Understanding Your Cookbook: Measurements, Sizes and Seasoning Terms

When you are adding all of the ingredients to make a dish you may find that the measurements listed on the recipe aren't that precise.

Measurements Beyond Cups and Spoons

Dash - the amount of a dry ingredient that is sprinkled in your palm after a few shakes of the container that holds the ingredient or 1/8 teaspoon or less.
Dredge - to lightly coat with a dry ingredient.
Dust - to lightly sprinkle with a dry ingredient.
Pinch - the amount of a dry ingredient that you can hold between your thumb and forefinger or 1/16 of a teaspoon.

A recipe may suggest the size of the food that you are suppose cut.

Chopping Sizes

Allumettes, Cut - to cut food into matchstick sizes and shapes.
Bruise - to partially crush an ingredient in order to release flavor for seasoning food.
Chop Coarsely - to cut food into small pieces about 3/16 inches squares.
Chop Finely - to cut food into very small pieces.
Crumble - to break food into smaller pieces with your hands.
Cube - to cut food into small cube shapes generally about 1/2 inch.
Dice - to cut food into tiny cubes about 1/4 inch.
Flake - to break off small pieces or layers of food generally with a fork.
Grind - to reduce food to particles by using a grinder or food chopper.
Julienne - to cut food into very thin strips or shreds.
Mash - to pound or crush food.
Mince - to cut food into very tiny pieces with a knife or press.
Shred - to cut into long narrow strips generally with a sharp knife or grater.

There are some seasoning terms that a recipe that you are making may suggest.

Seasoning Techniques

Adjust - to adjust the amount of ingredients that you add due to your preference of flavor or health concerns.
Devil, To - to cook food with spicy seasoning or sauce.
Flavor - to add seasoning to add flavor to a food.
Flour - to coat a food or dish with flour.
Grease - to cover food with butter or oil or the cooking surface of a pan with butter or oil to keep the food from sticking to it.
Leaven - to decrease and increase the volume of bakery products by using different amounts of leaven agents like yeast, baking powder, baking soda and eggs.
Season - to add salt and/or pepper as well as herbs and other spices to enhance the flavor of the food.
Taste, To - to add seasoning to a food to fit your personal preference in taste.

Some cooks choose the amount of ingredients that they add to make a dish themselves, others like to go by the cookbook. Whatever works best for you will be the best method.