From Scratch Toolkit - Seed To Pantry School · they are, and they should have a powdery appearance. Apricot Ripe apricots should be plump and firm, with just a little softness to

ScratchToolkit

From

From Scratch Toolkit © SRS2

US Meat CutsBeef

ChuckBone-in or boneless chuck steaks and roasts. The trimmings and some whole boneless chucks are ground for ground beef.

BrisketPrimarily used for barbe-cue, corned beef or pastra-mi.

ShankThe toughest of cuts, pri-marily used for stews and soups.

RibPart of the short ribs, prime rib and rib eye steaks.

PlateThe rest of the short ribs, pot roast, and the outside skirt steak for fajitas.

Short LoinT-bone and porterhouse steaks (if bone-in), or strip steak.

SirloinLess tender but more flavorful than short loin, can be further divided into top sirloin and bottom sirloin (including tri-tip)

TenderloinFilet mignons, tenderloin steaks, and roasts (such as for beef Wellington).

RoundLean, moderately tough, lower fat (less marbling) cuts. Round steak, eye of round, top round, and bottom round steaks and roasts.

FlankMostly used for grinding, except for the long and flat flank steak used in London broil, and the inside skirt steak used for fajitas.


Pork

HeadI’m not gonna go there...

Blade ShoulderAlso called butt or Boston butt. Can be boned out and rolled up as a roasting joint, or cured as “collar bacon.”

Arm ShoulderCan be cured on the bone to make a ham-like product or be used in sausages

HockKnown as “pigs feet”

LoinCan be cured to make back bacon or Canadian-style bacon. Can also be divided up into roasts, back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops.

Spare RibThe ribs and meat surrounding the bones.

SideCan be used for steaks or diced as stir-fry meat. May be rolled for roasting or cut for side bacon.

LegThe back leg is what you think of as “ham”.


Chicken

NeckTypically used for stock.

WingHigher in fat than breast meat, with a similar fat content to thighs and drumsticks. Usually the cheapest cut.

BreastThe leanest cut of the bird.

BackTypically used for stock.

ThighTender, juicy meat from the top of the bird’s leg.

DrumstickHigher fat content than breast meat.


LambNeckBest for lamb stew

ShoulderFull of flavor, but takes a while to be-come tender. Great for stewing and slow-roasting.

RibProvides lamb rib chops, lamb crown roast, and rack of lamb.

BreastContains a lot of cartilage and other connective tissues. Usually cooked low and slow with moist heat, and can also be used to make ground lamb.

Foreshank & HindshankUsed for braised lamb shanks

LoinSome of the tenderest cuts like loin roast and lamb loin chops.

SirloinFrequently cut into chops or steaks

FlankCan be tough unless cooked with moist heat. Can also be used for making ground lamb.

LegUsually the most expensive cut. Can be cut into leg chops, but usually prepared whole as roasted leg of lamb.


How To Buy The Best Produce

FruitsCantaloupeWhen choosing a cantaloupe, the stem should not be attached and the stem end should be indented slightly. The netting should be thick, well defined, and stand out in more places than others. The color should be a tinted gold, not green. The melon should be heavy. The blossom end - which is opposite the stem - should have a little give when you press on it. The melon should also have a sweet fruity aroma.

Avoid any melons that have cracks or bruises.

WatermelonColor is the best indicator of a ripe watermelon. Look at the place where the melon was on the ground - it should be yellowish-white. All white indicates under ripe. The watermelon should also be pretty heavy.

Avoid any melons that have cracks or bruises.


HoneydewUnlike other melons, a honeydew will ripen after it is picked off the vine. However, it’s still best to avoid the really immature green melons. It’s best to choose a white one and let it ripen until the blossom end gives a little when pressed, and the rind be-comes slightly tacky. The tackiness means the sugars are coming to the surface. You can also shake it and you should hear the seeds moving on the inside.

Once again you should avoid any melons that have cracks or bruises.

ApplesApples should be firm and have a fruity aroma. Avoid any apples with bruises or cracks.

BananasContrary to what most people think, bananas are not ripe even when they turn yellow. Bananas are not fully ripe until they are yellow with brown spots.

PearsPears are one of the few fruits that don’t ripen on the tree. They are ripe when they are slightly soft.

PeachesA ripe peach should have a sweet smell and a dark yellow color. The skin should be unbroken and the peach should be soft. Avoid any peaches with bruises.

PlumsColor is not always the best indicator as they can be multiple colors depending on the variety, including red, blue, green or yellow. The best way to tell is to feel how soft they are, and they should have a powdery appearance.

ApricotRipe apricots should be plump and firm, with just a little softness to them and with a deep orange-gold color. They should also have a floral fragrance.

PineapplePineapples should be pretty firm, but soft enough that it gives very slightly when you press down on it. They should have a fruity aroma. You can also try to pull out one the center leaves, and if you are able to remove it easily than you know the fruit is ripe.

MangoColor is not the best indicator. Ripe mangoes can still be slightly green. A ripe mango will give slightly; this indicates soft flesh on the inside. Mangoes will also sometimes have a fruity aroma at their stem ends.


AvocadoRipe avocados will be dark green, almost black, and will also be soft. Avoid any avoca-dos with cuts or bruises

KiwiA ripe kiwi will be soft. If you have a few to spare you can cut one open and check if the seeds are black - they should be black and not green.

Strawberries, Blueberries, Blackberries, RaspberriesWhen it comes to berries you can pretty much tell by sight. Make sure they are all in full color and there are no green or discolored berries. Taste is also a good indicator of ripe berries. Immature berries will taste sour.

Oranges And Other CitrusRipe oranges and other citrus should be firm and heavy. Avoid any citrus with soft spots or broken peels.

GrapesDark grapes should be a full, deep color. Green grapes will lighten and almost turn yellowish. Both should be plump and any wrinkled grapes or grapes with broken skin should be avoided.

VegetablesCornRipe corn ears should be completely filled out and rounded, or blunt rather than pointed.

EggplantRipe eggplants should be smooth, with shiny skin, and be uniform in color. They should also be heavy for their size. To test for ripeness, you can lightly press a finger against the skin. If it leaves an imprint, the eggplant is ripe. Smaller eggplants tend to be sweeter, less bitter, and have thinner skin along with fewer seeds.

PeppersPeppers should be well-shaped, firm, and glossy. Their skins should be tight and un-wrinkled. Their stems should be fresh and green. Bell peppers should feel heavy for their size. Avoid bell peppers with soft areas, slashes, or black spots

TomatoesJuicier tomatoes are denser and thus heavier, while unripe tomatoes feel a little too light. The best way to tell with heirloom tomatoes is by touch. Heirloom tomatoes should be soft to the touch. Heirloom tomatoes can be difficult to determine ripeness using the color since they are purple, lumpy, tiny or green even when ripe.


Yellow squashYellow squash should be firm to the touch. If it’s very easy to pierce the skin, the squash is immature. The skin should be firm and rich in color without bruises, cracks or soft spots. The stem should be dry and firm.

Butternut squashWhen ripe, butternut squash will develop tan/beige skin with sweet orange flesh. Choose squash that feels heavy for its size. Avoid squash with any deep cuts or bruis-es. A little surface scratching is normal. Also, avoid squash with brown patches or punctures.

Acorn SquashRipened acorn squash turns dark green. The portion that has been in contact with the ground will be orange. In addition to color, the rind of acorn squash will become hard.

PotatoesPotatoes should be firm.

Avoid bruises, cuts, wrinkles, green skin, sprouted, or smaller potatoes

OnionsOnions should be firm and dry with shiny, tissue-thin skins. If they look too dry or dis-colored or have soft, wet spots, they should be avoided. Sprouted onions should also be avoided.

Carrots And Other Root VegetablesRoot vegetables should be firm with bright colors and smooth skin. Avoid root vegeta-bles if they are limp or black near the tops.

Lettuce CabbageAbove all, lettuce should be fresh and crisp. Try to choose lettuce with healthy outer leaves - these will likely be the most nutritious part of the green, containing much more beta carotene and a bit more vitamin C than the pale inner leaves. Avoid any heads with wilted or slimy leaves.

CeleryCelery should be firm with tightly packed stalks with medium-thick ribs that are crisp. The leaves should not be wilted and they should be a bright green color. Avoid any celery that is limp or is discolored.

Broccoli Broccoli heads should be bright green. They should have compact clusters of the broccoli florets. The head should also have firm, strong stems and stalks. Avoid pur-chasing broccoli with yellow flowers - this indicates they are over mature.


Cauliflower Select clean, firm, compact heads of cauliflower that are white. Avoid heads that are soft, have brown coloring or small dark spots on the top.

AsparagusMature asparagus should be relatively thick. Look for bright green or violet-tinged spears with firm stems. Make sure the tips are closed. When the bunch is squeezed, it should squeak.


Substitutions

Common SubstitutionsIngredient Amount Substitute

Allspice 1 tablespoon 1 teaspoon cinnamon1 teaspoon ground cloves1 teaspoon ground nutmeg

Apple Pie Spice 1 ¾ teaspoon 1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground allspice and dash ground cloves or ground ginger

Arrowroot 1 ½ teaspoon 1 tablespoon flouror1 ½ teaspoon cornstarchor1 tablespoon tapioca


Baking powder 1 teaspoon 1/3 teaspoon baking soda½ teaspoon cream of tartar Or ¼ teaspoon baking soda½ cup sour milk or buttermilk Or¼ teaspoon baking soda½ teaspoon vinegar

Beau Monde 1 teaspoon 1 teaspoon seasoning or seasoned saltOr½ teaspoon salt½ teaspoon mei yen seasoningOr¼ teaspoon sea salt1/8 teaspoon onion powder1/8 teaspoon garlic powder1/8 teaspoon celery seed½ teaspoon seasoning salt

Bread 1 slice dry 1 slice soft bread

1/3 cup dry breadcrumbs¾ cup soft breadcrumbs

Broth, beef or chicken 1 cup 1 bouillon cube dissolved in 1 cup boiling waterOr1 envelope powdered broth base dissolved in 1 cup boiling waterOr1 ½ teaspoon powdered broth base dissolved in 1 cup boiling water

Butter 1 cup 7/8 cup lard plus ½ teaspoon salt Or1 cup coconut oil


Buttermilk 1 cup 1 cup yogurt (not Greek) Or1 cup whole or skim milk1 tablespoon lemon juice or white vinegarOr1 cup milk plus1 ¾ teaspoon cream of tartar

Chili Sauce 1 cup 1 cup tomato sauce¼ cup brown sugar2 tablespoon vinegar¼ teaspoon cinnamonA dash of ground clovesA dash of allspice

Cinnamon, ground 1 teaspoon ¼ teaspoon ground nutmeg or ground allspice

only use ¼ the amount

Chili Powder ¼ cup ¼ cup sweet paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 2 teaspoons of cumin

Chives, finely chopped 2 teaspoons 2 teaspoons shallots or leek tops, finely chopped

Curry Powder ¼ teaspoon 2 teaspoons ground turmeric¼ teaspoon ground black pepper2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon ground nutmeg1 teaspoon salt½ teaspoon cinnamon¼ teaspoon cayenne pepper

Cream of tartar ¼ teaspoon ½ teaspoon Lemon juiceOr½ teaspoon vinegar


Chocolate 1 ounce 3 tablespoons cocoa powder

Dutch process cocoa powder

½ cup ½ cup natural cocoa Replace the baking powder in the recipe with half the amount of bak-ing soda

Coconut cream 1 cup 1 cup whipping cream

Cocoa ¼ cup or 4 table-spoon

2 ounce (square) unsweetened chocolate (decrease fat in the reci-pe by ½ tablespoon)

Corn Syrup 1 cup 1 cup sugar, dissolved in ¼ cup warm waterOr1 cup honeyOr1 cup light molassesOr1 cup maple syrupOr1 cup light brown sugar

Corn syrup (dark) 1 cup ¾ cup light corn syrup¼ cup light molassesor1 cup dark brown sugar

Cornstarch (for thick-ening)

¾ cup 3 tablespoons all-purpose flourOr3 tablespoons granular tapiocaOr1 tablespoon arrowroot

Cracker crumbs ¾ cup 1 cup dry bread crumbs

Cream, heavy (36% to 40% fat)

1 cup ¾ cup milk1/3 cup butter (for use in cooking or baking)


Cream, light (18% to 20% fat)

1 cup ¾ cup milk3 tablespoon butter (for use in cooking or baking)Or1 cup evaporated milk (undiluted)

Cream, whipped 1 cup 1/3 cup softened butter¾ cup milkOr 1 banana1 egg white (pasteurized if placed in uncooked recipe)

Eggs 1 egg 3 tablespoon mayonnaise Or1 tablespoon ground flaxseed3 tablespoon water sit for 5 minutes before using(exception: do not substitute for any recipe that uses whipped egg whites)Or¼ cup applesauce, mashed ba-nana, pumpkin puree, or mashed avocado

Flour, all purpose (for thickening)

1 tablespoon 1 ½ teaspoon cornstarch, arrow root, potato starch,or rice starchOr1 tablespoon granular tapiocaOr1 tablespoon waxy rice flourOr2 tablespoon browned flourOr1 ½ tablespoon whole wheat flour

Fruit, fresh, cut up 1 ½ cups 16 ounce canned fruit drained

Garlic 1 clove (small ) 1/8 teaspoon garlic powder

Garlic salt 1 teaspoon ¼ teaspoon garlic powder plus¾ teaspoon salt


Ginger 1 teaspoon allspiceOr1 teaspoon mace

Honey 1 cup ¾ cup sugar¼ cup waterOr 1 cup corn syrupOr1 cup coconut nectarOr 1 cup maple syrup

Ketchup 1 cup ¾ cup whole milk¼ cup melted butter

Lemon juice 1 teaspoon juice 1 teaspoon vinegarOr1 teaspoon lime juice

Lime 1 medium 1 ½ to 2 tablespoon lemon juiceOr1 teaspoon vinegar

Maple sugar (grated and packed)

½ cup ½ cup maple syrup lower the liquid in the recipe by ¼ cup

Mace, ground 1 teaspoon any combination:ground allspiceground cinnamonground gingerground nutmeg To make 1 teaspoon

Mayonnaise, for salad dressings

1 cup ½ cup yogurt½ cup mayonnaiseOr1 cup sour creamOr1 cup cottage cheese pureed in a blender


Mei Yen Seasoning 1 teaspoon 1 teaspoon beau monde seasoning½ teaspoon salt

Milk, buttermilk, sour 1 cup 1 cup plain yogurt1 teaspoon cream of tartarOr1 cup milk1 tablespoon lemon juice or vinegar (allow to stand 10 minutes at room temperature.)Or1 cup sweet milk1 ¾ teaspoon Cream of tartar

Milk, skim 1 cup 4 to 5 tablespoons non-fat dry milk powder and enough water to make 1 cupOr½ cup evaporated milk½ cup water

Milk, whole 1 cup 1 cup reconstituted nonfat dry milk (add 2 tablespoon butter) if desiredOr½ cup evaporated milk½ cup waterOR4 tablespoon dry whole milk1 cup water

Mushrooms, canned 4 ounce 2 cups sliced freshOr6 tablespoon whole dried mushroom

Mushrooms, fresh 1 pound 3 ounce driedOr1 (10 ounce) can drained

Mustard, dry 1 teaspoon 1 tablespoon prepared mustard


Onion Powder 1 tablespoon 4 tablespoon fresh chopped onion

Onions 1 pound 3 large onionsOr2 to 2 ½ cup chopped

Nutmeg, ground 1 teaspoon ground cinnamonground gingerground mace combine to equal 1 teaspoon

Poultry Seasoning 1 teaspoon ¾ teaspoon dried sage plus¼ teaspoon blend or any of these herbs:dried thyme, dried savory, dried marjoram, ground black pepper,dried rosemary

Pimiento 2 tablespoon 1 tablespoon dried red bell pepper2 tablespoons of waterOr2 tablespoon fresh red bell pepper (chopped)

Pumpkin Pie Spice 1 teaspoon ½ teaspoon cinnamon¼ teaspoon ginger1/8 teaspoon allspice1/8 teaspoon ground nutmeg

Rennet 1 tablet 1 tablespoon liquid rennet

Shortening solid (used in baking)

1 cup 1 1/8 cups butter (decrease salt in the recipe by ½ tsp)

Shortening, melted 1 cup 1 cup cooking oil


Sour cream 1 cup ¾ cup sour milk or buttermilk¼ cup butterOrBlend until smooth:1/3 cup buttermilk1 tablespoon lemon juiceOr1 cup cottage cheeseOr1 cup plain yogurtOr¾ cup milk¾ teaspoon lemon juice¼ cup butter

Sugar, brown 1 cup 1 cup granulated sugar

Sugar, granulated 1 cup 1 ½ cup organic corn syrup (de-creased liquid in the recipe by ½ cup)Or1 1/3 cups molasses (decrease liquid in the recipe by 1/3 cup)Or1 cup powdered sugarOr1 cup brown sugar, firmly packedOr¾ cup honey (decrease liquid in the recipe by ¼ cup, for each cup of honey in baked goods add ½ tablespoon baking soda)

Tapioca, granular 1 tablespoon 1 tablespoon pearl tapiocaOr1 tablespoon arrowrootOr1 tablespoon cornstarch

Tomato Juice 1 cup ½ cup tomato sauce½ cup water


Tai Seasoning 2 ½ tablespoon 1 tablespoon ground coriander1 tablespoon crushed red pepper¼ teaspoon salt¼ teaspoon ground ginger¼ teaspoon garlic powder¼ teaspoon onion

Worcestershire Sauce 1 teaspoon 1 teaspoon steak sauce

Yogurt, plain 1 cup 1 cup buttermilkOr1 cup cottage cheese blended smoothOr1 cup sour cream

Hi, I’m Jennifer from Self Reliant School. I’ve been scratch cooking for over 30 years, and my husband and I teach growing your own food, cooking from scratch and preserving online.

This information will help you cook from scratch on a consistent basis and help you put food that is not filled with preservatives and chemicals on your table.

Want More?Are you hooked on cooking from scratch and being a from scratch cook? If you’ve read this far chances are you’ve fallen in love with cooking with whole foods to keep you and your family healthy.

You can find these things and more inside the Self Reliant School membership. I’ll see you inside!

https://selfreliantschool.com/wait-list/


Pantry Staples

Oils, Vinegars and SaucesOils - canola oil, extra-virgin olive oil, toasted sesameVinegars - apple cider, balsamic, red wine, riceKetchupMayonnaiseMustard - Yellow, Dijon, and/or honeySoy sauceHot sauce - Sriracha or TabascoWorcestershireHoney Herbs and SpicesSalt - Fine and kosherBlack peppercornsDried herbs and spices: bay leaves, cay-enne pepper, crushed red pepper, cumin, ground coriander, oregano, paprika, rose-mary, thyme leaves, cinnamon, cloves, allspice, ginger, nutmegSpice blends: chili powder, curry powder, Italian seasoningGarlic powderOnion powderVanilla extract

Canned and Bottled ItemsCanned beansOlivesPeanut butterPreserves or jelly

Stock, broth or soup baseTomatoes - paste, diced, sauce, crushedSalsaTuna fish

Grains and LegumesBreadcrumbs - regular and pankoCouscousDried lentilsPasta - spaghetti and macaroniRiceRolled oats

Baking ProductsBaking powderBaking sodaSugar - white, brown, and confectionersCornstarchCorn MealCream of tartarAll-purpose flourCocoa powder (unsweetened)Chocolate chips

Refrigerated ItemsButterCheese - sharp cheddar, feta, Parmesan, mozzarellaLarge eggsMilkPlain yogurtTortillas

Frozen ItemsFrozen fruit - blackberries, blueberries, peaches, strawberriesFrozen vegetables - broccoli, bell pepper and onion mix, corn, edamame, peas, spinach

ProduceGarlicOnions - red, yellow, whitePotatoesDried fruit - raisins, apples, apricotsNuts or seeds - almonds, peanuts, sun-flower


From Scratch Cooking Terms

AL DENTEIn Italian, this means “to the tooth”. Something that is cooked so as to still be firm when bitten; usually applied to pasta but can include vegetables and beans.

BAKEThe process of cooking with dry heat in an oven.

BASTEMoistening foods during cooking with a sauce or drippings to prevent drying.

BLANCHWhen food (usually a green vegetable) is immersed in boiling water and allowed to cook slightly without losing its color.

BROILCooked on a grill with heat from above.

BRAISEA French method of cooking meat that com-bines dry and moist heat. The food is first seared at a high tem-perature, then cooked in a covered pot at a lower temperature while sitting in liquid.

BLENDWhen two or more ingredients are combined into a smooth and uni-form texture.

BONETo remove the bone from a piece of

meat.

BUTTERFLYSplitting the food through the center (but not all the way through) to create a thin-ner, wider piece. Think of opening a book at the middle and laying it flat.

CARAMELIZEThe process of heating sugar (either plain sugar, or the natural sugars in foods) to alter the flavor and the color of the sugar.

CLARIFYThe process where butter is melted and the milk solids are gently skimmed off.

CODDLETo cook food in water just below the boil-ing point.


CONFITThe process of cooking meat in its own fat at a low heat.

CREAMThe process of softening a fat (usually butter) by beating it at room temperature.

CUREThe preserving process of packing food with a salt mixture so that the moisture is drawn out.

CUT INThe process in baking of combining a fat (butter, shortening, etc.) with flour.

DICEThe process of chopping a food into small square pieces.

DOLLOPA small, ball-shaped amount of a soft food such as sour cream. There is no set measurement.

DREDGETo drag food through a dry ingredient (flour, breadcrumbs, etc.) to coat it prior to cooking.

DRESSWhen referring to meat, this is the pro-cess of cutting up the animal and section-ing the meat. Otherwise it can refer to coat foods in a sauce.

DEEP FRYTo cook food in a deep pot of hot oil.

DEGLAZEThe process of adding liquid (stock or wine) to the bottom of a cooking pan to loosen bits of food, usually to make a sauce.

FLAMBÉThe process of cooking off alcohol that’s been added to a hot pan by setting the fumes on fire.

FILETA very tender cut of beef.

FILLETTo remove the bones from meat or fish.

FLAKEThe process of gently breaking off small pieces of food, often for combining with other foods.

FOLDThe process of mixing a delicate sub-stance (such as egg whites or whipped cream) into another without releasing air bubbles.

GRILLApplying dry heat to food from below.

GLAZEA sticky substance coated on the top of food, usually used in baking or cooking meats.

GRATINFrom the French word for “crust”, mean-ing an oven-baked dish where a golden brown crust of bread crumbs, cheese or creamy sauce is formed.

GREASETo apply a fat to a roasting tray or baking dish to ensure that food doesn’t stick.

GRINDThe process of breaking something down into much smaller pieces, such as meat or whole spices.


INFUSEThe process of adding a solid food to a liquid and letting it soak until the liquid takes on the flavor of the food.

KNEADTo work and press dough - either with the palms of the hands or be mechanical means - to develop the gluten in the flour.

JULIENNETo cut food into thin strips.

MACERATEThe process of soaking food in a liquid to soften it, and possibly take on the flavor of the liquid.

MARINATEThe process of adding flavor to a food (usually meat) by soaking it in liquid. Dry spice mixes rubbed onto meat are also considered marinating.

PARERemoving the outermost skin of a fruit or vegetable.

ROASTThe process of cooking in an oven with dry heat.

REDUCEThe process of simmering or boiling a liq-uid (usually a stock or a sauce) to thicken it and intensify the flavor.

RENDERMelting the fat away from a piece of meat over low heat. The rendered fat can then be used to cook with.

PARBOILTo boil until partially cooked, similar to blanching. Usually this is followed by final

cooking in a sauce.

POACHTo cook in gently boiling liquid such as a stock or a broth.

PURÉEFood that has been mashed or blended to form a paste-like consistency.

PICKLEThe process of preserving food in a salt or vinegar solution (a brine).

ROUXA mixture of fat (usually butter) and flour used as the basis for a sauce.

RECONSTITUTETo restore a dried food to original consis-tency by letting it soak in warm water.

REFRESHTo run cold water over food that has been cooked, in order to quickly stop the cook-ing process.

SAUTÉTo cook and/or brown food in a small amount of hot fat over high heat.

SCALDThe process of bringing a liquid to a tem-perature just below boiling.

STEEPSimilar to infusing, but using a liquid that is just below the boiling point.

STEWTo simmer slowly in liquid for a long peri-od of time.

SHALLOW FRYThe process of cooking food in a shallow


layer of preheated oil.

SIMMERThe process of cooking food in a hot liq-uid just below boiling point.

SKIMThe process of removing impurities (such as fat) from the surface of a liquid during cooking.

STEAMThe process of cooking food by using steam.

SEAR/BROWNThe process of cooking food over a high heat until the surface is caramelized. This is often done before braising the food, and is not intended to cook the food all the way through.

SWEATThe process of gently cooking vegetables in butter or oil under a lid, so that their natural liquid is released to aid the cook-ing process.

SCORECutting narrow grooves or gashes partial-ly through the surface of food.

TEMPERThe process of adding a small quantity of a hot liquid to a cold liquid in order to warm the cold liquid slightly.

TRUSSTo secure the legs and wings of a bird to its body, in order to maintain an even shape so that none of the extremities dry out.

WHIPThe process of beating food with a whisk to incorporate air and to increase volume.

WHISKThe process of using a whisk to incorpo-rate air into food or to blend ingredients together smoothly.

ZESTAs a noun, refers to the outer, colored part of citrus. As a verb, this is the pro-cess of removing the outer part of the citrus.


Common ConversionsVolume Conversions

Teaspoon TablespoonFluid

OuncesCups Pints Quart Gallons

3 1 1/2 1/16 1/32 ~ ~

6 2 1 1/8 1/16 1/32 ~

12 4 2 1/4 1/8 1/16 ~

18 6 3 3/8 ~ ~ ~

24 8 4 1/2 1/4 1/8 1/32

36 12 6 3/4 ~ ~ ~

48 16 8 1 1/2 1/4 1/16

96 32 16 2 1 1/2 1/8

192 64 32 4 2 1 1/4

768 256 128 16 8 4 1

Teaspoon Milliliters

1/2 2 1/2

1 5

Milliliters Rounded

Tablespoon Milliliters

1 15

Weight Conversions (rounded up)

Ounces Gram Pound

1 28 ~

2 58 1/8 or 0.125

4 114 1/4 or 0.25

6 170 ≈ 1/3 or 0.33

8 226 1/2 or 0.50

12 340 3/4 or 0.75

16 454 1


Price GuideInventory Sheet

Menu Planning Sheets


Price GuideItem Store Unit

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Stock-up Price

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Week One

breakfast:

lunch:

dinner:

SUN

Ingredients

Meal Plan

breakfast:

lunch:

dinner:

MON

Ingredients

breakfast:

lunch:

dinner:

TUE

Ingredients

breakfast:

lunch:

dinner:

WED

Ingredients


Week One ContinuedMeal Plan

Notes

breakfast:

lunch:

dinner:

THUR

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breakfast:

lunch:

dinner:

FRI

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breakfast:

lunch:

dinner:

SAT

Ingredients


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Notes

Documents

From Scratch Toolkit - Seed To Pantry School · they are, and they should have a powdery appearance. Apricot Ripe apricots should be plump and firm, with just a little softness to