Soy.--A Japanese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soups and sauces.
Stock.--The foundation for soup made by cooking meat, bones, and vegetables.
Sultanas.--White or yellow seedless grapes, grown in Corinth.
Tarragon (tar-ra-gonk).--An herb used in seasoning certain dressing and sauces; it is also employed in flavoring tarragon vinegar.
Tartare Sauce (tar-tar sos).--A mayonnaise dressing to which have been added chopped pickle, capers, and parsley in order to make a tart sauce for fish.
Timbale.--A pie raised in a mold; also, a shell filled with forcemeat or ragoût.
Truffles.--A species of fungi growing in clusters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. They are used chiefly for seasoning and garnishing.
Vanilla.--The bean of the tropical orchid or the extract obtained from this fruit. Used in flavoring desserts, etc.
Vinaigrette Sauce (ve-nay-grayt sos).--A sauce made with oil and vinegar, to which are added finely minced chives, peppers, or other highly flavored green vegetables and spices.
Vol au Vent (vol o vang).--A crust of light puff paste. Also, a large pâté or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce.
Zwieback (tsouee-bak).--Bread toasted twice.
(1) What points must be kept in mind in the selection of cooking utensils?
(2) Mention three materials used for cooking utensils and explain their advantages.
(3) (_a_) What is a labor-saving device? (_b_) Describe one of the labor-saving devices mentioned in the text and tell why it saves labor.
(4) What kind of utensil should be used for: (_a_) the rapid boiling of spaghetti; (_b_) the slow cooking of cereals?
(5) Tell how the following are prepared for cooking: (_a_) vegetables; (_b_) meats; (_c_) fish.
(6) Describe: (_a_) sifting; (_b_) stirring; (_c_) beating; (_d_) creaming; (_e_) folding.
(7) Why is it necessary to measure foods accurately in cooking?
(8) Describe the measuring of: (_a_) cupful of flour; (_b_) one-half teaspoonful of butter; (_c_) 1 teaspoonful of baking powder.