Colonial Cooking Vocabulary
Andiron:
one of a pair of metal supports for firewood used on a hearth and made of
a horizontal bar mounted on short legs
Bake:
to prepare by dry, even heat especially in an oven
Boil: to
prepare by raising the temperature to the point that a substance changes
from a liquid to a gas, such as soup
Cast iron:
a commercial alloy of iron, carbon, and silicon that is cast in a mold and
is hard, brittle, nonmalleable
Chimney:
a vertical structure incorporated into a building and enclosing a flue or
flues that carry off smoke
Coal: a
piece of glowing carbon or charred wood, a burning ember
Conduction: the
transmission of heat by direct contact of one solid surface with
another
Convection:
the transfer of heat by transfer from one solid object to another or
through a liquid or gas
Crane: a swinging iron arm in a fireplace
for supporting kettles
Dutch oven:
a cast iron kettle with a tight cover that is used for baking in an open fire
Fireplace:
a framed opening made in a chimney to hold an open fire
Fire box:
a chamber that contains a fire
Fire brick:
a refractory brick capable of sustaining high temperature that is used
especially for lining furnaces or fireplaces
Fry: to
cook in a pan or on a griddle over a fire usually using a cooking oil or fat
Hearth:
a brick, stone, or cement area in front of a fireplace
Iron:
to prepare by heating with an flat iron tool
Mantel:
a shelf above a fireplace
Poker:
metal rod for stirring a fire
Reflector oven: a curved metal
“shield” containing the spit and meat for roasting by
the open fire; the metal shield reflects heat waves
back towards the food being
cooked
Radiate:
to proceed in a direct line from or toward a center; to spread abroad or
around
as if from a center
Roast:
to cook by exposing to dry heat (as in an oven or before a fire) or by
surrounding with hot embers, sand or stones
Spit:
a slender pointed rod for holding meat over a fire
Toast:
to make crisp, hot, and brown by heat
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