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Culinary Basics LSHS
A deep, narrow, rectangular pan used for baking breads and meatloaf.
Used to bake cakes, pizza, chicken pieces, and fish.
Baking pan with a central tube. Used to make angel food and sponge cakes.
Shallow, round pans with slanted sides. Used for baking pies, tarts and quiches.
Used for baking muffins, rolls, cupcakes. Available in 6- and 12-cup.
Used to remove and turn flat foods from pans
Used to remove foods from the sides of a container.
Used to grip and lift hot, bulky foods.
Used to measure dry ingredients
Used to measure liquid ingredients. Larger ones also great to use to mix marinades, sauces,etc.
Used to brush hot foods with sauce or pastry with a glaze
Used to measure the internal temperature of meat and poultry.
Used for holding baked goods during cooling and hot pans when they are removed from the heat.
Thick cloth pads used to protect hands while handling hot containers.
Shreds a variety of ingredients for recipes, not just cheese. Examples: lemons, carrots, ginger. Usually has more than on type of grating thickness.
Used to flatten dough.
Removes the skin from apples, carrots, etc. Point removes the core from apples & pears
Measuring Tools Liquid Measuring Cup – Made of glass or plastic. Extra space at the top allows you to carry without spilling. Has a spout for easy pouring.
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
Cooking Methods fall into two categories they are: Moist Cooking Methods Dry Cooking Methods.
Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing.
Foods of the World and Preservation Yr9 Recipes. Cheese and Tomato Pizza Ingredients 100g S.R. flour (4 tbl spoons) Pinch of salt 1 teaspoon milk powder.
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Casserole A casserole is a tasty blend of cooked ingredients that are heated together to develop flavor.
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Methods Of Cooking- Roasting Definition Roasting is the cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat is the means.
How to prepare delightful dishes from * Italy * Lithuania *Poland * Portugal * Romania * Slovakia * Turkey.
CAKES & COOKIES …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during baking.
FOODS H267 REVIEW Second Semester. 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Appliances, Tools & Equipment How to.
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Food Service Training Quick Breads and Cookies. Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies.
Parts of a Recipe. Name of Recipe Parts of a Recipe Temperature.
Mixing Methods for Yeast Breads. Straight Dough Method 1.Soften the yeast in warm water –For compressed yeast water should be degrees F. –For active.
Chapter 16 Salads and Dressings © Goodheart-Willcox Co., Inc. Objectives Recognize the different purposes salads serve on a menu.
CAREERS RELATED TO THE FOOD SERVICE INDUSTRY. FOOD PREPARATION WORKER FOOD PREPARATION WORKERS GET FOOD READY FOR COOKING OR SERVING.
Courtesy of JC-net Can you name this utensil?. Courtesy of JC-net It is used in the kitchen.
Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.
A set of directions for making food or beverage. A recipe includes: – Name – Ingredients – Yield (servings) – Equipment – Directions – Prep Time – Cook.
Using a Recipe and Types of Recipes Culinary Basics LSHS.
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