Enrollment Management & Student Affairs : Food, Housing, and Basic Needs Insecurity

Wally’s Recipe Book

Welcome

Wally’s Recipe Book is a new resources providing you with simple, tasty recipes featuring items found in the pantry or are otherwise inexpensive and easy to find. We are looking to add more options to the book so if you are interested in having a recipe included, please contact us at sgafoodpantry@wcsu.edu.

 

Common Cooking Terms

Basic Cooking Terms

  • Bake: To cook food in an oven using dry heat
  • Boil: To heat liquid until it bubbles rapidly.
  • Simmer: To cook a liquid just below boiling, with small, gentle bubbles.
  • Sauté: To cook food quickly in a small amount of oil or butter over medium to high heat.
  • Fry: To cook food in hot oil.
  • Roast: To cook food uncovered in the oven, often to brown and crisp it.
  • Steam: To cook food using the heat from boiling water without submerging it.
  • Microwave: To cook or reheat food using a microwave oven.

Prep & Knife Skills

  • Chop: To cut food into medium-sized pieces.
  • Dice: To cut food into small, even cubes.
  • Mince: To chop food very finely.
  • Slice: To cut food into thin, flat pieces.
  • Peel: To remove the outer skin of fruits or vegetables.
  • Grate: To shred food using a grater.
  • Crush: To press or mash food until broken into small pieces.
  • Mash: To soften food by pressing it until smooth or chunky.

Cooking Tips

Make cooking easier and more healthful with these tips.

  • Read through the whole recipe first to make sure that you have everything you need and can allow for steps that take time, like marinating.
  • When beginning to cook a recipe, make sure all your ingredients and cookware are ready and easy to get to. Measure out any ingredients that you can ahead of time.
  • Wash and save your scraps from chopping vegetables in a quart sized bag in the freezer. When the bag is full, simmer the vegetables in 8 cups of water for about an hour, straining the scraps when done, to make your own vegetable stock.
  • If you are making a dish that will be served on crackers or chips, consider the salt from the chip or cracker when seasoning to taste.
  • Test the readiness of hot oil by throwing a piece of what you are sautéing into the pan and making sure it sizzles before adding everything.
  • Do not overcrowd the pan so that everything can heat properly.
  • Clean as you go.