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Food Preparation Basics

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Presentation on theme: "Food Preparation Basics"— Presentation transcript:

1 Food Preparation Basics
Chapter 39 Food Preparation Basics

2 Recipes for Success Recipes are road maps to successful food preparation. They provide you with all the information you will need to make a food product.

3 Using Recipes Before using a recipe, read it carefully.
Make sure you have all the ingredients on hand and that you understand the directions. If you make changes in a recipe, the end product might be unpleasant Yield- the amount of food a recipe makes.

4 Using Convenience Foods
You may choose to save time by preparing mixes and other convenience foods rather than following a recipe. Be sure you read the package directions carefully. Sometimes you can combine fresh foods and convenience foods to make a complete meal.

5 Measuring Techniques Do you know the difference in a teaspoon and a tablespoon? How about the right way to measure flour? If you don’t know how to measure ingredients accurately your recipes will not turn out correctly.

6 Units of Measure There are two different units of measure that we use to identify ingredients in recipes. Customary System: is the standard system of measurement used in the United States. Ex: teaspoon, cup, fluid ounce and gallon.

7 Units of Measure Metric System: system of measurement used in most of the world and by health professionals and scientists. Ex: milliliter, liter and gram. Volume: the amount space taken up by an ingredient and also units for measuring weight.

8 Units of Measure Equivalent measurement: the same amount expressed using different unit of measure.

9 Equipment for Measuring
A liquid measuring cup made of clear glass or plastic with markings on the side. It has a spout so you can pour without spilling. A set of dry measuring cups in different sizes. They are used for dry or solid ingredients. 1 cup, ½ cup, 1/3 cup and ¼ cup.

10 Equipment for Measuring
A set of measuring spoons. These are used for small amounts of any ingredients. 1 Tablespoon, 1 teaspoon, ½ teaspoon & ¼ teaspoon.

11 Methods of Measuring Dry Ingredients: Ex: flour, sugar, baking powder and spices. Steps to measure dry ingredients: Select measuring cup or spoon Hold over bowl or wax paper to catch spills Fill the cup or spoon slightly higher than the brim Level off with a level or knife.

12 Methods of Measuring Flour: Always spoon flour gently into the measuring cup, don’t scoop it in. This will give you more than you need. Brown Sugar. Spoon the sugar into the measuring cup and press down firmly. Continue to add and continue packing until full.

13 Methods of Measuring Solid Fat: Ex: Butter, margarine, shortening and peanut butter. Steps to measure solid ingredients: Spoon into dry measuring cup packing it firmly Level off the top with a level Scrape it out with a rubber scraper. Some solid fats are sold in sticks with measurement markings on the paper.

14 Methods of Measuring Liquid Ingredients: for small amounts of liquids.
Steps to measure liquid ingredients: Select the correct size of measuring spoon or liquid measuring cup. Hold it away from the bowl of ingredients so if spilled it will not fall into your ingredients. Fill into the liquid measuring cup or spoon to the brim.

15 Methods of Measuring Measurement by weight: uses a kitchen scale.
Steps to measure liquid ingredients: Place an empty container on the scale Adjust the scale to read zero Add the ingredient until the scale shows the correct amount.

16 Cutting Techniques Pare Slice Chop Mince Cube Dice Puree Shred Grate

17 Mixing Techniques Blend Stir Beat Whip Cream Fold Cut-in Toss

18 Cooking Techniques Cooking involves applying heat to foods.
Most cooking techniques fall into three categories: Moist heat cooking Dry heat cooking Cooking with fat

19 Moist Heat Cooking Steaming Boiling Simmering Poaching Braising
Stewing Pressure cooking

20 Cooking with Dry Heat Roasting Baking Broiling

21 Cooking with Fat Sautéing Pan-frying Deep-fat frying Stir-frying

22 Microwave Cooking Microwave ovens perform many cooking tasks faster than a conventional oven. Microwave ovens are best suited for cooking small amounts of food. Microwave ovens are also ideal for reheating cooked foods and defrosting frozen foods.

23 Microwave Cookware Ceramic, glass, plastic and paper are the appropriate containers for microwave cooking. These containers are heat resistant so they won’t crack or melt when the food becomes hot. Arcing: sparks that can damage the microwave and start a fire.

24 Microwave Techniques Stirring Rotating Covering Puncturing Defrosting
Standing Time: the time allowed for food to continue to cook after the microwave has turned off.

25 Microwave Safety DO NOT USE METAL!!!
Use pot holders when removing food. Remove the cover of foods away from you. Don’t use an extension cord, it should be grounded with a three prong plug. Keep the microwave clean, splattered food will increase the cooking time.

26 Meal Preparation When you’re preparing a whole meal you must figure out what needs to be done in what sequence. With careful planning and efficient techniques, you can put together a meal that everyone will enjoy.

27 Making a Schedule Dovetail : overlap tasks in order to save time.
Group similar tasks. Prepare some items ahead of time.

28 Working Efficiently Clear the kitchen counters to give you room to work. Assemble all the ingredients, utensils, and appliances you will need before you start. Check off each task in your schedule as you complete it. Clean up as you work.

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