https://peertube.dngr.us/videos/watch/947601e0-3636-4e7c-9710-3ad60a75b8ed Join this channel to get access to perks: https://www.youtube.com/channel/UCddem5RlB3bQe99wyY49g0g/join Join us on Patreon. Visit https://www.patreon.com/PeriscopeFilm Visit our website www.PeriscopeFilm.com Dating to 1949, "Cooking Terms and What They Mean" was produced by Centron and released by Young America Films. This home economics film is aimed mainly at a female audience . Here, Margie Blake, a young bride just back from her honeymoon, wants to impress her husband Tim by baking a delicious chocolate cake for his lunch. But she assumes the recipe direction to "cream" the butter means adding dairy cream to the recipe, which ruins the cake. The film explains the meaning of the cooking term "cream" along with other unusual terms such as "fold", "soft ball stage", "knead", "braise", "dredge", "marinate", "scallop", "white sauce", "scald", and "sheet from spoon test". In the end, Margie learns that all good cookbooks have a glossary in the back, defining cooking terms for the new cook. Meanwhile, she has time to bake another cake for her husband. 0:36 Margie Blake returning from her honeymoon with Tim, ready to start her life as a wife and cook. Tim goes back to work, and Margie prepares to cook her first meal. 1:10 Margie decides to make chocolate cake and starts following the recipe. Margie misinterprets the instruction to "cream butter" and adds cream instead. 2:06 Margie's cake didn't turn out well. It's important to understand cooking terms to properly interpret recipes. 2:25 "Cream butter": working it with an instrument until soft and smooth. "Stir" is defined as mixing food materials with a circular motion for uniform consistency. 2:54 "Beat egg whites stiff but not dry". The process of "folding" two substances together is described, emphasizing gentle combination to prevent air loss. 3:27 The term "boil" are introduced, meaning to cook at a temperature where bubbles rise and break. The "soft ball stage" for sugar syrup. 4:07 "Beat" is defined, both with an electric mixer and by hand, to make a mixture smooth or introduce air. film recaps the cooking terms used in making the cake and frosting: cream, stir, fold, boil, soft ball stage, and beat. 4:42 The term "knead," used in bread and roll recipes, is defined as manipulating dough with pressing, folding, and stretching motions. The film transitions to cooking meats and introduces the term "stewing" for less tender cuts, involving simmering in a small amount of water. 5:14"Simmer" is defined as cooking in water just below boiling point (185-195°F). 5:29 "Braising" is introduced for certain meat cuts. The first step of braising, "dredging" (coating with flour, cornmeal, etc.), is explained. 5:50 The second step, "browning" the meat in a small amount of fat, is described. The third step of braising, adding water and "simmering," is explained. 6:15 The film clarifies that "braise" encompasses the terms dredge, brown, and simmer."Roasting" and "baking" are defined as the same thing: cooking by dry heat. 6:36 The term "sear", the application of intense heat to brown the meat's surface for flavor and appearance. 7:04 Oven temperature should be reduced after searing and before roasting. The term "marinate" is defined as saturating food with a marinade, typically an oil-acid salad dressing. 7:30 The process of marinating. 7:47 The first step in making scalloped cauliflower, "scalding" milk (heating it just below boiling), is explained. The process of adding flour to melted fat and stirring rapidly to prevent lumps is described. The completion of scalding is indicated by a scum forming on the milk's surface. 8:31 The cauliflower is boiled until tender. The process of layering boiled cauliflower, cheese, and white sauce in a baking dish, topping with breadcrumbs, and baking until brown is described. 8:57 "Scallop" in this context includes the terms white sauce, scald, boil, and bake. 9:15 The jelly test, indicating 220°F, is introduced. "sheet from a spoon" jelly test is described, where the last two drops of juice run together and sheet off the spoon. 9:47 The film advises removing the jelly from the heat once the jellying stage is reached.The film states that these are only some of the cooking terms one needs to know. 9:56 A glossary of terms is commonly found in the appendix of good cookbooks. 10:12 The definition of "cream" from the glossary is shown: to soften fat with a spoon or mixer, or to combine softened fat with sugar. Margie should have checked the glossary before baking the cake. 10:23 Margie decides to bake another cake before Tim comes home for lunch. He will never know about the first ruined cake. This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit http://www.PeriscopeFilm.com Source: https://www.youtube.com/watch?v=kJvUVpS0LwA Mirrored from Periscope Film (https://www.youtube.com/@PeriscopeFilm) Sun, 19 Jul 2026 21:38:08 GMT https://validator.w3.org/feed/docs/rss2.html PeerTube - https://peertube.dngr.us https://peertube.dngr.us/lazy-static/avatars/ec5edb1e-3795-4978-be4f-c67e98fbc992.png https://peertube.dngr.us/videos/watch/947601e0-3636-4e7c-9710-3ad60a75b8ed All rights reserved, unless otherwise specified in the terms specified at https://peertube.dngr.us/about and potential licenses granted by each content's rightholder.