup honey OR 1 cup light
treacle syrup
Cottage cheese 1 cup
1 cup farmer's cheese OR 1 cup ricotta
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
Cream (heavy) 1 cup
1 cup evaporated milk OR 3/4 cup milk
plus 1/3 cup butter
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
Cream cheese 1 cup
1 cup pureed cottage cheese OR 1 cup
plain yogurt, strained overnight in a
cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crme fraiche 1 cup
Combine 1 cup of heavy cream and 1
tablespoon of plain yogurt. Let stand for 6
hours at room temperature
Egg
1 whole (3
tablespoons
or 1.7 oz)
2 1/2 tablespoons of powdered egg
substitute plus 2 1/2 tablespoons
water OR1/4 cup liquid egg
substitute OR 1/4 cup silken tofu pureed
OR 3 tablespoons mayonnaise OR half a
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
Farmer's cheese 8 ounces
8 ounces dry cottage cheese OR 8 ounces
creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour--Bread 1 cup
1 cup all-purpose flour plus 1 teaspoon
wheat gluten (available at health food
stores & some supermarkets)
Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising 1 cup
7/8 cup all-purpose flour plus 1 1/2
teaspoons baking powder and 1/2 teaspoon
of salt
Garlic 1 clove
1/8 teaspoon garlic powder OR 1/2
teaspoon granulated garlic OR 1/2
teaspoon garlic salt--reduce salt in recipe
Gelatin
1 tablespoon,
granulated
2 teaspoons agar agar
Ginger--dry 1 teaspoon 2 teaspoons chopped fresh ginger
Ginger--fresh
1 teaspoon,
minced
1/2 teaspoon ground dried ginger
Green onion
1/2 cup ,
chopped
1/2 cup chopped onion, OR 1/2 cup
chopped leek OR 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh
1 tablespoon
chopped
fresh
1 teaspoon (chopped or whole leaf) dried
herbs
Herring 8 ounces 8 ounces of sardines
Honey 1 cup
1 1/4 cup white sugar plus 1/3 cup
waterOR 1 cup corn syrup OR 1 cup light
treacle syrup
Hot pepper sauce 1 teaspoon
3/4 teaspoon cayenne pepper plus 1
teaspoon vinegar
Ketchup 1 cup
1 cup tomato sauce plus 1 teaspoon
vinegar plus 1 tablespoon sugar
Lard 1 cup
1 cup shortening OR 7/8 cup vegetable
oilOR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice 1 teaspoon
1/2 teaspoon vinegar OR 1 teaspoon white
wine OR 1 teaspoon lime juice
Lemon zest 1 teaspoon
1/2 teaspoon lemon extract OR 2
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
Margarine 1 cup
1 cup shortening plus 1/2 teaspoon
salt OR1 cup butter OR 7/8 cup vegetable
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
Milk--whole 1 cup
1 cup soy milk OR 1 cup rice milk OR 1
cup water or juice OR 1/4 cup dry milk
powder plus 1 cup water OR 2/3 cup
evaporated milk plus 1/3 cup water
Mint--fresh
1/4 cup
chopped
1 tablespoon dried mint leaves
Molasses 1 cup
Mix 3/4 cup brown sugar and 1 teaspoon
cream of tartar
Mustard--prepared 1 tablespoon
Mix together 1 tablespoon dried mustard, 1
teaspoon water, 1 teaspoon vinegar and 1
teaspoon sugar
Onion
1 cup,
chopped
1 cup chopped green onions OR 1 cup
chopped shallots OR 1 cup chopped
leeksOR 1/4 cup dried minced
onion OR 1/4 cup onion powder
Orange juice 1 tablespoon 1 tablespoon other citrus juice
Orange zest 1 tablespoon
1/2 teaspoon orange extract OR 1
teaspoon lemon juice
Parmesan cheese
1/2 cup,
grated
1/2 cup grated Asiago cheese OR 1/2 cup
grated Romano cheese
Parsley
1 tablespoon
chopped
fresh
1 tablespoon chopped fresh chervil OR 1
teaspoon dried parsley
Pepperoni 1 ounce 1 ounce salami
Raisin 1 cup
1 cup dried currants OR 1 cup dried
cranberries OR 1 cup chopped pitted
prunes
Rice--white
1 cup,
cooked
1 cup cooked barley OR 1 cup cooked
bulgur OR 1 cup cooked brown or wild rice
Ricotta 1 cup
1 cup dry cottage cheese OR 1 cup silken
tofu
Rum 1 tablespoon
1/2 teaspoon rum extract, plus enough
water to make 1 tablespoon
Saffron 1/4 teaspoon 1/4 teaspoon turmeric
Salami 1 ounce 1 ounce pepperoni
Semisweet chocolate
chips
1 cup
1 cup chocolate candies OR 1 cup peanut
butter or other flavored chips OR 1 cup
chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped 1/2 cup
1/2 cup chopped onion, OR 1/2 cup
chopped leek OR 1/2 cup chopped green
onion
Shortening 1 cup
1 cup butter OR 1 cup margarine minus
1/2 teaspoon salt from recipe
Sour cream 1 cup
1 cup plain yogurt OR 1 tablespoon lemon
juice or vinegar plus enough cream to
make 1 cup OR 3/4 cup buttermilk mixed
with 1/3 cup butter
Sour milk 1 cup
1 tablespoon vinegar or lemon juice mixed
with enough milk to make 1 cup: Let stand
5 minutes to thicken
Soy sauce 1/2 cup
4 tablespoons Worcestershire sauce mixed
with 1 tablespoon water
Stock--beef or chicken 1 cup
1 cube beef or chicken bouillon dissolved in
1 cup water
Sweetened condensed
milk
1 (14-ounce)
can
3/4 cup white sugar mixed with 1/2 cup
water and 1 1/8 cups dry powdered milk:
Bring to a boil and cook, stirring frequently,
until thickened, about 20 minutes
Vegetable oil--for
baking
1 cup 1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for
frying
1 cup 1 cup lard OR 1 cup vegetable shortening
Vinegar 1 teaspoon
1 teaspoon lemon or lime juice OR 2
teaspoons white wine
White sugar 1 cup
1 cup brown sugar OR 1 1/4 cups
confectioners' sugar OR 3/4 cup
honey OR3/4 cup corn syrup
Wine 1 cup
1 cup chicken or beef broth OR 1 cup fruit
juice mixed with 2 teaspoons vinegar OR 1
cup water
Yeast-active dry
1 (.25-
ounce)
package
1 cake compressed yeast OR 2 1/2
teaspoons active dry yeast OR 2 1/2
teaspoonsrapid rise yeast
Yogurt 1 cup
1 cup sour cream OR 1 cup
buttermilk OR 1 cup sour milk