ffects of steeping:

(1) To heat and soften the food.

(2) To extract the flavour and, sometimes, the
substance of the food.

TOASTING

1. Definition:

Toasting is a method of cooking in which the heat reaches the food
directly from the fire. It is used mainly for bread.

2. Rules for toasting:

(1) Have a clear, hot fire.

(2) Cut bread in slices from one third to one
half an inch thick.

(3) Hold the food at some distance from the
fire, in a gentle heat at first, to dry and
heat the surfaces. This drying may be done in
the oven.

(4) Then hold the dried, hot surfaces in a
strong heat, to brown and crisp them.

(5) Serve so that the surfaces will not become
steamed from the moisture still contained in
the slices. Put the toast in a toast-rack or
stack it on a hot plate. Buttered toast may be
piled.

3. Effects of toasting:

(1) To heat and dry the surface of the food.

(2) To brown and crisp the surface.

(3) To change the flavour.

(4) To change the starch of the surface into a
brown substance, which is a form of sugar, and
more digestible than starch.

BROILING

1. Definition:

Broiling is a method of cooking in which the heat reaches the food
directly. It is used mainly for meat and fish in slices or thin
portions.

2. Rules for broiling:

(1) Have a clear, hot fire.

(2) Grease the broiler and trim the food.

(3) Lay the food in the broiler compactly.

(4) Hold the broiler in a very strong heat to
seal the tubes of the food which hold the
juices, and turn frequently.

(5) When the surface is seared, hold in a
gentler heat to cook the food to the centre,
and turn occasionally while doing this.

(6) Time the cooking to the thickness of the
food--one inch of thickness cooks rare in eight
minutes.

(7) Serve at once on a hot dish, and spread
with butter, salt, and pepper.

3. Effects of broiling:

(1) To sear the surface.

(2) To cook to the centre while browning the
surface.

(3) To change the flavour and develop a very
delicious one in the browned surfac