Sauté this, reduce that, roast this, baste that…....What do all these words mean?

While a lot of people have seen these cooking terms and have put them to use more than once, not everyone is cooking savvy or educated in what these terms mean. So next time you decide to try a new recipe that requires a specific cooking method, check out these common cooking terms that will help you on your way without having to do the research yourself.

TIP – The first thing you should do when trying out a new recipe, is to read through the ingredients and cooking instructions. If you see anything you’re not familiar with, check out this handy list. If what you need is not on the list, you’ll likely find it in a good cook book or on the internet.

Common Cooking Terms

Baste - to moisten meat with marinade or with pan juices during broiling or roasting by using a spoon, brush or baster.
Blacken – to coat meat in seasonings and then char on a grill or in a skillet over high heat.
Braise – to brown meat in hot fat or oil and then slowly simmer it in liquid.
Broil - to cook food directly under a very high heat source. Note that the heat only comes from above.
Cube – to cut food into cubes.
Cure – to soak meat in a liquid that has been flavoured with salt and spices in order to enhance the flavour of the meat.
Deglaze - to add liquid such as wine, broth and vinegar to a hot pan in which foods have been fried or roasted, in order to collect any caramelized bits stuck to the pan.
Glaze – to cover food with a liquid, such as heated jam or maple syrup, in order to give it a shiny appearance.
Grill (or BBQ) - to cook food over very high heat on a metal grill such as a barbecue.
Marinate – to add flavour and tenderize food by immersing it in an acidic-based liquid for a few hours or overnight before cooking it.
Reduce - to cook a liquid, such as a sauce or gravy, over high heat, in order to decrease volume and intensify flavour.
Roasting – to cook uncovered in an oven or on a spit over an open flame.
Roux – is a thickening agent made from equal parts of butter and flour and is used to thicken soups, stews, sauces and gravy. The butter is melted over low heat and flour is then whisked into the butter and cooked until golden brown.
Sauté (or Brown) - to quickly fry or brown food, in a small amount of hot fat.
Sear - to quickly brown meats on all sides using very high heat. Searing meat locks in flavour and keeps it nice and juicy.
Simmer – to cook food in a liquid at a very low boil.
Toss – to lightly mix several ingredients together.

Don’t shy away from new cooking methods, you’ll be surprised at how easy they are and you’ll soon have your friends and family calling you a chef! Feel better now? Of course, this means you should be prepared to have a lot more people over for dinner, but who doesn’t love having company over?

Digital Image by Sean Locke
Digital Planet Design
www.digitalplanetdesign.com

The numbers are in and support that 2008 was another solid year for Canada’s chicken industry.

The 2009 edition of the Chicken Data Booklet, full of easy-to-use statistical information on the chicken industry, will be released at the CFC Summer Meeting in Saskatoon, Saskatchewan this month. Within its covers are charts and graphs that depict the year that was, and will find its way onto bookshelves and desks from coast to coast. A valuable tool and resource for industry professionals; the booklet has also answered many late-night homework questions and has been part of several agricultural and statistical curriculums. The booklet is distributed each year to over 3,500 people, including chicken farmers, processors, further processors, retailers, restaurateurs, and other industry stakeholders. Copies are also made available to government departments and universities. Noteworthy numbers from this edition:

• Canadian chicken consumption was 31.7 kg per capita, the 3rd year in a row
• Total production topped the 1 billion kg mark for the 2nd year
• Canada’s per capita chicken consumption places Canada eleventh in the world and our production rank is thirteenth
• Farm cash receipts for the chicken industry were $2 billion
• 62% of chicken consumed in Canada is sold in retail/grocery stores
• Imports were 165 million kg and exports were 133 Mkg (Canada ranks 17th in imports and 7th in exports)
• Some pages provide historical perspective while others provide an in-depth review of the year that was. There is also a section on the U.S. industry for comparison.

The electronic version of the booklet will be available in PDF format on the CFC website soon after the launch. Edit: The unabridged numbers can be found in the 2009 Chicken Data Booklet now available on the CFC website.

Are you trying to save time in the kitchen? If your household is anything like mine, you’re working late and then rushing home to cook dinner, or you’re busy getting your kids to and from all their activities and play dates. You can save time in the kitchen! How? Well, you can do a few things actually. One way is to double up on recipes and freeze the extras for those particularly busy days. You can cook more chicken then you need, so the next night you’ll cut down on your cooking time. This is easily done by roasting more than one chicken at a time. Some like to double up on preparing and cooking some ingredients like meatballs, or cut up vegetables and make something just different enough with it the next day, or freeze them for another night. Another fun way to make more food is to invite a few girlfriends over and each make a double batch of a different recipe. Then not only do you get some much needed time to catch up with your friends, but you can divvy up all the goods at the end of the day! Just remember to bring along a lot of reusable containers. The next time you’re roasting a chicken for your Sunday dinner, why not roast two or three of them. It won’t take any longer and you’ll have lots of chicken left over for other meals. This recipe for Lemon Roasted Chicken is so simple and requires so little time to prepare, so making an extra chicken or two would be no hassle at all. The next night you could prepare this quick and Easy Chicken Fried Rice recipe. If your family loves pizza, like mine, and you have enough leftovers for another meal you could make this great Chicken Pesto Pizza the third night. If you get together with some of your friends for a cooking party, you’ll find lots of great recipes on our website at www.chicken.ca. Chilis, lasagne, casseroles and stews are perfect for this type of cooking. These foods usually freeze well too. Just keep in mind that anything with milk, cream, sour cream, noodles (except lasagne), will likely separate and become watery and noodles tend to get soggy. Remember making more food to freeze only takes a little bit more planning, but can make your life so much easier!

Not too long ago, a rumour surfaced that claimed chicken wings were to blame for causing cysts, particularly ovarian cysts in women. One such gynecologist was rumoured as having informed his patient that the reason for her recurring cysts was linked to her love of chicken wings. The email urged women to cease from consuming chicken wings:

I advise the people out there to watch their diets and to lower their frequency of consuming chicken wings! People who receive this email, please forward it to your friends and loved ones. I am sure no one wants to see him or her suffer! You see, the truth is in this modern day and age, chickens are injected with steroids to accelerate their growth so that the needs of this society can be met. This need is none other then the need for food. Chickens that are injected with steroids are usually given the shot at the neck or the wings. Therefore, it is in this places that the highest concentration of steroids exist. These steroids have terrifying effects on the body as it accelerates growth. It has an even more dangerous effect in the presence of female hormones, this leads to women being more prone to the growth of a cyst in the womb.

The email cited the use of steroids in chicken as the cause of these cancer-causing properties, particularly because the wing was the site where these steroids was injected. This fraudulent email has since become an urban legend and some women are still afraid to eat chicken wings. We can debunk this myth in one simple, truthful sentence: The use of steroids and hormones in chickens has been banned in Canada since the 1960s. Sources: About.com: http://urbanlegends.about.com/library/bl_chicken_wings.htm Snopes.com: http://www.snopes.com/horrors/food/wingcyst.asp

A lot of people don’t know that Canada's supply management system is also a monitoring system. For example, it allows the chicken industry to ensure that farmers do not overpopulate their barns in order to secure greater return for their birds. All chicken farmers are held to a maximum quota, and quota can be purchased only if farmers have the square footage required to properly care for their birds. Moreover, our system allows us to remain in consistent communication with each and every one of our 2,800 farmers, giving us the capacity to get messages to all our farmers within a few hours, if required. This is especially important if any animal diseases are suspected. As a result of supply management, most farmers own their product before it is sent to processors, ensuring that they have a vested interest in the proper care and handling of their birds. Otherwise, they will not see a financial return. For example, any product being found with bruises would be condemned and the farmer would not receive payment for it. It is good economic sense, as well as common sense, to take excellent care of our birds.  Supply management is just one of the ways Chicken Farmers of Canada is working to ensure that this is done.

The Canadian public is well-served with Chicken Farmers of Canada’s on-farm food safety program that helps all the links in our industry be responsible and accountable. CFC has taken the leadership in the creation of its mandatory on-farm food safety program, called Safe, Safer, Safest, to combine good production practices and internationally recognized principles into chicken production. The program involves a food safety manual, third-party validation of on-farm practices, and recognition by the Canadian Food Inspection Agency (CFIA). Stringent record keeping is an important component of on-farm food safety and allows Canadian chicken farmers to participate in quality control, traceability, and disease control. An important part of the Safe, Safer, Safest program includes a flock sheet, which serves as the farmers' assurance to the other links in the food chain that the birds have been produced in accordance with the strictest government and industry guidelines and regulations. Farmers use the flock sheet to record specific information about such things as feed, any medications used, number of birds placed, etc. A preliminary sheet is sent to the processor ahead of the flock shipment and the complete information is sent on a flock sheet with the shipment itself. In the case of particular medication usage, the withdrawal time must be recorded with the name of the vet who prescribed the medication and the date for the prescription. Treated birds can not be marketed until all of this information is received. CFC believes that this type of record keeping is probably the most important element of the program as it can ensure traceability, and of course, quality control. Implementing good production practices and other procedures in our program, in concert with our current policy and the research we support, will ensure that the needs and concerns of our consumers are being met. We consider it our responsibility to keep you informed and aware. We take this responsibility seriously and share it with our government partners to ensure the safety of the Canadian chicken supply.

There's an old saying that claims if you can read, you can cook. That may not necessarily be true – for novice chefs, recipes can be difficult to read, especially if you don't already have an understanding of cooking terms, measurements, and substitutions. Like any skill, reading recipes is something that comes with practice. Once you learn the basics of cooking speak, you'll be able to not only read recipes, but turn them into delicious dishes. Let's take a look at a sample recipe that anyone can master and break it down, step-by-step:

Quick N' Easy Chicken Penne Ingredients:

• 1 Tbsp olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 lb ground chicken
• 2 8-oz cans tomato sauce
• 1 1/2 cups water
• 1 tsp salt
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/4 tsp pepper
• 4 oz uncooked penne

Preparation:

Heat olive oil in heavy skillet over medium heat and add onion and garlic. Cook and stir until translucent. Add ground chicken and cook and stir until chicken is browned and vegetables are tender. Stir in remaining ingredients except for penne. Bring to a boil, reduce heat, and simmer for 3 minutes. Add penne to the simmering sauce a little at a time, stirring to keep it separated. Cover tightly and simmer for 20-25 minutes over low heat or until pasta is tender, stirring frequently. Serve with grated Parmesan cheese. Serves 3-4.

Step One Get Reading! Read the recipe all the way through, from beginning to end. Make note of whether or not you have all the ingredients or tools on hand. Also, underline or record the recipe terms that you don't understand so that you can look them up before you start cooking. Most good recipes start with the ingredient list. Ingredients are usually listed in the order that they should be used. In this recipe, olive oil goes in the pan first, followed by the onions and garlic. The recipe will also indicate the measurements of the ingredients. Be careful: when a recipe calls for a teaspoon or tablespoon, it means that ingredients should be measured with proper measuring spoons, not the ones that you use for stirring your tea or eating your morning cereal. Ingredients that are measured by weight should be measured with a kitchen scale. You should also be aware of the standard abbreviations (or click here and check out our converter):

tbsp = tablespoon tsp = teaspoon oz = ounce

Step Two Get Ready! Now that you know what you need to start cooking, go get it! Gather all the ingredients, pots, measuring utensils and preparation utensils you will need in one accessible place. Then go back to the recipe and double-check that you've got everything. Step Three Get Cooking! You've got your ingredients, now you need to combine and cook them. This info is in the body of the recipe, which is usually broken down in numbered steps. First, you'll need to get a handle on the cooking terms that are contained in this section. The terms will vary from recipe to recipe, so trying recipes with different cooking techniques is a good way to build your recipe-reading skills. More recipe-reading tips Keep an eye on your oven temperature. If you're not sure that your oven is really heated to 375º, buy an inexpensive oven thermometer to check. You may have to adjust your oven settings to reach the right temperature. Ingredients that are added to the dish right before serving, such as the parmesan cheese, are not measured because you are supposed to add them "according to taste." That means exactly what it sounds like: add as much as pleases your palate. As you get more advanced, you’ll have a better sense of what ingredients go together, and in what proportions.  The main thing to remember about cooking is that it should be fun, and the more you know about ingredients and reading recipes, the more fun it will be.

More and more kids in Canada are overweight or obese. Research tells us that not only are our kids eating too many calories and not moving enough but many are not getting the vitamins and nutrients they need to lead a healthy life. Parents can help by being active role models for their kids. They need to become leaders in teaching their kids about healthy food choices and the benefits of being active. There is a direct link between active, healthy parents and active, healthy kids.  What Can Parents Do? Healthy Homes

• Teach your kids about food and why they need to eat healthy nutritious foods
• Protein is a source of building blocks for strong muscles, bones and tissue
• Carbohydrates provide energy needed for daily activity, growth and development
• Good fats are essential for hormonal function and brain development
• Minerals such as calcium keep bones strong and healthy
• Zinc helps build your immune system
• Serve lean meats such as chicken -- remove the skin before serving

For more information on nutrients and health, go to Health Canada. Keep mostly healthy, nutritious foods in the house on a regular basis. Only keep a small amount of high sugar/salty snacks at home to be enjoyed as a treat. If your child wants an unhealthy snack such as chips/chocolate, make sure this is balanced out with a nutritious food. Sliced oranges are excellent with a small handful of chips. Better yet, offer a fruit first and then, the option of a less nutritious snack. Chances are, the child will not be hungry or will eat significantly less of the salty/sweet starch. Breakfast- Breakfast - Breakfast…It is the most important meal of the day. Parents, be positive role models; sit and enjoy breakfast with your kids. Keep washed fruit on the counter, ready to go. If it is at eye level they will reach for it first; quick & easy. One can of regular pop has 8-10 teaspoons of sugar! It takes 1 hour of running for your child to burn this off. Always have an assortment of bite-size veggies on hand in the fridge; place in a clear container so they are visible. Have a low-fat dip prepared to accompany these nutritious morsels. High fructose corn syrup (HFCS) is found in many “kids” foods. Recent research is now revealing that it may be linked to abdominal obesity ( the fat bellies) and that it may decrease the feeling of being full. This translates into more eating & more obesity. Encouraging your kids to be healthy doesn't have to be a drag. Make it fun. Get involved. Play outside A game of tag or hide and seek is always fun. Activity does not always have to be structured – i.e. gym or sports practice – it could be a simple walk or bike ride through the neighborhood or a quick game of pick-up soccer or ball hockey. Set limits on watching TV, computer time and playing video games. Play with your food Tasting different healthy foods, fruits and vegetables as a fun activity. Pick one night a week or month where you all sit down as a family and take turns trying out new healthy foods. Start up a discussion on the flavors, textures; was it good, tasty? Show your kids that foods come in a wide variety. Parents can be powerful role models for kids and make great teachers. We teach our kids about reading, writing and arithmetic. Now it's time to teach them the right way of eating smart and playing smart and how important it is to fuel the brain. Our kids are the future. If you'd like to learn more, go to Health and Nutrition Information on our website.

Every week, we answer real questions from readers like you, This is another installment in the Dear Chicken Farmer series. If you’ve got a question about chicken or chicken farming in Canada, send us a note to Dear Chicken Farmer and we’ll do our best to answer it. Dear Chicken Farmer: I have several questions about chicken:

1. What should we know about chicken?
2. Where is chicken produced in Canada?
3. Under what conditions are chickens raised?
4. How is chicken processed?
5. How is chicken transported?

I'll give you some information about chicken. You can find a lot more on our on Fun Farm subsite. Click on the project corner and student information package or click on any of the other sections to find out everything you ever wanted to know about chicken. 1.    You need to know that farmers take great care in raising chickens. They are for the most part raised in barns, where they are free to roam (they aren't kept in cages). Their beaks are not trimmed. There are never any hormones or steroids given to chickens, in fact it's illegal. They can eat and drink whenever they want. 88% of chicken feed is grain. The other 12% mainly contains meat, bone or vegetable meal, and vitamins and minerals. Chicken farmers in Canada follow an On-Farm Food Safety Program that ensures that they produce a high quality, safe product for consumers to enjoy. 2.    Chickens are raised in every province in Canada. This means that the fresh chicken you buy at your grocery store was more than likely raised fairly close to where you live. 3.    Chickens need room to roam, they need heat or cool air depending on the temperature outside, they need light, clean food and water. 4.    A lot of chicken is sold as fresh cut up chicken (drumsticks, ground chicken, breasts, thighs, etc.). There are also a lot of frozen or packaged meals that contain chicken (chicken nuggets), chicken hot dogs, chicken bacon and chicken cold cuts. 5.    Chickens are taken from the farm to what we call a processing plant by truck. The processing plant creates the products that you see on your grocery shelf. Processors must follow strict guidelines as set out by the Canadian Food Inspection Agency. Check back next week for more questions and answers, or take a look at past questions.