Cookery Terms Explained

Press, Volume CIX, Issue 31973, 28 April 1969, Page 3

Cookery Terms Explained

A glossary of terms used in overseas cookery books and magazine articles has been compiled by the Department of University Extensions at the University of Otago.

Equivalents and substitutions are given to help New Zealand cooks. Ingredients included in the glossary are:— Baking Powder: Only phosphate and tartrate baking powders are available in this country. When double-act-ing baking powder is specified. use 1 1-3 teaspoons of either baking powder for each teaspoon called for in the recipe.

Cornstarch: Cornflour is our equivalent CREAM

Double Cream: Also known as heavy or whipping cream, about 40 per cent butterfat; use ordinary cream. Single Cream: Also called light or coffee cream, about 20 per cent butterfat. No equivalent in this country, but in some circumstances top milk or unsweetened condensed milk may be substituted.

Half-and-half: Consists of half milk and half thin cream, containing about 12 per cent butterfat

Sour Cream: Is artificially soured using a culture. As our cream is pasteurised, it does not sour naturally and will become rotten if kept. If properly soured cream cannot be bought, fresh cream should be acidified with lemon juice using one tablespoon lemon juice or vinegar to each cupful. FLOUR All-purpose: Same as New Zealand flour.

Bread Flour: Used by bakers, not normally retailed. Cake Flour: Soft light flour especially for cake making. When not available use ordinary flour, replacing two level tablespoons in each cupful with the same amount of corn; flour.

Enriched Flour: White flour with added minerals and vitamins to replace those lost in milling. As New Zealand flour contains a large proportion of the whole grain, it does not need to have supplements added. Graham Flour: Wholemeal.

High Ratio Flour: Very soft, finely milted flour used for cakes and sponges, especially in mixes. When used with certain emulsified fats they can absorb high proportions of liquid and sugar. Ordinary flour cannot replace high ratio flour in a recipe. Instant Flour: Ordinary flour treated with moisture and then dried to give a granular product which is free flowing and does not require sifting. It is not available on the New Zealand market. Ordinary flour may be used in small quantities, but not in recipes for cakes using instant flour.

Self-raising Flour: White flour to which raising agents have been added. Can be bought or made at home by adding two level teaspoons baking powder to each 4oz of flour, for scones, etc. Not suitable for pastry, yeast breads, etc. Marzipan: Almond paste. MILK Evaporated Milk: Is the same as unsweetened condensed milk. Non Fat Dry Milk: Is skim milk powder. U.H.T. Milk (long life milk): Milk treated to an ultra high temperature for a short time, then packed in sterile containers, when it can be stored at room temperature for several months if unopened. Not yet available in this country. Use ordinary milk instead, but store in the refrigerator. M.S.G.: Mono-sodium glutamate. A Chinese seasoning powder (mei jing) which intensifies the natural flavour of foods. Available at speciality food stores.