2 tbsp. baking powder
5 cups cake flour
2 1/4 cups white sugar
1/4 cup margarine
1/2 cup cooking oil
1 tbsp. vanilla
1 cup water
1 cup evaporated milk
4 pcs. whole egg
1 box cheese

Procedure:

1. Mix all dry ingredients and make a hole at the center.
2. at the center, put margarine, oil, milk, vanilla and water.
3.start mixing at the center until mixture is properly blended.
4. pour into the "Puto" tins
5. top with slice cheese
6. steam for about 15 minutes.

A

B

Bake: To cook covered or uncovered in an oven, or oven-type appliance. For meats cooked uncovered, it's called roasting.

Bake blind: To bake an unfilled pie crust (shell). (Tip: To keep the shell from shrinking, prick the bottom and sides all over with a fork, then gently fit in a large square of waxed paper and weight it down with uncooked rice, dried peas or beans - these may be used over and over again.)

Barbecue: To broil or roast on grill or spit over coals or other heat. To cook with highly spiced sauce. Also means the picnic or meal of barbecued foods.

Bard: To cover meat or game with sliced bacon or salt pork.

Baste: To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

Beat: To make mixture smooth by adding air with a brisk whipping or stirring motion using spoon or electric mixer.

Bind: To make a mixture hold together by adding liquid, beaten eggs, cream, etc.

Blanch: To precook in boiling water or steam to prepare foods for canning or freezing, or to loosen skin.

Blaze: To pour warmed brandy or liqueur over food and ignite.

Blend: To thoroughly mix two or more ingredients until smooth and uniform.

Boil: To cook in liquid at boiling temperature (212º at sea level) where bubbles rise to the surface and break. For a full rolling boil, bubbles form rapidly throughout the mixture.

Bone: To remove bones from fish, meat, or poultry. This is best done by fish or meat dealer. A special, short, sharp-pointed boning knife is used. Braise: To brown in fat gently, with a small amount of liquid added, on top of range or in oven. Pan is covered to preserve juices.

Bread: To coat with bread crumbs before cooking.

Broil: To cook by direct heat, usually in broiler, or over coals.

Brown: To cook in a little fat at high heat until brown, sealing juices in; to place under broiler heat, or in oven, to brown top, as casserole or au gratin dishes.

Brush: To spread light coating of sauce, butter or other liquid on surface of meat, etc., using pastry rush or other brush.

C

Candied: To cook in sugar or syrup when applied to sweet potatoes and carrots. For fruit or fruit peel, to cook in heavy syrup till translucent and well coated.

Caramelize: To melt sugar slowly over low heat until it becomes brown in color.

Chill: To place in refrigerator to reduce temperature.

Chop: To cut in pieces about the size of peas with knife, chopper, or blender.

Clarify: To clear clouded liquid, such as aspic, bouillon, stock, by heating gently with raw egg white added, stirring, then straining through fine sieve or cheesecloth.

Coat: To dip in flour, crumbs or other mixtures before frying.

Coddle: To simmer gently in liquid.

Cool: To remove from heat and let stand at room temperature.

Combine: To mix two or more ingredients together.

Core: To remove the seed center of fruit or vegetables, leaving the rest intact.

Cream: To beat with spoon or electric mixer till mixture is soft and smooth. When applied to blending shortening and sugar, mixture is beaten till light and fluffy.

Crimp: To flute edges of pie crust.

Crisp: To restore texture of vegetables by covering with ice water for short period; to heat bread, crackers, dry cereals, etc., in oven few minutes.

Crumb: To coat with bread or cracker crumbs. So that the crumbs will stick, the food should first be dipped in milk or beaten egg.

Crumble: To break into small pieces or crumbs with the fingers.

Crush: To pulverize food with a rolling pin or whirl in a blender until it is granular or powdered.

Crystallize: To coat with a syrup that crystallizes-turns sugary-on cooling. Foods most often crystallized: fruits and flowers.

Cube: To cut into small square pieces.

Cure: To preserve meat, game, etc., with salt, liquid, smoking, etc. Cut and fold: To blend mixture with liquid by first turning spoon sideways in a cutting motion as the two are combined, then lifting mixture from bottom and folding over top with spoon until all is mixed.

Cut in: To mix shortening with dry ingredients using pastry blender or knives.

Oven temperature chart:

Very slow oven 250º to 275ºF
Slow oven 300º to 325ºF
Moderate oven 350º to 375ºF
Hot oven 400º to 425ºF
Very hot oven 450º to 475ºF
Extremely hot oven 500º to 525ºF


Candy and Frosting temperature chart:

Thread 230º to 234ºF
Soft ball 234º to 240ºF
Firm ball 244º to 248ºF
Hard ball 250º to 266ºF
Soft crack 270º to 290ºF
Hard crack 300º to 310ºF


Thermometer readings for meats:
Beef:

Rare 140°
Medium 160°
Well-done 170°
Veal 170°
Lamb 175 to 180°
Fresh pork 170 to 185°
Smoked Pork:
Fully cooked 130°
Cook-before-eating 160°

On this page you will find some of the tips and tricks we have learned to rely on over the years to make cooking easier and food taste better. Please feel free to contribute your own cooking tips -- I'll post the best ones so everyone can see them. ~~~ Eggs ~~~ Tip 1: Baking with Eggs When baking, always bring eggs to room temperature first. Cold eggs may cause the batter to curdle, which could affect the cake's texture. To quickly bring eggs to room temperature, let them soak in a bowl of warm water for about a half hour. Tip 2: Are the eggs fresh? When in doubt about the freshness of your eggs, try this simple test. Gently lower each egg into a glass of water. If the egg sinks, it is fresh! Eggs can be stored for several weeks in your refrigerator, preferrably in the carton they came home from the store in. It protects them from absorbing odors from your refrigerator. Do NOT store eggs in the door of your refrigerator! Tip 3: Making meringue Be sure your egg whites are at room temperature before you begin whipping them. Sprinkle 1T. of sugar over the top of the meringue before baking to make it easier to cut without sticking to the knife. If it wants to stick anyway, dip your knife in water. Tip 4: Microwaving Poached Eggs To poach eggs in your microwave fill a cereal bowl half full of water, heat for a minute on high and then crack the eggs into it. Heat for another minute and let sit a bit. If they are not perfect, cook about 15 more seconds to get them more done or decrease the time when you do the next ones. Times do vary according to the amperage of your microwave. Tip 5: Refrigeration of eggs Refrigerate eggs in their cartons if possible. The egg container acts as a barrier that prevents air and odors from seeping into the tiny pores in the shells. Never put them in the 'special' egg shelf that is in some refrigerators. The constant movement causes them to go bad sooner.