Or, do you follow that time honoured, United States of the Americas, (the most obstinately contrary nation the world has ever known) tradition of redefining, or reinventing, everything, as you go, so that it fits into your present concept, or prospective, of good and evil, justice or injustice, right and wrong, your pocket book, your delusions of grandeur, and/or, your"Wish List" of knowledge and/or paranoid beliefs, of P-ow-er?
Arguably, it is claimed that informal, colloquialisms, and slang add desirable, vivacious colour and life to a language. Maybe, maynot-- in informal language, where exact meaning does not really matter, because-- no one is really listening anyway; but in the international worlds of business, government, export/inport, food production, foreign relations, real estate, etch exact definition is life or death important.
Arguably, it is claimed that informal, colloquialisms, and slang add desirable, vivacious colour and life to a language. Maybe, maynot-- in informal language, where exact meaning does not really matter, because-- no one is really listening anyway; but in the international worlds of business, government, export/inport, food production, foreign relations, real estate, etch exact definition is life or death important.
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Most people, living in The United States of The Americas;
actually most people living anywhere in North, Central, or South America; can not write, spell, speak, read, or otherwise effectively communicate, or converse in the ENGLISH LANGUAGE. For that matter; because-- just as there is no such COUNTRY as AMERICA but, also because there is no such language as "AMERICAN"; these people are not really conversant in any of the "official
languages" of-this-OUR-world; and are considered "FUNCTIONALLY ILLITERATE"by, and throughout, the educational community,
Many North Americans laugh at the
way “Brits” talk: about the way they pronounce their words-a blouse, instead of
a shirt, a bonnet instead of a hood, knock me up, instead of give me a wakeup
call. To many North Americans, “Brits” talk “funny”. But, those same North
Americans fail to comprehend-British= English; English is the British—not the
North American language.
In contradiction to what many people living in that collection of states
believe; or at least would have the rest of the world believe; the universe
does not revolve around their Capital Dome-which is located in Washington D C and said
dome is NOT visible from any and all parts of the world. In fact, that dome cannot
even be sighted from all-presently fifty-of those somewhat united states-states
that have never really become a sovereign country; with one set of laws and rules for
all.
Approximately, 341 million people speak, or at least (successfully or unsuccessfully)make some attempt to speak, the English language as a native language; and a further 267 million attempt to speak it as a second language; in over 104 countries including the UK, Ireland, USA, Canada, Australia, New Zealand, South Africa, American Samoa, Andorra, Anguilla, Antigua and Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, Botswana, British Indian Ocean Territory, British Virgin Islands, Brunei, Cameroon, Canada, Cayman Islands, Cook Islands and Denmark.
Approximately, 341 million people speak, or at least (successfully or unsuccessfully)make some attempt to speak, the English language as a native language; and a further 267 million attempt to speak it as a second language; in over 104 countries including the UK, Ireland, USA, Canada, Australia, New Zealand, South Africa, American Samoa, Andorra, Anguilla, Antigua and Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, Botswana, British Indian Ocean Territory, British Virgin Islands, Brunei, Cameroon, Canada, Cayman Islands, Cook Islands and Denmark.
English
is a mainly West Germanic language related to Dutch, Frisian and German with a
significant amount of vocabulary from French, Latin, Greek and many other
languages.
Modern
English
By
about the 15th century Middle English had evolved into Early Modern English,
and continued to absorb numerous words from other languages, especially from
Latin and Greek. Printing was introduced to Britain by William Caxton in around
1469, and as a result English became increasingly standardised. The first English dictionary, Robert Cawdrey's Table Alphabetical,
was published in 1604.
As
used today, the English alphabet is a
LATIN alphabet consisting of twenty
six letters. Written English uses a number of blends, digraphs, and diphthongs, but they are not considered
separate letters of the alphabet. BS sounds are becoming very common in “American” English.
Blends
Two
or more consonants, when combined
make a certain sound and two sounds are
heard.
Digraphs
Two consonants, when combined make a certain
sound and one sound is heard.
Diphthongs
Two
vowels, when combined make a certain sound and not necessarily the sound of
either vowel present.
BS sounds
Sounds
of letters (consonants or vowels) that either do not exist; or that are different
from the accepted, correct, soundings of the letters that do exist- examples:
athalete, athaletics, ALTS-hymers, sen-TRIPPA-tull, natzie, pitza. eekanomics,
zeebra, zero.
English
Alphabet
Learning the English alphabet
and how every letter in that alphabet SHOULD be sounded is very important;
because its structure is used in every day conversation. Without it, you will
not be able to say words properly even if you know how to write those words.
The better you pronounce a letter in a word, the more understood you would be
in speaking the English language.
Below
is a table showing the English alphabet and how it is pronounced in English,
and finally examples of how those letters would sound if you place them in a
word.
English
Alphabet English Sound Pronunciation Example
a [a] a
as in apple
b [b] b
as in book
c [θ],[k] c
as in city before I,e,y, or as in cat elsewhere
d [d] d
as in day
e [e], [ɛ] e
as in elephant
f [f] f
as in friend
g [g] g
as in Germany before I,e, y, or as in goal elsewhere
h [h] h
as in hat, or, sometimes (more common in
other languages), silent
i [i] I
as in India
j j j
as in job
k k k
as in kit
l [l] l
as in life
m [m] m
as in many
n [n] n
as in noon
o [o], [ɔ] o
as in opera
p [p] p
as in people
q [k] q
as in squid
r [ɾ], [r] r
as in Roma
s [s] s
as in smile
t [t] t
as in tomorrow
u [u] u
as in ultimate or u as in university
w w w
as in world
v [v] v
as in vaste
x [ks] x
as in wax
y [yh] y
as in year
z [zeh] z
as in zebra, pronounced zeh- bra, in the
English language, NOT zee-bra
English
Pronunciation
The
alphabet and its correct, proper pronunciation have a very important role in the
English language, therefore they NEED your very special and undivided attention.
The fish depicted in these paintings are not pike
and; obviously, they are not an import from the U.S.A.
The sauger (Sander canadensis) is a freshwater perciform fish of the family Percidae perch it does somewhat resemble the Walleye which is found mainly in the United States of the Americas and parts of Eastern Canada close to the border.
They are also known as Pickerel-PERCH.
In Europe they ARE known as Pike-Perch
Shown above is a picture of a Canadian Pickerel and a commercial product there of. The fish has been well known to Canadians for at least 200 years.
I lived in Alberta for over half a century. During that time
I bought many Pickerel rigs; most of them Manufactured
in the U.S.A. The majority of these rigs came on a card
with a picture of a fish--the fish pictured below. They
were pickerel rigs for PICKEREL PERCH.
I never,ever,heard of the fish being referred to as a
Walleye until about thirty years ago;when all of my Sporting magazines; such as Sports Afield and Sports Illustrated (American magazines)started writing articles about Walleye PIKE.
Some Terms Defined in the English Language.
The translating of a general explanation or social chit chat/chatter into a testable hypothesis or useful information requires that we move beyond "North Americanism", texting, abbreviations, and what ever OTHER GARBAGE, is becoming the usual language of everyday communication. Many words, for instance, are commonly used and APPARENTLY understood in everyday conversation even though neither party to the communication knows exactly what the words mean. Thus, people frequently communicate with one another without being fully aware of what they are talking about. This may sound ridiculous, but to prove
my point you might try the following.
my point you might try the following.
Ask a few people how they would pronounce:
- amateur
- amateurism
- athlete
- athletes foot
- athletics
- Government:See-Forms of Government
- Nazi
- Nazism
- Pizza
Many, but far from all; will pronounce athletics correctly. Most people will, undoubtedly, pronounce athlete-ath-a-lete; even after it is pointed out that the word is not spelled with an A in the middle. The publishers of some dictionaries; some actual people as well, will claim--even though there is obviously no "T" in the word, that Nazi Nazism and Pizza should be pronounced with a "T" sound in the middle.
- What is the difference between an antelope and a prong horn?
- The difference between a Bison and a Buffalo?
- What is the difference between an Alaska King Salmon, a Chinook Salmon of British Columbia, a Spring Salmon, and a Fall Bright Salmon?
- What is the difference between a Pickerel-Perch caught, by a Canadian, in Canadian waters; and a Walleye-Pike someone from the United States of America claims to have caught; in Canadian waters?
- When did a Pickerel -Perch become a "Northern Pike"(one of Canada's largest fresh water fish, reaching over five feet in length)"or other small pike"(Oxford Canadian Dictionary of Current English???)?
- What is the difference between Alaska Walleye Pollock http://en.wikipedia.org/wiki/Alaska_pollock and Walleye.
- What is the difference between a Northern Pike, a Small Pike, a Muskellunge, a Perch, a Pickerel, and a Walleye?
- Snooker(definition-as quoted from a well known dictionary) "a game played with cues on a pool table in which players use a cue ball to pocket the other ball in a set order".
- Snooker is usually played on a 6ft x12ft "SNOOKER" table.
- Snooker balls are smaller than pool balls as are the pockets in the table. The cushions are narrower than on pool tables, and curve smoothly into the pocket openings.
- There is another game, also called snooker, that is played in the U.S.A. on a 5ft x10 ft table.The rules are different in that in the US game giving it a distinct orientation toward the structure of many pocket billiard/pool games. On all shots, player must cause the cue ball or an object ball to contact a cushion or drop into a pocket after the cue ball has contacted a legal object ball (on ball).
- A pool table is 3ft x6ft, 4ft x8ft, or regulation 41/2ft x9ft.
- "In a set order" sounds like any game of ROTATION POOL; including the now very popular 9-ball but does not describe (except for the very last phase) the very complex game of snooker.
- In the game of snooker,as long as reds are on the table, an incoming player (player taking his first shot of an inning) always has a red ball as his legal object ball. Any red balls pocketed on a legal shot are legally pocketed balls; a player need NOT call any particular red ball or mode of pocketing.The coloured balls are NOT taken off the table in a set order, or rotation, until all the RED ball are off the table. When there are reds on the table a player must alternate between reds and any coloured ball. The player must designate prior to shooting which coloured ball is his on ball (the one HE wishes to shoot). Only the last six ball are shot in a set order or rotation.
- What is the difference between: the National animal of Norway(THE AMERICA'S BEING "NEW" COUNTRIES; IT MAY WELL HAVE BEEN THE ANCIENT NORSE THAT INTRODUCED ELK INTO NORTH AMERICA.THE NORSE USE THEIR ELK AS A DAIRY ANIMAL, TO MAKE CHEESE)-which is the ELK shown below. This ELK is native to most countries in the Northern hemisphere,
English Dictionary, and WEBSTER'S PRE- 1980s DICTIONARYdefinition: A large northern deer(largest living), with a NOTICABLE growth of skin hanging from the neck and palmate antlers.
and a Canadian Wapiti, also shown below- an animal that only inhabits North America.
APPARENTLY, THE USA THINKS THE TOP ANIMAL, IN THE ABOVE PHOTOS, LOOKS MORE LIKE THE BOTTOM ANIMAL; THAN THE SECOND, SO THEY DECIDED THAT THEY JUST HAD TO "AMERICANIZE" THE NAME BY CALLING IT AN ELK.
Muskellunge:
Kingdom: Animalia
Phylum: Chordata
Class Actinopterygii
Order: Esocifermes
Family: Esocidae
Genus: Esoy
PERCH:
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Percidae
Genus: Perca
Pike: Animalia
Phylum: Chordata
Class Actinopterygii
Order: Esociformes
Family Esocidae
Genus: Esox
Canadian Pickerel/ USA Walleye:
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order: Perciformes
Family: Percidae
Genus Sander
the U.S. and some dictionaries now claim. CANADIANS HAVE NEVER CALLED A NORTHERN PIKE, (A JACK-FISH- AS IT IS ALSO COMMONLY KNOWN- A PICKEREL ), large, small, or otherwise.
What we have here; is the old--all too familiar-- story of the United States OF (a small part of)America;[Isn't it amazing, such a prominent U.S. citizen recognised this, all common trait, of that country; so many years ago.] attempting to claim that a dog's tail is a leg, and that a dog has five legs. A Pickerel Perch is exactly what most Canadians have long called it-- A PERCH
THE USA STYLE PICKERELhttp://en.wikipedia.org/wiki/American_pickerel-- OBVIOUSLY-- IS A PIKE, CHECK THE GENUS AND FAMILY NAMES AND--IF THE U.S.A. JUST HAS TO CALL SOMETHING A WALLEYE, THEY CAN ALWAYS CHANGE THE NAME OF SOME "SMALL" "SOUTHERN" "AMERICAN" PIKE THAT IS TOO FRAIL TO SURVIVE-- IN THE MORE CANADIAN, MORE ROBUST, CLIMES OF NORTHERN AND WESTERN CANADA.
Ask a few people about their ideas on communism, democracy, or if they believe that mental illness is mostly inherited or mostly acquired. After engaging them in discussion, ask them what they mean by "communism", "democracy", "mental illness", or religion". You probably will find that most people have difficulty defining these concepts. When someone does provide a definition, it is unlikely to be exactly the same as that given by another person. That is , these things mean one thing to one person and something else entirely to another. Yet people are frequently willing to debate these or other important issues, and even take a definite stance on the issue--sometimes with very serious consequences, without being able to say exactly what the issues are. This can be an important source of misunderstanding ( has lead to World War) and even confusion in everyday discussions. Moreover, it should be clear that to attempt to investigate a subject, we must provide an exact definition and an exact spelling on which all parties involved can agree. Since the English language is still the most widely spoken and fully understood language on earth, in North America especially, we undoubtedly should be using the English language. But it must be the English language, and not something that has just been created to cater to the whims of one particular country, industry, or person.
ON THE OTHER HAND,WE CAN TALK ABOUT AN ISSUE, EVEN ARGUE ABOUT IT, "ACTUALLY HAVE A GREAT OLD TIME", WITHOUT KNOWING, WHAT THE HELL, WE ARE TALKING ABOUT.
NOTE:
Possibly because, in reality, there is no such area, COUNTRY, continent, or region as America, those calling themselves“Americans”or claiming to speak "American"; as proven by the present Iraq war (the longest war in modern history); tend to BE EXTREMELY PARANOID and have a great deal of difficulty in accepting reality. Possibly it is because of this that the U.S.A. also has such a great need for power, control and the obsessive compulsion to dictate, so evident
in their advertising, actions, activities, language, life-style, movies, and other propaganda.
In the United States; where they speak corrupt or pigeon English; or as they describe it-- American (I fail to comprehend how the United States of America could have developed a language a thousand years or more before that conglomeration of states-for they never have become a legitimate country-even existed).True Their obsessive compulsion to: change, mould, mispronounce, misspell, and rename the entire world and everything in it; combined with the “American “ conviction that other countries , or races are too ignorant; to even understand their own language-- The United States in their great benevolence-- has chosen to give new meaning to--or often-- reverse-- many definitions.
This section and chapter, plus the sections and chapters that follow; should convince you that when it comes down to the art, science, and mythology of the culinary arts; much of which was well defined long before the United States came into existence; American style cook-books, cooks, and self proclaimed chefs, have absolutely no idea of what they are talking about. Try running this list of internationally used terms through any U.S. based word processor. The Oxford Canadian Dictionary of Current ENGLISH is no better, as many of the definitions there in are: so ambiguous as to be meaningless, not English-- but in fact..US definitions ,in the US language, or--even worse-- they are completely wrong, inaccurate and misleading. This Oxford Dictionary, at least,is virtually useless, as a source of reference for meaning, and often spelling or pronunciation of English words.
ENGLISH is the most commonly used language in the world and is still the primary language of international commerce. BUT, LEAD ON BY THE BROAD CAST AND PRINT MEDIA(MOST OF IT UNITED STATES OF THE AMERICAS OWNED) many Canadians have, also, chosen to adopt "American"-WHAT EVER, OR WHERE EVER, THAT IS. Some Canadians are even calling for ENGLISH definitions, pronunciations and spellings to be changed over to suit "American" demands and style.
Unlike most other languages, ENGLISH is rather capricious sometimes even chaotic, in it's spelling;.As proof of it;s truly global, international origin, often the same sound can be spelled in several ways (fortunately, until very recently at least, definitions, if not always usage, were constant) When such inconsistencies occur, sometimes, only a GOOD dictionary can help. But remember, a dictionary does not offer PRESCRIPTION but DESCRIPTION: IT IS NOT COMMANDING US TO BE CORRECT, telling us what is "right" or "wrong" but simply recording as accurately as possible (but often not "right") the conventions currently accepted by those who use the language---that is all of us. THERE WAS A TIME, NOT LONG AGO, WHEN DICTIONARIES COULD BE AND WERE USED AS A RELIABLE REFERENCE; SHOWING THE CORRECT DEFINITION, PRONUNCIATION AND SPELLING OF A WORD. OBVIOUSLY, SUCH IS NO LONGER THE CASE.What modern dictionaries often forget is that certain trends are not acceptable---by all of us or in all areas. Consider the well known quote: "When a naked man is chasing a woman through an alley with a butcher's knife and a hard-on, I figure he isn't out collecting for the Red Cross!", from the movie "Dirty Harry", for example; who, or what, had the butcher's knife and a hard on (something)--was it the alley, "Dirty Harry"the man or possibly the woman? What happened to the man's clothes? Did the woman steal them when she also stole the butcher's knife? Was the naked man the butcher? Had he just been changing out of his work uniform? Hard to tell, isn't it? In the real world, it would most likely be the character uttering such a ridiculous statement that would get shot--right between the eyes-- and with a bullet from a 50 calibre Smith and Wesson magnum(a much larger weapon than "Dirty Harry's" hard-on).
The ENGLISH language has changed a great deal in recent years, an it is changing ever more rapidly. Old words are passing out of use, as new ones come in.Conventions of grammar change or are "AMERICANISED", While it undoubtedly would be best if they did not; pronunciations do change---spelling changes--and most unfortunately definitions change, but not very fast.
In Canada, we are forced to contend not only with the American obsession to be "DICTATORS AND TERRORISTS OF THE WORLD"(movie, The Young Lincoln) and their compulsion to change definitions, names, spelling and pronunciation--to AMERICANISE-- ANYTHING AND EVERYTHING BUT ALSO WITH THEIR COMPULSIVE PARANOIA AND FEAR OF ANYTHING THAT IS EVEN IN THE SLIGHTEST WAY DIFFERENT FROM THEIR OWN FANATIC BELIEFS OR INDOCTRINATION.
We also have to contend with the ORIGINAL; AND THEREFORE CORRECT; BRITISH definitions, pronunciations and spellings of THEIR ENGLISH language. While most of us still see this as a damnable nuisance; there are increasing numbers who think of it as a boon: "we have greater choice than others". Broadcast and print media (of course it is mostly UNITED STATES OF THE AMERICAS owned) by and large have chosen to adopt "American"-WHAT EVER, OR WHERE EVER, THAT IS. Microsoft-windows TRIES not recognise that there is, or ever could be ENGLISH; ENGLISH. But that does not really matter, because most of the spelling and pronunciation mistakes are NO LONGER recognised by Canadians either. The point is, there is a choice--and if we are ever to improve international relations and truly get in sync with the rest of the word it might be very wise to show some restraint rather than over exuberance when going in that direction. The USA already thinks of us simply as a "Warehouse" for "Their" resources. The United States of the Americas has never forgiven Canada for having defeated them in battle; now to make matters worse, many Canadians feel that we should just capitulate and become a possession of the most RACIST nation (including Nazi Germany) that the world has ever known (I suppose we must call them that; for they have never truly become a country).
Spelling Rules and Common Causes of Communication Error.
ENGLISH is the most commonly used language in the world and is still the primary language of international commerce. BUT, LEAD ON BY THE BROAD CAST AND PRINT MEDIA(MOST OF IT UNITED STATES OF THE AMERICAS OWNED) many Canadians have, also, chosen to adopt "American"-WHAT EVER, OR WHERE EVER, THAT IS. Some Canadians are even calling for ENGLISH definitions, pronunciations and spellings to be changed over to suit "American" demands and style.
So, What's the use?
The Last Word-Matthew Arnold (1822-1888)
Creep into thy narrow bed,
Creep, and let no more be said!
Vain thy onset! all stands fast;
Thou thyself must break at last.
Let the long contention cease!
Geese are swans, and swans are geese.
Let them have it how they will!!
Thou art tired; best be still!
They out-talked thee, hiss’d thee, tore thee.
Better men fared thus before thee;
Fired their ringing shot and pass’d,
Hotly charg’d—and broke at last.
Charge once more, then be dumb!
Let the victors, when they come,
When the forts of folly fall,
Find thy body by the wall
Unlike most other languages, ENGLISH is rather capricious sometimes even chaotic, in it's spelling;.As proof of it;s truly global, international origin, often the same sound can be spelled in several ways (fortunately, until very recently at least, definitions, if not always usage, were constant) When such inconsistencies occur, sometimes, only a GOOD dictionary can help. But remember, a dictionary does not offer PRESCRIPTION but DESCRIPTION: IT IS NOT COMMANDING US TO BE CORRECT, telling us what is "right" or "wrong" but simply recording as accurately as possible (but often not "right") the conventions currently accepted by those who use the language---that is all of us. THERE WAS A TIME, NOT LONG AGO, WHEN DICTIONARIES COULD BE AND WERE USED AS A RELIABLE REFERENCE; SHOWING THE CORRECT DEFINITION, PRONUNCIATION AND SPELLING OF A WORD. OBVIOUSLY, SUCH IS NO LONGER THE CASE.What modern dictionaries often forget is that certain trends are not acceptable---by all of us or in all areas. Consider the well known quote: "When a naked man is chasing a woman through an alley with a butcher's knife and a hard-on, I figure he isn't out collecting for the Red Cross!", from the movie "Dirty Harry", for example; who, or what, had the butcher's knife and a hard on (something)--was it the alley, "Dirty Harry"the man or possibly the woman? What happened to the man's clothes? Did the woman steal them when she also stole the butcher's knife? Was the naked man the butcher? Had he just been changing out of his work uniform? Hard to tell, isn't it? In the real world, it would most likely be the character uttering such a ridiculous statement that would get shot--right between the eyes-- and with a bullet from a 50 calibre Smith and Wesson magnum(a much larger weapon than "Dirty Harry's" hard-on).
The ENGLISH language has changed a great deal in recent years, an it is changing ever more rapidly. Old words are passing out of use, as new ones come in.Conventions of grammar change or are "AMERICANISED", While it undoubtedly would be best if they did not; pronunciations do change---spelling changes--and most unfortunately definitions change, but not very fast.
In Canada, we are forced to contend not only with the American obsession to be "DICTATORS AND TERRORISTS OF THE WORLD"(movie, The Young Lincoln) and their compulsion to change definitions, names, spelling and pronunciation--to AMERICANISE-- ANYTHING AND EVERYTHING BUT ALSO WITH THEIR COMPULSIVE PARANOIA AND FEAR OF ANYTHING THAT IS EVEN IN THE SLIGHTEST WAY DIFFERENT FROM THEIR OWN FANATIC BELIEFS OR INDOCTRINATION.
We also have to contend with the ORIGINAL; AND THEREFORE CORRECT; BRITISH definitions, pronunciations and spellings of THEIR ENGLISH language. While most of us still see this as a damnable nuisance; there are increasing numbers who think of it as a boon: "we have greater choice than others". Broadcast and print media (of course it is mostly UNITED STATES OF THE AMERICAS owned) by and large have chosen to adopt "American"-WHAT EVER, OR WHERE EVER, THAT IS. Microsoft-windows TRIES not recognise that there is, or ever could be ENGLISH; ENGLISH. But that does not really matter, because most of the spelling and pronunciation mistakes are NO LONGER recognised by Canadians either. The point is, there is a choice--and if we are ever to improve international relations and truly get in sync with the rest of the word it might be very wise to show some restraint rather than over exuberance when going in that direction. The USA already thinks of us simply as a "Warehouse" for "Their" resources. The United States of the Americas has never forgiven Canada for having defeated them in battle; now to make matters worse, many Canadians feel that we should just capitulate and become a possession of the most RACIST nation (including Nazi Germany) that the world has ever known (I suppose we must call them that; for they have never truly become a country).
Spelling Rules and Common Causes of Communication Error.
While many spelling errors result from carelessness, the NEED for speed in social texting and/or just plain IGNORANCE; most are still the result of functional illiteracy. Most North Americans just do not have the grammatical, reading, spelling, vocabulary, or actual writing skills that are still necessary for effective, efficient communication. Self-discipline and a “GOOD” dictionary (IF such an item can be found in modern society) are the only cures. Many other spelling errors however fall into clear categories. Weak spellers owe it to themselves and to the quality of their writing to familiarise themselves with the principles or “RULES” that govern certain trouble spots. The problem is that in our “modern” “Americanized” society; while we still, use the ENGLISH language, supposedly, but as we are forced through the Internet, entertainment media, radio, television, even our "Canadian" Governments to contend with and often accept slang and/or "AMERICANISATIONS" many of the word definitions/meanings, rules of grammar, and many of the traditional spellings, and spelling rules,simply, no longer apply and ignorance now rules.
Still, if you pronounce a word incorrectly (an all too common trait in North America), chances are you will also spell it incorrectly. It is my opinion that one should at least try to acquire, and maintain, the habit of careful and correct (traditional) pronunciation. Sound words to yourself, exaggeratedly if necessary, even at the expense of temporarily slowing down your reading speed. Here are some more correctly spelled words followed by common misspellings. Could any of them be words that you commonly misspell-- notice that mispronunciation is the likely culprit. Then ask yourself do you really have any idea of what you are talking about and will any of your listeners or readers. Check your dictionary for any pronunciations you are not sure of—but always remember that; many CANADIAN LANGUAGE dictionaries now ACTUALLY CONDONE (tell you to mispronounce) MISPRONUNCIATION AND MIS-DEFINITION, if it is CURRENTLY in common use and media-radio, television announcers, nowadays, religiously, mispronounce almost every word.
RIGHT WRONG-USA Style
adamant adement
addenda adenduh
adenoidal addanoidul
adequacy addakwuhsee
adamant adement
addenda adenduh
adenoidal addanoidul
adequacy addakwuhsee
additive additave
admirable admeeraBULL
admiration admeratshon
academic acedemic
admirable admeeraBULL
admiration admeratshon
academic acedemic
accidentally accidently
amateur a-match-ur
amateurish a-match-ur-eshh
amateur a-match-ur
amateurish a-match-ur-eshh
analogy anology
approximately approximently
architectural archetectural
athlete athelete, athalete
athletics atheletics, athaletics
authoritative autharitative
Britain Britian
celebration celabration
conference conferance
congratulate congradulate
controversial contraversial
corollary kul-rol-luh-ri
corona kuh-ruh- nuh
coronary ko- ruh-nuh-ri
The USA style pronunciation of the three words, above, really "takes the cake"why whould ANYONE that aclaims ANY amount of functional literacy, want to pronounce them as the DICTIONARY??? suggests.
creek crik
corollary kul-rol-luh-ri
corona kuh-ruh- nuh
coronary ko- ruh-nuh-ri
The USA style pronunciation of the three words, above, really "takes the cake"why whould ANYONE that aclaims ANY amount of functional literacy, want to pronounce them as the DICTIONARY??? suggests.
creek crik
data daita
deteriorating detiorating
deteriorating detiorating
detrimental dentremental
dilapidated delapitated
diphthong dipthong
disastrous disasterous
disgruntled disgrunted
disillusioned disallusioned
eerie errei
elaborate elaberate
emperor emporer
environment enviorment, enviroment
epitomise epitemize
escape excape
evident evedent, evadent
excerpt exerpt
facsimiles facsimalies
film filum
foliage foilage
frailty fraility
further futher
government goverment
gravitation gravatation
hereditary heriditary
hurriedly hurridly
immersing emersing
immersing emersing
incident incedent
insurgence ensurgence
interpretation interpertation, interpritation
intimacy intamacy
inviting enviting
lightning lightening
limpidly lipidly
lustrous lusterous
monogamy muh-NOOGGA-mee Whee
monosyllable monna SYLLABLE
mono sodium glutamate monna SODIUM GLOOTA mate
Montagnais adj Montunyay
mountain mounten
mountainous mount-ten-us
Nazi Natzi-Natzy-but, there is no T in the spelling
monogamy muh-NOOGGA-mee Whee
monosyllable monna SYLLABLE
mono sodium glutamate monna SODIUM GLOOTA mate
Montagnais adj Montunyay
mountain mounten
mountainous mount-ten-us
Nazi Natzi-Natzy-but, there is no T in the spelling
negative negetive
nuclear nucular
occasional ocational, occassional
optimism optamism
original origional
particular peticular, peticulair
permanently perminenently
phenomenon phenomeanom
pizza peatza-petesza-I is not pronounced EA;again there is no T in the spelling and, if there were the U.S pronunciation should be PITZEEAH.
philosophical philesophecal
philosophical philesophecal
predilection predelictation
prevalent prevelent
privilege privelege
pronunciation pronounciation
repetitive repeditive
reservoir resafoir
significant signifigant
similar similiar, simular
strength strenth
suffocate sufficate
surprise suprise, supprise
temporarily tempirarily, tempararily
ultimatum ultamatum
village villiage
villain villian
visible visable
vulnerability vulnerbility
where were
whether wether
Spelling and pronunciation are not something to be taken lightly, to be shrugged off as not having any significant effect on a communicator’s or writer’s ability to put forth a desired meaning If you want a reader to respect what you say or write, you must show some respect for it yourself; sloppy spelling and or pronunciation is evidence of a lack of such respect. Furthermore, correct spelling is not merely a conventional courtesy to the listener or reader: judges have thrown cases out of court because of a misspelled name or a missing hyphen or apostrophe. People have died because of the misinterpretation of a message or order. Yet, even with all this being true, over half of Canadian students seeking to enter post-secondary education are found to be functionally illiterate. Do you have any remaining questions as to why?
We send our children to school to get an education. We give them courses in the English language. We teach them English composition, creative English, enunciation, grammar, spelling, pronunciation and other writing skills. We test their comprehension, enunciation/pronunciation (especially, if they are planning a career news casting or journalism)and other skills. Then, we express great disappointment when they do not measure up to our expectations.
We send our children to school to get an education. We give them courses in the English language. We teach them English composition, creative English, enunciation, grammar, spelling, pronunciation and other writing skills. We test their comprehension, enunciation/pronunciation (especially, if they are planning a career news casting or journalism)and other skills. Then, we express great disappointment when they do not measure up to our expectations.
WE NEVER LOOK AT OURSELVES.
YOU
SAY I SAY
abalone abba-LONE-ee a-baa-lon-ee
abattoir ABBA-twar a-bat-tor
abdominal
ab-DOM-in--ul
AB-dom-in-all
acetate ASSA-tate a-cet-ate
adherence
ad-HEAR-ince
ad-her-ence
adhesion ad-HEE-zhn ad-he-s-ion
adjacent a-JAY-sunt ad-jay-cent
adjudication
a-JOODA-kate-ion a-JOO-di-cat-shon
admonitory
ad-MONA-tory ad-mon-i-tory
adrenalin
a-DRENNEL-un
ad-RENN-al-in
athlete ath-a-leete athleet.
bandolier banda-LEER band-oh-leer
barometer
ba-ROMMA-tur bar-ohm-e-ter
barrister BERRA-stir bar-ris-ter
Chilliwack
Chill-a-whack Chil-i-wack
economic
EEEK-ON-OM-ICK e-con-om-ic
In the above
instance, the way the government and economy is headed, your pronunciation is
probably correct.
nazi natzi na-z(not zee)- i
Again, because I actually learned to read the English language;
I can see there is no T. I say na with almost an ah sound -zz, as in
buzz-i
pizzi pee-t-zz-ah p-i—zz-i
For the reason
stated above, I say pi, with almost a pih sound, zz,as in buzz-i, again with
almost an ih
sound,
probably the most common I sound.
reservation
Is not the REZ .or rezervation.
An S is sounded or at least should
be sounded S. In the ENGLISH
language, Z is the ZED sound.
residence
res-I-dence
resident
Is not rezident res-I-dent
A
responsible government is not a rezponsable goverment.
This could go on for ever. So! Let’s call the whole thing
off.
North Americans do not speak, understand, or use, the
English or the French languages, anyway.
We are very rapidly reverting to the use of prehistoric
hieroglyphics. Look at any Facebook page; I'm sure you'll see my point.
How can we expect our children to know and to use the
English language; to know what is correct, when we don't know ourselves; and we
keep changing our minds??
Why can this post not appear here as did on the original
typed page, I wonder?
******
Some Cooking Terms and Methods Defined
Most of the methods, and terms, used in cooking, come from the pioneer kitchens of Europe and Asia. A hugely disproportionate number originate in France; a fact which the States, true to their policies of annexation, exploitation, or conquest and American dream of world dictatorship, has made a rather pitiful attempt to change.
When you think about it, most of the U. S. usage makes very little sense. Unfortunately, once a proud race, many Canadians have now capitulated and see them-selves as Americans while letting our own culture and heritage almost disappear.
Meat is cooked to soften (break-down) connective tissue, to develop flavour, to improve appearance and to destroy bacteria or other organisms. The processes used are very similar to spoilage, or even digestion. The method of cooking depends on the kind and quality of the meat to be cooked. Only tender cuts of meat can be cooked successfully by dry heat. Less tender cuts of meat require moist heat and long, slow cooking.
History tells us that broiling is the very oldest method of preparing meats. The cooks of ancient days turned the meat, which they obtained from the wild, over an open fire until the outside was charred. The meat inside was usually rare, but tender.
A La, Au, and Aux: these French, terms mean literally
"in the manner of”. It is usually followed by the name of the person who
first created the dish or by the name of the person for whom it was created
(Chicken a la King), or by the place where the dish originated, or by one of
the main ingredients.
A La Carte: the literal translation of this
French term is in the manner of the bill of fare." A la carte is strictly
a restaurant term used to describe a meal in which each dish selected is paid
for separately. The opposite term is table d’hôtel. Here, one fixed price cover
the cost of the whole meal.
Al Dente: literally, this Italian term means
"to the tooth”. It is used to describe foods cooked so that they are still
firm to the bite and taste, or in other words, not overcooked The Chinese cook
vegetables al dente. Pasta and rice are also cooked this way.
A La Grecque: this French culinary definition,
meaning "in the Greek manner". The term describes vegetables cooked
in a mixture of oil and vinegar, or lemon juice, with seasonings added. The
vegetables are served cold or chilled. They make excellent appetizers or salads
Asparagus, celery hearts, or stalks, cauliflowerets, cucumbers, mushrooms, tiny
white onions, green and Lima beans or zucchini squash can be cooked in this
manner with fine results. Vegetables are prepared for cooking in the usual
manner and cut into bite-sized pieces. Frozen vegetables can be used and need
not be defrosted before cooking.
A La King: A Veloute or a rich Béchamel sauce
that should contain any one or combinations of these vegetables: sliced
mushrooms, diced green pepper, diced, or sliced pimientos. The sauce names the
dish and is most frequently used for chicken cooked and cubed but it is equally
well suited for turkey, tuna, ham, hard-cooked eggs, shrimp, or lobster. A la
king is an excellent food stretcher and it transforms leftovers into appetising
dishes. A la King may be served on toast, on rice, noodles Spaghetti, or mashed
potatoes.
A La Mode is a French term: which in the French
language means "in the fashion of" and usually describes braised beef
larded with fat and cooked with vegetables, and simmered in a sauce such as
Boeuf a la mode. True to their conviction that all other peoples, nations, and
nationalities are too ignorant, or stupid, to even understand their own language,
the United States has graciously endeavoured to re-define the term. In the
United States; where they speak corrupt or pigeon English, at best; or as they
describe it American (I fail to comprehend how the United States of America
could have developed a language a thousand years or more before that
conglomeration of states-for they never have become a legitimate country-even
existed).True to the “American “ conviction that other countries , or races are
too ignorant, or stupid, to even understand their own language The United
States in their great benevolence; has chosen to give new meaning to the term.
It is only in the United States; and to some Canadians who have adopted the
Webster’s American dictionary that a la mode describes cake, pie pudding, or
any other dessert topped with a scoop of ice cream- strange that they should
feel the need to change the meaning of a French term. I wonder how braised beef
with ice cream would taste, but I suppose they must be excused, after all, most
Americans are not overly fluent in either English or French and have long been
known to be more than just slightly confused about happenings outside of their
own chunk of ground.
Allspice (Pimenta dioica) is not a mixture of
different spices. This Jamaican pepper is the dried unripe fruit of a twenty-to
-forty foot tree that is related to the myrtle family. The berries are picked
green and dried in the sun. This wrinkles them, turns them reddish brown and
intensifies their aroma.
Artichaut: Artichoke
Asperge: Asparagus
Au Gratin: a
French cooking process done in a hot oven or under the broiler which produces
dishes with a crisp, golden-brown crust. This may be achieved by sprinkling the
food with fresh or toasted bread crumbs, or with grated cheese especially
Parmesan, sprinkled with melted butter. But au gratin also applies to dishes
that will crust on their own accord. Foods to be finished au gratin may be raw
or cooked and they may or may not be blended with a sauce. The most frequently
used sauce in foods served au gratin in a Veloute. To make a dish au gratin is
to add taste, texture and eye appeal, since the bubbly golden surface looks
tempting. It is also an excellent way of utilizing leftovers of meat, fish,
vegetables cereals and other foods, either singly or in combinations. To gratin
a dish, sprinkle top of food with 1 to 2 cups plain or buttered coarse bread
crumbs, or with 1/4 to 3/4 cup grated cheese, depending on the quantity of
food. Drizzle with a little melted butter. Brown under a preheated broiler, or
bake uncovered in a preheated moderate oven (375 F.) until food is heated
through and golden brown on top. If necessary to prevent overcooking, raise
oven temperature to hot (400 to 425 f for 3 to 6 minutes or until browned.
Au Jus:
a French term that describes meat served with its own natural juices,
not with gravy.
Au Lait: A French term that describes a
beverage, such as coffee, made or served with milk
Au Naturel : Does not mean naked, in culinary
French; this term describes food prepared or cooked to resemble its natural
state as much as possible, or in other words food plainly done. In the pioneer
kitchens of Canada, much of the food was Au naturel.
Bake: means to cook by dry reflected heat.
Barbecue: Modern usage is mostly American and
has no real definition or meaning. Usually, in the United States of America,
barbequed foods are first boiled, braised, poached, marinated, or simmered,
before a possible final grilling, which is added only for cosmetic effect. On
very rare occasion an animal, fowl or vegetable may actually be broiled
(roasted), or grilled, slowly, either whole or cut in pieces, on a spit or rack
over direct heat and basted with a special, highly-seasoned, sauce. Barbecue
may also mean meat that has been steamed as in the case of Hawaiian barbequed
pig, or fried and served with or without a sauce. Modern “American” style
barbecue is more often cooked indoors rather than out of doors The American
form of barbecuing began in the late 1800’s during cattle drives out “West’.
While on the trail, there wasn’t much to eat and what they did get was usually
the lower quality of the already inferior American beef. True to American
philosophy, and dream, cattle Barons of the times were more concerned about
profits then feeding their hands and thus, the cowhands were fed the
disposable, often rancid, cuts of beef. The main choice for this was Brisket,
which was like all American beef, very tough and stringy. However the cowboys
learned that if you left this meat to cook for a long period of time (5-7
hours) at a very low temperature (which usually meant simmering in a large
caldron or kettle) that what was once a disposable cut of beef became a treat;
or at least could be forced down without getting deathly ill. During this time,
the cooks (those with some actual knowledge of cooking) began to experiment
with French sauces to put on the barbecue beef, thus disguising the rancid,
often rotting, taste and making a tastier piece of meat. A large restaurant or
commercial kitchen may have two, three, or more different types of broilers,
grills, and rotisseries; and while all may be used in the preparation of
“barbecued “foods; they are Not Barbeques .The broiler or grill, often called a
barbecue; in the United States; and more recently in Canada; used around the
home for outdoor cooking; is just that,; a broiler, or grill; it is not a
barbecue. When used in the manner for which they were designed, foods cooked on
these devices, are roasted (broiling and roasting actually meaning virtually,
the same thing). Barbecue is a cooking technique and while; because of American
hype and advertising many Canadians, who have always cooked outdoors and love
to grill, commonly use the word, true American style barbecue has never been
very popular in Canada; consequently the new American ploy is to include
anything and everything that has been cooked outdoors as barbecue. For
example-and as you now know, “Planking”, is a, very ancient, method of cooking.
Planking has had resurgence, in recent years and become very popular; but, is
not a form of barbecue; and as presently practiced is a very expensive, quite
possibly deadly, cooking technique. I, sincerely, hope that you will refrain
from this folly and instead employ one of the original Canadian methods already
described. Also, barbecue is not a North American invention. The original use
of barbecue sauces and/or spices being the same as the original use of curry sauce or any other powerful mixture of
spices; that is to disguise the taste of and to some extent preserve rancid,
rotting, or inferior foods.
Barbecue Sauce - any of a number of highly seasoned,
usually red, or reddish in colour, sauces used to disguise or enhance the
flavour of meat or vegetables.
Barbecue Spice: basically the same spices used in
barbecue sauce but without the liquid ingredient
Baste: To
pour or brush melted fat, water, wine, or other liquid over food. This is
sometimes done before cooking, to inject flavour and to tenderize meat but is
usually done during the cooking process.
Béchamel: the correct name for American White
Cream sauce
Beef: described by at least one dictionary
as “the flesh of a cow, steer, or bull, used as food” a definition that makes
absolutely no sense. Food for what? Is the flesh of an alligator, crocodile,
elk, or whale then to be considered Beef? A heifer is not yet considered a
cow-the flesh then is not beef?
A much better
definition is: Beef: The flesh of any animal from the family Bovine. But here, again, there is a problem: some
sources claim that the carcass has to be of a certain weight. This restriction
does not really make any sense either; as it could be construed that while a
fully mature bovine cows ,bulls, or steers are beef animals; their off spring
are not.
Blanch: to immerse foods briefly in boiling
water. In preparing many fresh vegetables for freezing, for instance, they are
first blanched to hold the colour and flavour by stopping or slowing the action
of enzymes. Nuts, tomatoes, and fruits are blanched by being plunged into boiling
water for from 1 to 3 minutes to loosen their skins. They are then drained,
rinsed in cold water, and the skins lipped off easily.
Blanquette: White meat in white sauce (usually
Béchamel or Veloute) that has been thickened with eggs
Boil: To cook
in boiling water (212 F at sea level). So long as bubbles rise to the top and
break, the water is boiling. The fastest is a full rolling boil. Slowest a low
boil, which is just above a simmer. For most food boiling should be avoided, or
used with caution and as little as possible.
Bind: To hold foods together in a sauce; in
such a way that they form a cohesive mass.
Bisque: A rather thick soup usually made from
shell-fish; and pink in colour.
Bombe Glacé:
A mould of ice-cream filled with a different kind of ice-cream or a
water-ice.
Bouchées:
Small pastry shells or pepper cases filled with meat of fish in a white
sauce. The French means “a mouthful”.
Braise: To brown meats or vegetables, in a
small amount of hot fat, and then cook slowly, in a covered utensil, on top of
stove or in oven with a very small amount of liquid. Many a cook (including
some who have written cook books), braises a cut of meat, or a turkey, thinking
they are roasting. One reason for this; is because of the covered pan they use;
long known to the Americans as a roaster; but in really, a very poor quality,
braiser, or casserole.
Broil: The oldest of all cooking forms, meat
is cooked by direct heat and may be done over hot coals or under a flame or an
electric unit. His is what people do when they say they are going to have a barbecue This method may be used successfully, for tender cuts of meat with
adequate amounts of fat. Veal should not be broiled since it is too low in fat.
Pork should usually not be broiled because it requires thorough cooking.
Brunoise: Has a similar meaning to “Matignon”
and “Mirepoix”, except that the food item is first cut in a fine julienne, and
then turned ninety degrees and diced again. Brunoise is then usually
incorporated in a sauce as is, without being puréed smallest to start ends up the largest in the finished product.
Canard: Duck
Canapé: A slice of bread, toasted or fried,
spread with some highly flavoured food served as an appetizer.
Canelones: Meat stuffed, rolled up and roasted
or braised.
Casserole:
A covered, (equipped with a tight fitting lid) Roman/French, cooking
dish or utensil, originally made of clay.
Caviar: The salted roe of the sturgeon.
Champignons: Mushrooms
Chaud-froid: means, literally, hot-cold; in
cooking, a jellied sauce.
China -cap: A conical shaped sieve, used in
commercial kitchens. A China-cap may have fine or coarse holes and is used
because the conical shape gives it remarkable efficiency while the metal
construction gives it durability.
Chou: Cabbage
Chou-fleur: Cauliflower.
Colander: A type of sieve, with larger coarser
holes a round bottom and legs so it can stand on its own.
Compote:
A stew. The term is often applied to fruits stewed in syrup
Corned beef: According to a VERY WELL KNOWN ENGLISH dictionary-"beef preserved in brine, chopped and pressed and sold in tins" so, if you are planning to serve CORNED BEEF AND CABBAGE and have a pickled brisket, take it back to the store--it is not corned beef-can't be.
Corned beef: According to a VERY WELL KNOWN ENGLISH dictionary-"beef preserved in brine, chopped and pressed and sold in tins" so, if you are planning to serve CORNED BEEF AND CABBAGE and have a pickled brisket, take it back to the store--it is not corned beef-can't be.
Crème: Cream.
Croustade:
Case for meat or fish cooked in a white or brown sauce, made of bread,
rice, etc.
Cut, Brunoise-fashion: To cut a product into small dice. See also,
Matignon and Mirepoix.
Cut, Julienne-fashion: To cut a product into match-shaped rods.
Cut, Paysanne-fashion: To cut a product into triangles.
Croutons: Small cubes of fried or toasted bread
served with soup.
Degrease: To remove accumulated fat from the
surface of liquid (from the French “dégraisser”). While this can be done with
hot liquid it is usually more successfully accomplished if the liquid is
allowed to cool first.
De, D, Of
Demi-glace:or Half Glaze in the USA: The most commonly used of the Mother
Sauces. This is the
Espagnole sauce having reached the limit of perfection. Although not correct,
(Glacae de Viande, meat sauce
would be correct), in most modern kitchens it is obtained by reducing one quart
of Espagnole and one quart of first-class brown stock until its volume is
reduced to nine-tenths of a quart. It is then put through a strainer into a
bain-marie of convenient dimensions, and it is finished, away from the fire,
with one-tenth of a quart of excellent sherry. Cover the bain-marie, or “finish”
the top with butter, to avoid the formation of a skin. This sauce is the
base of all the smaller brown sauces.
Demi-tasse: Literally half a cup; used to signify
a small cup of black coffee generally taken at the close of a luncheon or
dinner.
Dorure (dough-rour): In baking, the process of applying a
wash of egg, butter, milk, or a combination to the surface of shaped dough just
before baking
En Brochette:
Impaled on o skewer.
En Coquilles:
In the shell.
Entrees: Small made dishes served between the
heavy courses at a formal dinner.
Escarole: Batavia chicory.
Lenten Espagnole: Practical men are not agreed as to
the need of Lenten Espagnole. The ordinary Espagnole being really a neutral sauce
in flavour, it is quite simple to give it the necessary flavour by the addition
of the required quantity of fish fumet. It is only, therefore, when one wishes
to conform to the demands of a genuine Lent sauce that a fish Espagnole is
needed. And, certainly in this case, nothing can take its place. The
preparation of this Espagnole does not differ from that of the ordinary kind,
except that the bacon is replaced by mushroom parings in the Mirepoix. This
sauce takes the place of the ordinary Espagnole, for Lenten preparations
Feuilletis: a kind of puffs made from
puff-paste.
Flute (French, soup): a long crisp roll of bread.
Fillets: Long thin pieces of boneless meat or
fish.
Fines Herbes : Minced,
parsley, chives, chervil, etc.
Fondue: (1) A cheese preparation; (2) A pulpy
state to which such vegetables as, tomatoes, are reduced by cooking.
Fricassee:
To braise small pieces of fowl, game, or meats, cooking slowly in stock,
gravy, or stock.
Fry (1) To cook in small amount of fat,
sometimes called sauté or pan-frying- one is French and the other the North
American=but these two terms do not really mean the same thing. No system is
perfect, so there are exceptions; but the French sauté usually means using a
light weight pan, a small amount of butter, and fairly high heat. The real
secret is that both the pan and the ingredients inside are kept in constant
motion so that heat distribution and cooking are as even as possible. The North
American pan frying usually involves a large heavy pan in which the ingredients
remain basically motionless, with just the occasional stir or possibly being
flipped over once or twice.
Fry (2) To cook immersed in hot fat, also
called deep-fat frying.
Fry (3) To cook in 1to2 inches of fat.
Usually used for breads and doughnuts.
French fry:
A special cut or style of potato which is usually, but not always, deep
fried. They can be baked, roasted; or dipped in batter, and they may be
boiled; is not and never was; a style of cooking (as a style of cooking it is a
misused American term). Shaped deep- fry potatoes come in several
different sizes which will be discussed under the preparation of potatoes.
Fumet: A kind of essence extracted from
fish, game.
Galette: A large quoit, made from puff-paste or
short-paste
Gourmet: Generally means: only; that it's
overpriced.
Griddle: A solid flat cooking utensil usually
made of iron or stainless steel.
Grill: Usually found toward the front of an
automobile; or a metal grid used to support items to be cooked in a broiler.
Grilling: Is the same as broiling except that
grilling like roasting is a more modern form and a metal rack or grid is used to
support the meat.
Hollandaise:
One of the Mother Sauces.
Jardinière:
Mixed vegetables served in their own sauce.
Julienne:
A clear vegetable soup, invented by Jean Julienne in 1875, containing
vegetables cut in match like strips. This style of cutting.
Leaven:
Any substance which causes dough or batter to raise, either through
fermentation, chemical reaction, or both, usually through the production of
carbon dioxide gas.
Matignon:
Is basically the same as a Mirepoix only the vegetables are cubed, instead
of being diced.
Mirepoix:
The cooking term dates from the early 18th 18 century when it was known
as Sauce a la Mirepoix, which was a buttery, wine-laced, stock. Modern usage
remains much the same. It is now considered to be a mixture of different,
medium diced, vegetables; depending on whether a white or brown sauce is later
desired. It may also be used under meats when roasting, not only to improve
flavour of any sauce or gravy later; but instead of a rack, to lift meat up
from the bottom of a roasting pan and out of any liquid which accumulates.
After all cooking has been completed; the vegetables are forced through a
“China Cap” and then incorporated d in the sauce.
White Mirepoix
1 part leeks
(white part only)
1 part celery
1 part
parsnips
1/2 part
mushroom trimmings
Used for:
white or light coloured stocks, soups, sauces, stews and braiser dishes.
Brown Mirepoix
1 part onions
1 part each
of carrots and celery
1/2 part
mushrooms
1/2 part ham
or bacon
This mirepoix
is used for brown stews, gravies, meat stocks, and casseroles. The same mixture
(Matignon); more coarsely cut, is used for braised vegetables or large joints.
Mise- en-
place: “Everything in place” full preparation-before -starting to cook, “the
trade secret of all good cooks” -the one secret that is worth the price of all
the cookbooks and cooking courses combined.
Pan-Broil: To cook on a hot surface, greased
only enough to prevent sticking, pouring off fat as it accumulates.
Poach: To cook food by slipping into a hot
liquid to cover.
Pressure Cook:
Means to cook in steam at a pressure of 5 to 30 pounds and at
temperatures of 228 F. to 274 F.
Ragout: A thick highly seasoned French stew.
Roast:
While most Canadians, including myself, often refer to it as such
“Roast”, does not indicate a cut of meat. Really, why would any-one refer to a
joint or cut of meat which is to be braised, steamed, stewed, boiled, or even
barbequed as a roast?
Roast
means-To cook, by dry heat, on a spit, or in an oven and sometimes in a shallow
pan which is used only to catch juices. Fat or fat content is very important to
the successful roasting of any meat. The meat may be "larded "or have
strips of fat lain over but no added water or other liquid and it IS not
covered; as this creates steam. Roasting is the more modern form of broiling
and the only differences are, the use of an oven, so that heat is no longer
direct and the use of a catch pan.
Technically speaking, meat done in an oven (reflected heat) is not roasted, but
baked. Because heat may or may not be reflected; the use of a rotisserie may be
roasting. The use of a covered pan is not roasting but braising or steaming.
Nowadays, very few Canadians actually roast any type of meat and if they ever
attempt to do so it is usually at too high a temperature and they omit the necessary
basting and/or larding. There are, today, many Canadians; and especially
“Americans”; whom have never tasted true roast of any kind, vegetable, or meat.
There is a real difference in texture, taste, and appearance.
Marry: To combine chemically, molecularly,
and physically so that the individual ingredients can no longer be separated
Modern Roasting: Methods of roasting have changed in
the past few years. It is now so simply done, with temperature-controlled ovens
and plain open pans without covers that it is hard to believe so much confusion
exists over the method, or that a uniformly browned meat will result. No
searing is necessary. The meat is placed fat side upon a rack, in a shallow
pan, and the fat drips over the meat as it cooks, keeping it moist and juicy.
Water should never be used with a roast. It is used only with braised dishes
prepared in the oven or on the top burners. The addition of any liquid is
braising.
Mousse: Other than North America; a class of
light, hot or cold preparations of fish, meat, poultry, game, etc., and sweets,
moulded in large moulds in sufficient quantities for several people.
Pot Roast: Strictly, a confusing and misinformed
“American” name for a larger cut of “braised beef”.
Sieve: A tool used to drain liquid off foods
Roux: A cooked paste mixture, used to add
flavour to, and also to thicken gravies, other sauces, soups, and stew.
Simple Roasting Method
1. Wipe the
meat with a damp cloth, do not wash. 2. Rub with salt in proportion to 1/2 tsp.
per lb. of meat. Use garlic, onion, or pepper, if desired. 3. Place meat, fat
side up on a rack, in a shallow pan (so as not to steam the roast). A
layer-cake pan is ideal for a small roast, and your broiler pan is excellent
for a larger roast. If no fat is on the meat, lay thick strips of bacon, salt
pork, side pork, or suet on it. These fats will self-baste the meat and no
other basting is needed.4.Roast in constant low temperature oven--300--325 F.
for all meats except fresh pork; it may be cooked at 350 F. Low heat cooks the
meat more evenly, more slowly, and browns it last, not first. Best of all,
partly because there is less shrinkage, it costs less to cook. 5. Insert a meat
thermometer, if one is available, into the meat so the bulb reaches the centre
of the thickest part. It should remain there during the entire roasting period.
It will register the temperature of the meat on a scale plainly marked
"rare" "medium" "well done" etc. This is the one
sure method of telling exactly when a roast is done.
Simmer: This term means, to cook in liquid at
a temperature of 180 F. to 210 F., or just below the boiling point of water.
Slurry: a semi-liquid mixture, esp. manure.
Whoa, this is a cookbook. Fortunately the term is also used in cooking, to
describe a mixture of water and vegetable starch, esp. corn, potato,
tapioca-used in Chinese cooking.
Steam: To cook in the steam generated by
boiling liquid.
Stew: To cook slowly in a small amount of
liquid (to just cover).
Strainer: Usually refers to a cheap
Americanized sieve constructed of wire mesh, with a round bottom used to strain
foods. They are not very efficient and you will seldom if ever see one in a
well-run or equipped commercial kitchen.
Supreme; A name given to the fillet of the
breast of a fowl. The term has been extended to certain of the best parts of
fish, game, etc.
Terrine a pâtés: A special utensil in which pâtés are
cooked.
Tomato Sauce: The newest of the Mother Sauce family
Whip: While quite similar in appearance and both of French origin, there are actually two different whips:The French whip--used for heavier jobs like whipping potatoes to make them light and fluffy and the piano wire whip--used for lighter jobs like whipping (Note:Whipping Cream or Whipped Cream; not Whisking Cream or Whisked Cream and Whipped or Beaten eggs) or eggs (the magic wand of the master saucier, used when "finishing" sauces). Modern IMPROVEMENTS??? on the original designs,often shortening the overall length and flexibility, while increasing the diameter and bulbous shape, can make it almost impossible to use either in the manner; or for the purpose, intended.
The U.S.A. --or rather citizens there of-- like to call this very valuable tool a whisk- it s a utensil used to combine, or to produce air in materials used in cooking. If, used properly with the true whipping action for which it was designed, and not with a sweeping, whisking, or, stirring motion, a piano wire whip, can be up to five times faster than an electric mixer; unfortunately, North Americans often attempt to use an upside-down hand position.
Whisk
Which is better suited for cleaning clothes or home plate in the game of baseball) has very limited use in baking and for cleaning a wok after Chinese style cooking-
The whisk is seldom, if ever used in other types of cooking.
© Al (Alex, Alexander) D. Girvan. All rights reserved.
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