Labels:text | screenshot | display | font OCR: Roe : The paste which is the basis of all cream sauces, white sauces and gravies; it is made by blending melted fat and flour; in brown roux, the flour is first browned in a hot pan. Saute' : To cook food in a pan containing a small amount of fat. Scald : To heat liquid to just below the boiling point; also to cover fruits, meat, etc. with boiling water for a few minutes. Scallop: See escallop. Also a shellfish. Score : To cut halfway through; for example the fatty covering of ham is scored before baking; the outer rind of a cucumber is scored with a fork.
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