Only when
the word means "to remove the covering of" can it be applied to the
peeling of tomatoes, fruits, and nuts. Vegetables and fruits may be
cooked whole or they may be cut into chunks, or pieces, or into slices.
21. In order to get meats ready for cooking, it is necessary to wipe
them clean and usually to trim off all unnecessary bone, fat, and skin.
Meats may be cooked in large pieces or small pieces or they may be
ground, depending on the cooking process to be used. Before cooking
poultry and fish, they should be thoroughly cleaned and then trimmed and
cut to suit the cooking process chosen. If desired, the bones may be
removed from poultry or fish before cooking, and sometimes it is
advantageous to do so. Cream and raw eggs may be whipped or beaten light
before they are served or cooked, and after such foods as fruits,
vegetables, meats, and fish have been cooked, they may be sliced,
chopped, ground, mashed, or cut into dice, or small pieces.
MIXING OF FOOD INGREDIENTS
22. PROCESSES INVOLVED IN MIXING.--In cookery, the mixing of ingredients
is done for several purposes--to produce a certain texture, to give a
smoothness or creaminess to a mixture, or to impart lightness. Various
processes are involved in the mixing of ingredients, and the results
that are accomplished depend entirely on the method that is selected.
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