Chef's Companion: A QuickStudy Laminated Reference Guide [2 ed.] 9781423239994, 1423239997

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Chef's Companion WORLD’S #1 QUICK REFERENCE GUIDE

CRAFT

Tips to use in the kitchen: Your handy source for conversions, equivalents, substitutions, temperatures & more.

• C = Celsius • c. = cup • dia. = diameter • doz. = dozen

• env. = envelope • F = Fahrenheit • fl. oz. = fluid ounce • gal. = gallon

Measuring Devices

• Keep two basic measuring sets for the kitchen— one for liquid and one for dry ingredients. • Never use tableware for measuring; a dinnerware spoon has little resemblance in volume to a measured teaspoon. ––Set of measuring spoons: ¼ tsp., ½ tsp., 1 tsp., 1 tbsp. ––Set of measuring cups: ¼ c., ⅓ c., ½ c., 1 c. ––Measuring pitcher (see-through tempered glass with graduated metric and U.S. markings) for liquids: 1 c./ ½ pt., 2 c./1 pt., 4 c./1 qt. ––Scales: 2 to 4 pound capacity. Balance-type scales tend to be more accurate than spring scales.

• hr. = hour • in. = inch • L = liter • lb. = pound

Key to Abbreviations • med. = medium • min. = minute • ml = milliliter • opt. = optional

• oz. = ounce • pkg. = package • pkt. = packet • pt. = pint

• qt. = quart • sec. = second • tbsp. = tablespoon • tsp. = teaspoon

Liquid Measuring Tips

Liquid Measure Conversions • Do not pour liquids into a measuring deGallons Quarts Pints Cups Fluid Ounces Liters Tablespoons vice over a mixing bowl; always use a 1 gal. 4 qt. 8 pt. 16 c. 128 fl. oz. 3.79 L tempered glass device to measure liquid. • Use a clear measuring device with a 2 qt. 4 pt. 8 c. 64 fl. oz. 1.89 L ½ gal. graduated scale placed on a level surface. 1 qt. 2 pt. 4 c. 32 fl. oz. .95 L ¼ gal. Bend down to look along the marking to 1 pt. 2 c. 16 fl. oz. .47 L ½ qt. check for accuracy. Don’t raise the cup to 8 fl. oz. .24 L ¼ qt. ½ pt. 1 c. eye level, as it won’t be level. .12 L 8 tbsp. ½ c. 4 fl. oz. • Exact-sized devices (e.g., teaspoons and .06 L 4 tbsp. ¼ c. 2 fl. oz. ½ cups) must be filled to the rim or mark.03 L 2 tbsp. ⅛ c. 1 fl. oz. ing indicated. .015 L 1 tbsp. ½ fl. oz. • When measuring sticky liquids (e.g., honey or syrup), first coat the device with a tiny amount of vegetable oil or spray. The syrup will release more easily from the device. • Fats (e.g., butter, margarine, and shortening) pack better and measure more accurately at room temperature.

Teaspoons

24 tsp. 12 tsp. 6 tsp. 3 tsp.

Dry Measuring Tips Common Temperatures & Conversions Oven Temperatures Cooking Speed Fahrenheit Very slow 250°–275° Slow 300°–325° Moderate 350°–375° Hot 400°–425° Very hot 450°–475° Extremely hot 500°–525°

Celsius 121°–135° 149°–163° 177°–191° 204°–218° 232°–246° 260°–274°

Boiling Water Temperature Fahrenheit Celsius At sea level 212° 100° Safe Freezer Storage Temperature Fahrenheit Celsius For all foods 0° -18° Safe Cooking Temperatures Meat Degree Cooked Fahrenheit* Beef 140° rare Beef 160° medium Beef 170° well done Pork 165° done Ham, 140° done precooked Chicken, whole 175° done Turkey, whole 180° done Stuffing 165° done Poultry parts 170° done

*Taken with an internal meat thermometer

• Do not pour dry ingredients into a measuring device while Dry Measure Conversions over the mixing bowl. This eliminates accidental spilling or Cups Fluid Ounces Tablespoons Teaspoons Milliliters overflow of too much of the ingredient. Flour quantities can be 1 c. 8 fl. oz. 16 tbsp. 48 tsp. 237 ml over or under by just one tablespoon—a slightly rounded top in 3/4 c. 6 fl. oz. 12 tbsp. 36 tsp. 177 ml a one-cup measure. 2/3 c. 5 1/3 fl. oz. 10 2/3 tbsp. 32 tsp. 158 ml • Measure dry ingredients over a saucer or paper to be able to 1/2 c. 4 fl. oz. 8 tbsp. 24 tsp. 118 ml put overflows back into original container. 1/3 c. 2 2/3 fl. oz. 5 1/3 tbsp. 16 tsp. 79 ml • Scoop or fill the exact-size measuring device (cup or teaspoon) 1/4 c. 2 fl. oz. 4 tbsp. 12 tsp. 59 ml and then tap gently once or twice with a knife to eliminate air 1/8 c. 1 fl. oz. 2 tbsp. 6 tsp. 30 ml pockets. Level with the knife to the top surface of the device. 1/16 c. 1/2 fl. oz. 1 tbsp. 3 tsp. 15 ml Try to avoid using larger devices and shaking to level to a mark. 1/48 c. 1/6 fl. oz. 1/3 tbsp. 1 tsp. 5 ml • When measuring by weight, weigh the container on the scales first to deduct its weight. • Make sure you measure the final form called for in the recipe (chopped, diced, sliced, etc.). • Flour, sifted means measure first, then sift. Sifted flour means sift first, then measure. The location of the word “sifted” defines the procedure. • If not using a measure, as with dry spices or salt and pepper, first shake the amount into your hand and then into the mixing bowl or pot. This prevents over-seasoning, which may be difficult to correct. This technique allows a visual check on the amount. • A pinch means ⅛ teaspoon or less of a dry ingredient. A dash usually refers to a liquid (but not always) and means 1 or 2 drops or ⅛ teaspoon for dry ingredients. • Sticky ingredients (e.g., brown sugar or raisins) should be packed tightly in the device for accuracy.

Above sea level, certain foods and methods of preparation can be affected by changes in air pressure. • The boiling point of liquid and oil is lower. Vegetables and eggs take longer to cook. • Cooking liquid evaporates faster. Use 10% to 25% more liquid. • Flour will be dryer and absorb more 1

High Altitude

liquid. Use as little as possible, up to ½ c. or less. • Braised meats may take twice as long to cook, as there is less pressure to force steam into the meat. Increase heat slightly and add more liquid. • Yeast breads will rise quicker. • Baking powder is more efficient. Use scant amounts or increase cooking temperature by 20° to 30°.

The Microwave Before You Begin

Cook 5 min. on high; turn it over and cook 4 min. more on high. 3 tbsp. + 1 tsp. flour, 2 tsp. Grease inside of a large mug, Microwave 2–3 minutes sugar, 2 tbsp. brown sugar, blend first 6 ingredients, add on high, stopping ⅛ tsp. salt, ⅛ tsp. baking egg, and mix well. Stir in after 90 seconds Banana soda, ⅛ tsp. baking vanilla, oil, milk, and to check cooking bread powder, 1 egg, ¼ tsp. banana. progress. vanilla, 1 tsp. oil, 1 tsp. milk, ½ mashed banana ¼ c. + 2 tbsp. flour; 2 tsp. Wisk in a bowl flour, sugar, Microwave 1.5–2 minutes and baking powder. Blend on high. sugar; ¼ tsp. baking in milk, butter, and vanilla to Blueberry powder; ¼ c. milk; 2 make a smooth batter. Stir in muffin tbsp. butter, melted and cooled; ½ tsp. vanilla; ¼ blueberries; pour batter into a large mug. c. blueberries 2 tbsp. oil, 2 tbsp. milk, Wisk well in a large coffee Microwave 60 sec. on ¼ tsp. vanilla, dash of mug: oil, milk, vanilla, salt. high. Brownie salt, 2 tbsp. sugar, 2 tbsp. Wisk in cocoa powder and unsweetened cocoa then sugar and flour. powder, 4 tbsp. flour 4 oz. cold butter Place in a microwave, Heat 5–10 sec. on medium Butter, for preferably on a serving dish. (depending on the spreading consistency required). Heat for 2.5–3 min. on 1 egg, salt, ½ tsp. vinegar Fill a bowl two-thirds full Eggs, with hot water from the tap, high. poached break egg into bowl, and add salt and vinegar. Eggs, 1 egg, oil or butter, salt, Break egg into a greased Heat for 1 or 2 min. on scrambled pepper bowl and beat the egg. high. Season when cooked. Garlic, easy 1 whole garlic bulb Put garlic bulb in the Heat 15–20 sec. on high. pealing microwave. Skin should just slide off. 1 bunch kale with ribs Place kale on plates so Microwave each batch 2–2 removed and cut into there’s no overlapping, ½ min. on high until kale Kale chips 2-inch pieces, 1 tbsp. drizzle olive oil, and season is crispy. olive oil, salt with salt. ⅓ c. dry pasta, ¾ c. cold Step 1: Put pasta and water Step 1: Microwave 3–4 in a large mug; when pasta is min. on high to cook pasta. water, 4 tbsp. milk, ¼ Mac and cooked, drain off water. Step 2: Microwave 60 tsp. cornstarch, 4 tbsp. cheese Step 2: Add remaining sec. to make sauce; adjust grated cheese ingredients and stir. seasoning when cooking is finished. 2 tbsp. milk, 1 tbsp. Combine milk, ketchup/hot Cook for 3 min. on ketchup or hot sauce, 2 sauce, bread crumbs, and soup a high setting. tbsp. bread crumbs, 1 mix. Crumble in beef and Meatloaf tbsp. onion soup mix, ¼ mix. Coat a mug or cooking lb. ground beef dish with oil and put meat mixture into the container. Cover with plastic wrap. Combine all ingredients in a Microwave 1.5–2 min. on ½ c. oats, 1 c. water or Oatmeal bowl. high; stir before serving. milk, a dash of salt 2 c. vinegar, 1 c. sugar, ¼ Slice cucumbers and onions; Microwave for 6–10 min., put all ingredients in a bowl. stopping to stir 3 min. into c. pickling seasoning, 4 Pickles cooking time. Store med. cucumbers, ½ an pickles in covered jars in onion refrigerator. Bag of small potatoes, Wash, dry, and slice potatoes Cook for 2–3 min. on olive oil, salt very thin; cover a plate with high. parchment paper; brush olive Potato oil on parchment paper; place chips potatoes in a single layer (no overlapping) on parchment; sprinkle with salt. Step 1: Put potatoes and Step 1: Microwave 3–4 ¾ c. water, 3 tbsp. cubed water in a large mug. min. until potatoes are raw potatoes; 1 tbsp. Step 2: Add onions, cheese, soft, then drain water. onion, chopped; 2 tbsp. bacon, and cornstarch; stir. Step 2: Cook for 5–7 min. Potato cheddar, grated; 1 tbsp. Add stock, milk, salt, and on high until thick and soup cooked bacon, chopped; pepper; stir. heated through. 2 tsp. cornstarch; ½ c. chicken or vegetable stock; ¼ c. milk; salt and pepper 1 large shallot, diced; 2 Step 1: Put shallots, garlic, 2 Step 1: Microwave about cloves garlic, minced; 4 tbsp. butter, and ¼ tsp. salt in 9 min. on high until an 8 × 8 in. dish. Cover with vegetables are soft. tbsp. butter, cut into plastic wrap, stabbing cover Step 2: Microwave 10 pieces; 1 ¼ c. Arborio in the center with a fork. rice; 3 c. chicken broth; min. on high. Step 2: Lift cover and add ⅓ c. dry white wine; ½ Step 3: Microwave tsp. salt; ¼ c. Parmesan; rice; stir to coat. Add 2 c. 15 min. on high chicken broth, white wine, 1 tbsp. chopped fresh until the rice is Risotto and ½ tsp. salt. Replace parsley cooked so there cover. is a little bite (al dente) in Step 3: Stir risotto and add 1 the center of the grains. c. chicken broth; replace cover. Step 4: Add remaining butter, Parmesan, and parsley; stir. Sprinkle with more Parmesan. Baked potato

Safety is tantamount in microwave cooking, along with knowing a few tricks to successfully turn out good results.

Microwave Tip

Microwave Power Power Cooking Time 650–850 watts as per recipe 850–1,000 watts 35% less 1,000–1,300 watts 45% less 1,300–1,625 watts 50% less

Use this test to see if a container or dish is safe to use in the microwave: Place 1 c. of water on the container and microwave for one minute on the high setting. If the water becomes hot and the container stays cool, it’s safe to microwave.

Microwave Dos & Don'ts Dos Place food in microwave-safe glass, either plastic or ceramic. A paper cup or plate is safe to use. Cover food with a microwave-safe cover or plastic wrap to heat evenly and keep moisture in. Paper towels (white only) make a good cover. Remove plastic wrap carefully: start at the far edge of the hot dish, lift, and pull toward your body to avoid burns. Use round cooking containers: they absorb the microwave energy more efficiently. Arrange food around the edge of the cooking circle; place the thicker parts of meat, vegetables, and poultry toward the hotter outer edges. Remove large bones from meat. Turn meat halfway through cooking time to evenly cook. Cut vegetables to small equal sizes and stir halfway through the cooking process.

Don̕ ts Never cook in store packaging (unless instructed to). This includes metal, foil, Styrofoam, and any other material not microwave safe to avoid a fire. Don’t cook with plastic wrap without poking holes in it with a fork to let out steam and prevent an explosion. Don’t remove lids or plastic after cooking without giving the food a minute or so to cool down.

Don’t forget to place your container of food in the center of the microwave for the best result. Don’t cook large pieces of meat: remove bones and cut into uniform pieces.

Don’t cook whole vegetables like eggplant, peppers, and potatoes before pricking them with a fork to prevent explosions. You will get better results if you cut them into small, equal sizes. Watch the salt! Microwaving tends to boost Don’t add salt (especially to store-bought, the flavor of salt. This holds true for herbs pre-prepared foods) until after cooking. Taste first and then add salt if necessary. Cut back by half on the and spices as well. amounts of herbs and spices; adjust after tasting the cooked dish. Allow food to sit after the cooking cycle to Don’t cook and serve immediately to avoid burns, but also to allow flavors to blend. allow it to finish cooking; it will taste better. Clean the microwave by wiping it with Don’t ignore splatters and spills, as they will smoke lemon juice and water. and can cause a fire. Don’t turn on an empty microwave, as it might If you heat an empty microwave accidentally, turn off the heat, then insert a damage it. cup of water to absorb the microwaves.

Money-Saving Tip

To get more juice from a whole lemon, microwave it on high for 20 sec., cut it in half, and squeeze out all the juice. Microwave Cooking Shortcuts What to Ingredients Cook 1 med. artichoke, trimmed; ¼ c. water; ½ Artichoke, tsp. lemon juice; ½ tsp. steamed oil

Asparagus

Bacon

Baked beans

Instructions*

Time & Setting*

Place artichoke upside down in a bowl containing all the ingredients. Cover with plastic wrap.

Cook 6–7 min. on high, poking the bottom of the artichoke with a toothpick to see if it’s cooked enough. 1 bunch thin or medium Take 4 paper towels and wet Cook for 3 min. on high asparagus, trimmed; ¼ c. them, then squeeze out so they are tender; remove of water; salt water. Season asparagus with from microwave with salt, lay them flat on paper tongs. Serve with butter, a towels, and roll into a sauce, or seasoning. bundle. Up to 8 slices of bacon Place two paper towel sheets Microwave 4–6 min. on on a plate; place the bacon high. (no overlapping) on the towels. Cover with 2 more sheets of paper towel. 1 med. onion, minced; ¼ Step 1: Put onion and salt Step 1: Microwave 4 min. lb. salt pork or thick cuts pork in a 4–5 qt. casserole; on high, stirring halfway of bacon, cut into small cover with paper towels. through cooking time. pieces; 5–5 ½ c. cooked Step 2: Add beans, bean Step 2: Microwave 9–10 navy beans, drained liquid, brown sugar, minutes on high, stirring (reserve liquid); ¾–1 c. molasses, Worcestershire halfway, until the beans bean liquid plus water, if sauce, mustard, and pepper. are bubbling. measure runs short; 1/3 c. Cover with wax paper. Step 3: Cook 30–35 min dark brown sugar, Step 3: Check liquid and add on medium, stirring packed; ¼ c. dark about ¼ c. water if beans are halfway through. molasses; 2 tbsp. dry. When cooking finishes, Worcestershire sauce; 1 let stand 10 min.; season tbsp. dry mustard; ¼ tsp. with salt. black pepper; salt 2

Washed and dried potato

Stab potato with a fork and put it into the microwave.

The Slow Cooker

1 portion of salmon filet, salt, pepper, 2 tbsp. mayonnaise, 1–2 tbsp. hot sauce, lemon slices, chopped herbs (parsley, chives, or basil)

Put salmon (skin side down) Cook for 3–4 min. on in a container and season high. with salt and pepper. Combine mayonnaise and Salmon hot sauce, then spread it on top of the salmon, placing lemon slices and herbs on top. Cover with plastic wrap. One or more steaks (beef, Season steak(s). Cook 6 min. on high; turn. lamb, pork, etc.); For rare, cook 90 sec. on seasoning to taste high; for med-rare, 2 min.; Steak for med, 3.5 min.; for med-well, 4 min; for well done, 5 min. Vegetables cut into equal Place vegetable pieces in a Cook for 2 min. on high. sizes dish in one layer. Add Turn the vegetables and Vegetables, enough water to cover just cook for 4 min. more on steamed the bottom of the dish. Cover high. Flip again if not dish with plastic wrap. cooked enough at 1 min. intervals until done.

When life gets very busy, a slow cooker can help get a hot meal on the table every night without having to slave over a stove for hours. Prep ingredients the night before and assemble them in the slow cooker when you begin your day. Slow Cooking Dos & Don’ts Dos Bring ceramic cooking pots to room temperature before heating. Defrost frozen meats and other ingredients before adding them to the pot. Cut meat and vegetables into uniform chunks for even cooking. Remove large bones from meat for even cooking. Brown meat before putting it into a slow cooker for a more appetizing, better tasting result. Cook meat dishes on the high setting for the first hour, then on the lower setting for the rest of the cooking time for the best result. Fill your cooker only half to two-thirds full, as little of the liquid will evaporate in a covered slow cooker.

*Use microwave-safe cooking containers and covers for all recipes. Times and settings are for 650–850-watt microwave ovens. Use the conversion chart at the top of page 2 to adjust cooking times.

Problem-Solver Tip

Microwave & Money-Saving Tip

Microwave half a lemon in a small bowl of water for 20 sec. to eliminate microwave odors. Use the lemon to wipe down and clean the inside of the microwave; wipe it dry with a clean cloth or paper towel.

Remove the cover and microwave a jar of honey that has crystalized for 30 sec. to 1 min. to get it running again.

Add more seasoning than a recipe requires because of the long cooking time. Taste and adjust seasonings after cooking. Keep your slow cooker clean. After cooking, unplug it and let it cool down before putting the ceramic pot and glass lid in the dishwasher. Wipe down the metal heating base with a damp, soapy cloth.

Broiling

• A broiler is like an indoor barbecue grill except that a barbecue emits heat from the bottom (more effective), and a broiler heats from above. • Listed times are for medium doneness and are calculated with the meat surface 4 in. from the full heat source. For the barbecue, a hand placed about 3 in. from the grill becomes too hot after just 2–3 sec. • When broiling, leave the oven door slightly open. To close it would be to roast, not broil. • Coat the broiling rack or grill with oil (or a discarded piece of fat) before adding the meat to reduce sticking and ease the cleanup. • If basting (recommended), use pre-warmed liquid for best results. If basting with a marinade used to prepare raw meat, allow at least 20 min. cooking time (plus turning the meat) after the last basting to eliminate any bacteria. • For long indoor broiling times, place a few slices of bread in a pan under the broiling rack to soak up fats, reduce smoking, and prevent flame ups. • Times for broiling ground meats closely follow those for boneless, at the given thickness. • Bone-in meats take a little longer. Broiling Beef Thickness ½″ ¾″ 1″ 1 ½″ 2″

Boneless 8 min. 12 min. 14 min. 20 min. 25 min.

Bone in 11 min. 15 min. 18 min. 22 min. 30 min.

& Lamb Boneless 6 min. 8 min. 14 min. 20 min. 23 min.

Don’t cook whole birds: cut poultry into pieces.

Flavor Tip

Add a splash of acid— lemon juice, wine, or vinegar—to meat, poultry, seafood, vegetables, or fruit to enhance their flavors. Never fill the pot to the top. This prevents hot liquid from boiling out of the pot. Don’t lift the cover, as this slows down the cooking; it takes 15–20 minutes to heat up again. Don’t reheat food in a slow cooker.

All slow cookers reach their maximum temperature at the point when the contents begin to simmer. At the low setting it takes 7–8 hours to reach the simmering point; at the high setting it takes 4–5 hours. Slow Cooker Cooking Times Traditional Recipe Time Slow Cooker on Low 45 min. 6–10 hr. 50–60 min. 8–10 hr.

Slow Cooker on High 3–4 hr. 4–5 hr.

Braising

Brown over medium heat, add a bit of liquid, and simmer, covered, over low heat until done. • Typical cuts to braise are pork and lamb chops, chicken breasts and thighs, beef and pork ribs, beef pot roasts (chuck, blade, arm, and round), lamb, and beef shanks. • Common liquids to add are a good stock or broth, wine, fruit or vegetable juices, or just plain water. Additional liquid may be needed during longer cooking times. • For large (over 4 lb.) whole pieces of meat, add about 20% to the total time. Braising Beef Weight Whole 1 lb. ¾ hr. 2 lb. 1 ¼ hr. 3 lb. 2 hr.

Chunks ¾ hr. 1 hr. 1 ¼ hr.

Times are after browning.

Turn halfway through time. Broiling Pork Thickness ½″ ¾″ 1″ 1 ½″ 2″

Don’ts Don’t plug in a ceramic cooking pot when it feels cold to the touch; the temperature contrast might crack it!

Braising Pork & Lamb Chops Bone in Boneless (Thickness) 6 min. 4 min. ½″ 9 min. 8 min. ¾″ 1″ 13 min. 11 min. 17 min. 15 min. 1 ½″

Braising Chicken (Parts) Bone in Boneless 25 min. 10 min.

Times are after browning.

Times are after browning. Bone in 8 min. 11 min. 16 min. 23 min. 27 min.

Money-Saving Tip

Time-Saver Tip

Freeze leftover sauces or broth in ice cube trays; store frozen cubes in plastic bags in the freezer. Throw a few cubes into a sauté pan when you need a quick sauce or liquid for a recipe.

Turn halfway through time.

Broiling Chicken

Using chicken parts only (e.g., drumsticks, thighs, breasts, and wings), place pieces on a pan, about 8 in. (second shelf down, in oven) away from the heat source. Broil for 35–40 min., turning every 10 min. until cooked through. When grilling outdoors, precook in a microwave for about 10 min. on high to reduce charring. 3

Make quick pickles from fresh vegetables (cucumbers, green beans, onions or scallions, peppers, cauliflower, or a combination of these) and fruit (cherries, plums, rhubarb, or peaches) in canning jars. Here’s the recipe: Put clean, trimmed vegetables/fruit and herbs into a wide-mouth canning jar(s). Place 1 tsp. salt, 12 peppercorns, herbs (opt), 1 c. vinegar, and 1/8–1/4 c. sugar in a saucepan at medium heat until salt and sugar dissolve (1–2 min.). Turn off heat. Add 1 clove of sliced garlic (optional). Pour mixture into a canning jar(s) to cover vegetables or fruit. Let stand 30 min. Eat immediately or screw on lid tightly and store in the fridge.

Roasting

• The cooking times for beef are calculated at the listed oven temperature. • Allow large pieces of beef and pork to come to room temperature (30–60 min., depending on thickness) before placing in the preheated oven. This will provide more even cooking to the center without over-browning. • Remove meats from oven about 5° before desired internal meat temperature is reached (see chart in this section). • An after-oven rest time of 15–30 min. is included in listed total times. • All times reflect medium doneness for beef and safe, well doneness for all others. ––Rare beef: Subtract about 5 min./lb. ––Well-done beef: Add 5 min./lb. • Use internal thermometer for actual doneness. • Choose meats with a fat covering or coat liberally with a choice of oil or butter to preserve internal moisture and enhance browning. • Do not salt. Salt causes moisture to leave the meat. A light sugar coating promotes browning. • Higher than listed oven temperatures promote over-browning and cause uneven roasting, such as a rare center and too-well-done exterior. ––Alternative: Start roasting in a pre-heated oven, 100° above listed time (to brown and seal), then reduce heat after 15 or 20 min. Total roasting time will be reduced slightly. • Bone-in meats roast slightly faster because the bone conducts heat to the interior. • Dashes (–) indicate the size/weight is not available. Roasting Beef Weight Beef Rib Bone in 325° 2 lb. ¾ hr. 3 lb. 1 hr. 4 lb. 1 ½ hr. 5 lb. 2 hr. 6 lb. 2 ¾ hr. 7 lb. 3 ½ hr. 8 lb. 4 ¼ hr. Weight 2 lb. 3 lb. 4 lb. 5 lb. Weight 2 lb. 3 lb. 4 lb. 5 lb. 6 lb.

Beef Rib Boneless 325° 1 ¼ hr. 1 ¾ hr. 2 hr. 2 ½ hr. 3 hr. 3 ¾ hr. 4 ½ hr.

Round Eye 350° 1 ¾ hr. 2 ¼ hr. – –

Round Tip 325° 1 ½ hr. 1 ¾ hr. 2 ¼ hr. 2 ½ hr.

Sirloin Top 325° 1 ½ hr. 2 hr. 2 ½ hr. 3 hr.

Tenderloin Whole 425° ½ hr. ¾ hr. 1 hr.

3 ½ hr.

Beef Rib Eye 350° 1 hr. 1 ½ hr. 2 hr. 2 ¼ hr. – – –

1 ¼ hr. 1 ¾ hr. Rump Rolled 325° – – 1 ¼ hr. 2 hr. 2 ¾ hr.

Roasting Ham Weight Ham Precooked Bone in 3 lb. – 4 lb. – 5 lb. 1 ½ hr. 6 lb. 2 hr. 8 lb. 2 ½ hr. 10 lb. 3 hr. 12 lb. 3 ¾ hr. 14 lb. 4 ½ hr.

Ham Precooked Boneless 1 hr. 1 ¼ hr. 1 ½ hr. 1 ¾ hr. 2 ¼ hr. 2 ¾ hr. – –

Roasting Pork Weight Loin Bone in – ½ lb. 1 lb. – 2 lb. 1 hr. 3 lb. 1 ¼ hr. 4 lb. 1 ½ hr. Weight 4–6 lb.

Ribs Ribs Spare Country 350° 325° 2 hr. 1 ½ hr.

1 ¼ hr. 1 ¾ hr. 2 hr. 2 ¼ hr.

Roasting Turkey Weight Turkey Unstuffed 4 lb. – 5 lb. – 6 lb. – 8 lb. 2 ½ hr. 10 lb. 2 ¾ hr. 12 lb. 3 hr. 14 lb. 3 ½ hr. 16 lb. 4 hr. 18 lb. 4 ¼ hr. 20 lb. 4 ½ hr.

Pork (bone in, chops) Pork (spareribs) Pork (country-style ribs) Ham (boneless) Ham (bone in) Chicken (boneless, breasts/thighs) Chicken (bone in, parts) Chicken (whole, broiler/fryer)

Chicken Parts Oven Fried 425° ½ hr. ½ hr. ¾ hr. ¾ hr. –

Turkey Stuffed – – – 3 hr.

Turkey Breast, Whole 1 ¾ hr. 2 hr. 2 ¼ hr. 3 hr.

3 ½ hr. 3 ¾ hr. 4 hr.

3 ¼ hr. 3 ¾ hr. – – – –

4 ¼ hr. 4 ½ hr. 4 ¾ hr.

Cookware Capacities Round Baking Pans To Fill 7 c. 7″ × 2 ½″ springform 4 c. 8″ × 1 ½″ cake 8″ × 2 1½″ springform 8 c. 6 c. 9″ × 1 ½″ cake 9 c. 9″ × 2 ½″ springform 9 ½″ × 2 ½″ springform 11 c. 10″ × 2″ cake 10 c. Rectangular Baking To Fill Pans 6 c. 8″ × 8″ × 1 ½″ 8″ × 8″ × 2″ 7 c. 8 c. 9″ × 9″ × 1 ½″ 9″ × 13″ × 2″ 16 c. Pie Pans (1 ½″ Deep) To Fill 8″ 4 c. 9″ 7 c. Bread Loaf Pans To Fill 6 × 3 × 2 mini 2 c. 4 c. 7½×3¾×2¼ 8½×4½×2½ 9×5×3 Muffin Pans 12 large 12 mini

Ribs Crown 7 lb./325° 3 hr.

Roast chicken at 375° and turkey at 325°. Meat thermometer inserted in the thigh should read 180° and in the stuffing, 165°.

5 ½ c. 8 c. To Fill 3 ½ c. 1 ½ c.

Party Planner

Use this chart for buffet-style parties. Quantities assume that several entree-type items will be chosen for the party, no single quantity will be sufficient by itself, and not every guest will partake of every item. Party Planning Ingredient Cold cuts (lbs.) Carving meats (bone in) Carving meats (boneless) Cheese Crackers Wings or ribs (halved) Vegetables (including potatoes) Fruits Berries Pasta/Rice (before cooking) Soup (condensed, cans) Ice cream Bread (sliced loaves) Rolls (large, sandwich) Rolls (small, dinner)

10 Guests 20 Guests 40 Guests 2 lb. 3 lb. 6 lb. 4 lb. 7 lb. 12 lb. 2 lb. 5 lb. 9 lb. 1 lb. 2 lb. 3 lb. 1 lb. 2 lb. 3 lb. 6 lb. 10 lb. 16 lb. 3 lb. 5 lb. 8 lb. 2 lb. 3 qt. 1 lb. 4 ½ gal. 1 1 doz. 2 doz.

3 lb. 5 qt. 2 lb. 8 1 gal. 2 2 doz. 3 doz.

5 lb. 8 qt. 4 lb. 16 2 gal. 4 4 doz. 4 doz.

Food Storage Dry Storage

Use this chart for sit-down dinners. Below is listed the uncooked ingredient amount to purchase in order to yield an average per-guest cooked serving portion of about 6 oz. (7–8 oz. uncooked, 8–10 oz. with bone). EX: A 3 lb. broiler/fryer chicken weighing 3–3 ½ pounds (48–56 ounces) should yield 8-9 oz. × 6 or about six, 6 oz. cooked portions. These calculations assume an average amount of waste (bone, skin, or fat) that will be not be consumed. To Buy 7–8 oz. 8–10 oz. 14–16 oz. 4–5 oz. 5–6 oz. 6 oz.

¾ hr. 1 hr.

It is not always possible to have the exact size pan called for in a given recipe. Additionally, bakeware manufacturers seem to produce endless different dimensions, such as 8 ⁷∕₆₄″ instead of 8″. All sizes below are rounded to the nearest ½″ and ½ c. These conversions may be helpful when modifying a recipe to fit a particular pan. Plan on about ¼ c. error rate depending on the actual pan size. Baking times may change with pan configuration.

Loin Boneless Tenderloin – ½ hr. – ¾ hr. – 1 ¼ hr. – 1 ½ hr. – 1 ¾ hr.

Company for Dinner

Food per Person Ingredient Beef (boneless, steaks/roasts/stews) Beef (bone in, steaks/roasts) Beef (short ribs) Veal (cutlets) Veal (bone in, chops) Pork (boneless, loin)

Ham Precooked Spiral Cut – –

Roast pork at 325° to an internal meat temperature of 165° to 170°. Keep pork moist by searing the outside briefly in a skillet on the stove top. Times for cooking using this method will only be slightly less.

Roasting Poultry Weight Chicken Chicken Unstuffed Stuffed 2 lb. 1 hr. 1 ¼ hr. 3 lb. 1 ¼ hr. 1 ½ hr. 4 lb. 2 hr. 1 ¾ hr. 5 lb. 2 hr. 2 ¼ hr. 6 lb. 2 ¼ hr. 2 ½ hr.

Round Top 325° – 1 hr.

1 ¼ hr. 1 ⅓ hr.

Most ham is sold smoked or precooked. Roast at 325° until the internal temperature reaches 140° on a meat thermometer. For vacuum-packed hams, subtract about 5 minutes per pound.

Cookware Capacities

6–8 oz. 14–16 oz. 8–9 oz. 6 oz. 8–10 oz. 6–7 oz. 7–8 oz. 8–9 oz. 4

The three constants for retaining the freshness of already dry ingredients and some vegetables are dry, dark, and cool. Humidity, light, and heat all promote the growth of organisms that spoil food. Many root vegetables, such as onions, potatoes, turnips, and beets, may be kept indoors in dark, dry, airy bins for a month or more. Dried pastas, peas, beans, and grains, as well as herbs and spices, should be kept in sealed containers away from heat and light. Select a cupboard away from appliances or a humiditycontrolled basement. Note: Air circulation allows the vegetable’s natural respired moisture to be removed. Take items out of bags.

Storage Tip

Use wide-mouth canning jars of different sizes for storing ingredients or leftovers. Don’t store in the freezer!

Food Storage (continued)

Substitutions

Cold Storage

Cold food storage today is a commonly accepted method of preserving food. However, there are important requirements and limitations to observe. • Refrigerators should be set no higher than +40°F (+4.4°C). Freezers should maintain a temperature below 0°F (-17°C) down to -10°F (-23°C). • Wrap items securely in plastic wrap, sealed containers, or bags (double thick or specially made for the freezer). • Crisper drawer vegetables may be stored in plastic bags with a few holes punched to promote air circulation. • Always store meats wrapped, on a plate or pan, in the refrigerator to prevent juices from contaminating other foods. • Rewrap (discard store wraps) all meats and poultry for freezing in double plastic wrap or freezer bags. • Freeze layers of hamburgers, steaks, and chops with wax/plastic wrap between slices to facilitate separating for thawing. • Do not refreeze foods. Check, especially when purchasing meats, poultry, and fish, to ensure that they have not been previously frozen. • Place thermometers in both the refrigerator and freezer compartments to periodically monitor temperature. • New additions to the freezer should be placed in a single layer until frozen (24 hr.). When freezing liquids, leave about a half-inch of space for expansion. Food Storage Item Apples Berries (straw., blue., black., rasp.) Butter (see margarine below) Cheese, firm (slices, blocks) Cheese, hard (Parmesan, whole) Cheese, soft (cream, cottage, brie, feta) Condiments (ketchup, mustard) Eggs, hard boiled Eggs, in shell Egg yolks or whites, separated Egg substitute, unopened Fish, fresh (including shellfish) Fish, uncooked, previously frozen Fish and shellfish, cooked Ham, corned beef (slices) Ham, fully cooked (whole, packaged) Margarine, spreads Meats, cooked Meats, ground (beef, pork, chicken) Meats, luncheon, hot dogs, unopened Meats, luncheon, opened (resealed) Meats, roasts Meats, steaks, chops, slabs Melons Milk Onions, cut pieces (wrapped) Peaches, pears, pineapple Poultry, cooked (parts and pieces) Poultry, raw (parts) Poultry, raw (whole) Vegetables, cooked, leftovers Vegetables (carrots, celery, radishes) Vegetables (corn) Vegetables (greens) Vegetables (peas, beans, broccoli) Vegetables (potatoes)

Refrigerator 1 month 3 days 2 weeks 3 weeks 4 weeks 1 week 12 months 1 week 3 weeks 3 days 1 week 1 day 1 day 1 day 4 days 1 week 4 weeks 4 days 2 days 2 weeks 1 week 5 days 5 days 5 days 5 days 3 days 4 days 4 days 2 days 2 days 2 days 2 weeks 1 day 5 days 5 days N/R

Freezer N/R 10 months 2 months N/R N/R N/R N/R N/R N/R 12 months 12 months 8 months N/R 3 months 2 months 2 months 2 months 3 months 4 months 2 months 2 months 12 months 12 months N/R N/R N/R N/R 4 months 9 months 12 months 8 months 8 months 8 months N/R 8 months N/R

N/R = Not recommended To prepare berries, trim as desired, rinse, and dry gently with paper towels. Package or quick-freeze. To prepare vegetables (not including potatoes), trim as desired, then rinse. Plunge them into a large pot of rapidly boiling water on high heat. Boil 2–4 min., depending on the thickness of the vegetable. Using a strainer, move vegetables to a large pot of prepared ice water and stir to cool. This is blanching. Strain vegetables again and use paper towels to dry. Package or quick-freeze.

Flavor & Storage Tip

Grate fresh ginger (don’t peel it!) into a salad dressing or sauce, over a fruit salad, or into a stir-fry to perk up the flavors. Wrap the remaining ginger in plastic and freeze it. Grate frozen ginger into your next recipe.

If you don’t have any... Arrowroot, 1 tsp. Baking powder, 1 tsp. Bread crumbs, 1 c. Broth (chicken, beef), 1 c. Butter, 1 c. Buttermilk, 1 c.

Cake flour, 1 c. Chocolate, semisweet, 1 c. Chocolate, unsweetened Cornstarch, 1 tsp. Corn syrup, dark, 1 c. Corn syrup, light, 1 c. Cream, half and half, 1 c.

Cream, sour, 1 c.

Egg yolks, 2 Flour, all-purpose, 1 c. Flour, for thickening, 2 tbsp.

Try this... Cornstarch, ¾ tsp. or 1 ½ tsp. flour Baking soda, ¼ tsp. + ½ tsp. cream of tartar Cracker crumbs, ¾ to 1 c. Bouillon cube, 1 (or 1 tsp. granules) + 1 c. hot water Vegetable oil, slightly less than 1 c. Vinegar or lemon juice, 1 tbsp. + warm milk or yogurt to = 1 c. Let stand for 5 min. All-purpose flour, 1 c. – 2 tbsp., + 2 tbsp. corn starch Unsweetened cocoa, ½ c. + ⅓ c. sugar + 6 tbsp. butter or margarine Baking cocoa + 1 tbsp. margarine or butter Flour, 2 tsp. Brown sugar, 1 ¼ c. + ¼ c. water or ¾ c. light corn syrup + ¼ c. molasses Granulated sugar, 1 ¼ c. + ¼ c. water Butter, 1 ½ tbsp. + enough whole milk to = 1 c. or ½ c. light cream + ½ c. whole milk Yogurt, 1 c. or 1 tbsp. lemon juice + enough evaporated or plain milk to make 1 c. Whole egg, 1 Cake flour, 1 c. + 2 tbsp. Cornstarch, arrowroot, or potato starch, 1 tbsp.

Ginger, fresh, grated, 1 tsp. Herbs, fresh, 1 tbsp. Honey, 1 c. Lemon juice, 1 tbsp. Milk, sour (buttermilk), 1 c. Milk, whole, 1 c. Molasses, 1 c. Mustard, prepared, 1 tbsp. Oil, cooking, vegetable, 1 c. Pine nuts, 1 tbsp. Poultry seasoning, 1 tsp.

Ginger, ¾ tsp., dry, ground Herbs, dried, ½–¾ tsp. Sugar, 1 ¼ c. + ¼ c. water Vinegar, ½ tbsp. Milk, 1 c. + 1 tbsp. vinegar or lemon juice Skim milk, 1 c. + 2 tbsp. butter Honey, ½ c. or 1 ¼ c. brown sugar, melted Mustard, dry, 1 tsp. Butter or margarine, ½ lb.

Slivered almonds, 1 tbsp. Sage, ½ tsp., ¼ tsp. thyme, plus a pinch each of marjoram, rosemary, nutmeg, and pepper Pumpkin pie spice, Cinnamon, ½ tsp., ¼ tsp. 1 tsp. ground ginger, plus a pinch each of allspice and nutmeg Sugar, dark brown, Granulated sugar, 1 c. + 1 c. 2 tbsp. molasses or dark corn syrup Sugar, granulated, Confectioners’ sugar, 1 ¾ c. 1 c. or 1 c. honey + 1 tsp. baking soda Sugar, light brown, Granulated sugar, ½ c. + ½ c. 1 c. dark brown sugar Tomato juice, 1 c. Tomato sauce, ½ c. + ½ c. water Tomato paste, Tomato sauce, ¼ c. heated so 2 tbsp. as to reduce by half Vanilla bean, 1 bean Pure vanilla extract, 1 tsp. Vinegar, 1 tbsp. Lemon juice, 2 tbsp. Wine, 1 c. Apple juice/cider or chicken or beef broth, 1 c. Yogurt, 1 c. Milk, 1 c. + 1 tbsp. lemon juice, let stand 5 min.

Equivalents The following chart lists the necessary quantity to have on hand in order to equal a resulting yield to cook or serve. Ingredient Almonds Apple Apple Apricot Banana Beans Bell pepper Bread Bread Butter Cabbage Carrots Celery Cheese (blocks) Chocolate Chocolate Cocoa Corn Crackers (graham, squares) Crackers (salted, squares) Cream, heavy Egg whites Egg yolks Flour 5

Quantity 1 lb. with shell 1 med. 1 lb. 1 lb. 1 med. 1 c. dry 1 large 2 slices 3 slices 2 tbsp. 1 lb. 1 lb. fresh 1 lb. fresh ¼ lb.

Yield l c. shelled l c. sliced 3 med. 4 c. sliced 1 c. sliced 2 ½–3 c. cooked 1 c. diced 1 c. soft crumbs 1 c. dry crumbs 1 oz. 4+ c. shredded 3 c. diced 4 c. diced 1 c. shredded

4 oz. baking 6 oz. chips ¼ lb. 3 ears 12

1 c. grated 1 c. 1 c. 1 c. kernels 1 c. fine crumbs

18

1 c. coarse crumbs

1 c. (½ pt.) 8–10 12–13 1 lb.

2 c. whipped 1 c. 1 c. 4 c.

Garlic Lemon Lemon Noodles Onion Orange Orange Pasta (macaroni, penne, shells, ziti) Pasta (spaghetti, linguini, fettuccini) Peas (in pod) Pistachios Potatoes Raisins Rice Strawberries Sugar, brown Sugar, granulated Sugar, powdered Tomato Walnuts Zucchini

1 clove 1 med. 1 med. ¼ lb. (2 c.) 1 med. 1 med. 1 med. 1 c. dry

½ tsp. minced 3–4 tbsp. juice 1 tsp. zest 2 ½ c. cooked ½ c. diced ⅓ c. juice 2 tsp. zest 2+ c. cooked

1″ dia. bunch

4 c. cooked

1 lb. 1 lb. with shell 1 lb. (3 med.) 1 lb. 1 c. dry 1 qt. 1 lb. 1 lb.

1 c. cooked 2 c. shelled 2 ½ c. diced 3 c. 4 c. cooked 4 c. sliced 2 ¼ c. 2 c.

1 lb.

4 c.

1 med. 1 lb. with shells 1 med.

1 c. chopped 2 c. shelled 2 c. sliced

Recipe Language: What Does It Mean? This quick reference will help any chef tackle unfamiliar terms found in recipes. • Al dente: Cook food (pasta, vegetables, etc.) so it remains slightly firm. • Bake: Cook food with dry heat without exposing it to a flame. • Baste: Ladle or brush liquid over food as it cooks to keep it moist.

• Beat: Mix with a spoon or mixer rapidly to make a sauce or batter smooth in texture. • Bind: Add an ingredient to hold the others together, as in sauces. • Blanch: Put into hot, then cold water to remove tomato or peach skins, or partially cook vegetables (e.g., green beans) to hold their color. • Bone: Remove a bone(s). • Braise: Brown food (e.g., meat) and then cook it in liquid for a long time covered until tender. • Broil: Cook on a rack or spit by exposing food to direct, high heat. • Brown: Cook food on high heat to add color and lock in juices. • Caramelize: Using high heat, cook sugar or food containing sugar until the sugar becomes syrupy and the color turns brown. • Chop: Cut food roughly into smaller pieces. • Coat: Cover an ingredient with another. • Cream: Mix sugar and a fat (e.g., butter) into each other to create a soft creamy mixture. • Crimp: Work the pastry edge of a pie to decorate it and to provide a barrier edge to contain liquid while the pie cooks. • Dash: About ⅛ teaspoon • Deglaze: Pour liquid into a pan containing cooking juices and brown bits (at the bottom); stir to make a simple sauce. • Dice: Cut into cubes. • Dot: Scatter small bits of butter or another ingredient on top of food to be cooked. • Dredge: Cover uncooked food with a light coating of flour or sugar to brown and keep juices in. • Dust: Lightly coat with flour or sugar. • Fillet: Remove the bones from meat or fish.

• Flake: Break into small, flat pieces (e.g., cooked fish). • Flambé: Add a small amount of alcohol to food that is cooking to warm it and then ignite it with a match to burn off the alcohol and add flavor. • Fold: Mix ingredients by turning them into each other with a spoon or spatula. • Gratiné or au Gratin: Brown the top of food with a sauce in the oven or under the broiler. • Grease: Spread fat (e.g., butter or oil) on a cooking pan or dish to make it easier to remove the food from the container after cooking. • Julienne: Cut vegetables, fruit, meat, or poultry into long thin strips. • Knead: Mix flour by hand, stretching it into dough. • Macerate: Put fruit in liquid to soften it and take on the flavor of the liquid. • Marinate: Put meat or other ingredients into a liquid so that the liquid is soaked up. • Mince: Chop in small pieces. • Pinch: About ¹�16 teaspoon • Poach: Simmer food (e.g., chicken or fish) gently in liquid or butter until cooked. • Purée: Mash until smooth. • Reduce: Boil down liquid so it reduces in quantity and intensifies in flavor. • Roast: Cook meat, poultry, or vegetables using dry heat or over a fire. • Sauté: Cook to brown food quickly in a small amount of fat (e.g., oil or butter).

• Scald: Cook just to the boiling point until tiny bubbles begin to form and then remove from the heat. • Simmer: Cook to the boiling point, then reduce heat until the bubbles disappear. • Toss: Mix salad or other ingredients by flipping them over using a spoon or other utensil. • Whisk: Mix food (e.g., egg whites or cream) very quickly with a fork or whisk to get air into it to make it light and fluffy. • Zest: Remove the outer colored part of citrus fruit, also called the zest.

Quick Fixes All cooks have disasters in the kitchen. Here’s a list of quick-fix measures, or suggestions on how to prevent them. • Brown sugar has hardened into a brick: Grate it. • Burned toast: Scrape with a knife over the sink. • Cracked cake or cheesecake: Piece cake back together using frosting or whipped cream and top with fruit to conceal the cracks. • Curdled mayonnaise: Beat in 1 tbsp. boiling water or beat an egg yolk in a bowl, then slowly beat in the curdled mayonnaise. • Dull-looking steamed vegetables: Plunge cooked vegetables into an ice bath. ––To prevent it: Add 1 tsp. of citrus juice (lemon, lime, or orange) before cooking. • Egg yolk in separated egg whites: Use a spoon to scoop it out. • Hard toast: Recycle and use as croutons. • Lumpy gravy: Pour through a sieve and let drip; discard lumps or, alternatively, put gravy in a blender or food processor to smooth it out. • Melted chocolate has hardened: Add 1 tsp. vegetable oil and heat while stirring. • Overcooked pasta: Run under cold water, add some acid (tomato sauce or lemon juice), and reheat. • Overcooked vegetables: Puree in a blender or food

processor, add butter, cream, and cheese, and bake until the top is brown. Alternatively, puree and add milk, cream, and seasoning and make a creamy soup. • Prevent tough dried beans: When cooking dried beans, don’t add salt until after cooking is finished. • Salty soup: Add a little uncooked pasta or small piece of raw potato; after 15 min., remove the pasta or potato. • Salty vegetables or casserole: Add more unsalted ingredients. • Stale bread: Sprinkle with water, wrap in foil, and heat for 10 min. in a 350°F oven. Alternatively, wrap damp bread in a paper towel and microwave for 5 sec. • Too little pasta sauce or dry sauce: Add some starchy pasta water. • Too spicy: Add more unseasoned ingredients. • What will your uncooked meatloaf taste like when it’s cooked? Cook a mini patty in a frying pan and taste it; adjust ingredients and seasoning.

Cooking Tip

The white part of a scallion is very strong, so cook the white part and use the raw, milder tasting green portions in salad or as a garnish.

A Chef’s Pantry With a stock of useful basic cooking ingredients, home cooks can save a lot of time and quickly cook something simple. Use this checklist as a handy shopping list. • Bacon • Oil: Olive and/or corn • Sugar • Garlic • Baking powder • Tomatoes: Fresh or • Pasta • Herbs (dry and/or • Baking soda • Peanut butter canned fresh): Parsley, rose• Beans (canned and/or • Pepper/Peppercorns • Tea mary, thyme dried) • Tuna (canned) • Honey • Rice • Bread • Salad ingredients • Vegetables: Fro• Hot sauce • Butter zen peas, fresh car• Salt • Ketchup • Cheese • Soy sauce rots, onions, and po• Lemons • Coffee tatoes, fresh or • Mayonnaise • Spices: Chili, cinna• Cream mon, curry powder canned tomatoes • Milk • Eggs • Vinegar: Red and/or • Stock or bouillon • Mustard: Powered • Flour cubes: Beef, chicken, white wine, apple and/or prepared • Fruit (fresh and/or • Oatmeal or vegetable cider, balsamic dried)

Basic First Aid for Cuts & Burns Cuts

1) Clean the cut with soap and water. 2) Apply pressure with a clean cloth to stop bleeding. 3) For a minor cut, apply antibacterial ointment and cover with a bandage. 4) For severe cuts (when the bleeding does not stop after 5–10 min.), go to the emergency room.

U.S. $6.95 Author: Cynthia Parzych

Disclaimer: This guide is intended for informational purposes only. Due to its condensed format, this guide cannot possibly cover every aspect of the subject. BarCharts, Inc., its writers, editors, and design staff are not responsible or liable for the use or misuse of the information contained in this guide. All rights reserved. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without written permission from the publisher. Made in the USA ©2018 BarCharts Publishing, Inc. 1118

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Burns

1) Place the injured area under cold water for about 5 min. 2) Apply antibacterial ointment and cover with a bandage. 3) For severe burns, cover with a clean damp cloth or bandage and go to the emergency room.