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23 Contents Chapter Cooking Basics

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1 23 Contents Chapter Cooking Basics
Section 23.1 Choose Your Ingredients Section 23.2 Cooking Techniques

2 Section 23.1 Choose Your Ingredients
Herbs, spices, fruit, and vegetables all contribute to preparing delicious meals. 2

3 Content Vocabulary Academic Vocabulary produce processed antioxidant
convenience food crucial seasonal

4 Basic Ingredients Basic ingredients include: flour. sugar. shortening.
butter. milk. eggs. spices. 4

5 Basic Ingredients Some common herbs and spices include: basil.
parsley. chives. cilantro. dill. cinnamon. cumin. garlic.

6 Basic Ingredients Measure accurately so recipes turn out the same every time. Some recipes use metric measurements; you can use a chart to learn the equivalent customary measurements. Recipes may have cooking temperatures in Fahrenheit or Celsius. 6

7 Fruits and Vegetables Produce is full of nutrients.
Buying seasonal produce gives you the best possible quality. produce Fruits and vegetables. seasonal Foods more readily available and less expensive at certain times of the year.

8 Fruits and Vegetables Processed food includes fruits that are frozen, canned, or dried. Vegetables are a source of carbohydrates, fiber, vitamins, and minerals. Many vegetables contain antioxidants which may help prevent disease and illness. processed Changed from raw form before being sold; subjected to a special treatment. antioxidant A substance that protect cells and the immune system from damage by harmful chemicals. 8

9 Convenience Food Pre-prepared foods can save time, but they can be expensive. Preservatives are chemicals added to make food last longer. Always follow the directions on packages. What are some pre-prepared foods that your family buys? 9

10 Section 23.2 Cooking Techniques
Grains, fruits, vegetables, and meats come in endless varieties. All of these foods can be cooked to serve as main dishes, side dishes, or snacks.

11 Content Vocabulary Academic Vocabulary quick bread batter yeast bread
legume quiche casserole scald curdle omelet tender retain

12 Cooking Grains Grains include cereal, rice, pasta, and bread.
Breads are made from whole wheat, rye, white, or corn flour. Quick breads rise quickly and form bubbles. quick bread Bread in which the leavening agent is baking powder or baking soda. What types of bread do you like to eat? 12

13 Cooking Grains Yeast breads include sandwich bread and buns.
A sandwich can be on bread or another edible wrapper. Rice, pasta, and some cereals must be cooked. yeast bread Bread in which the leavening agent is yeast.

14 Cooking Fruits and Vegetables
Fruits can be baked in an oven or a microwave oven. Cook fruits and vegetables properly to retain nutrients. A casserole is a one-dish meal that can include meat and/or vegetables. retain To hold secure or intact; to keep. casserole A mix of food cooked and served in a covered pot or dish.

15 Cooking with Milk Products
Use milk in cream sauces, pudding, and custard. To cook milk, you should scald it. If milk gets too hot, it will curdle. Cheese should be melted, not cooked. scald To bring slowly to a temperature just below boiling point. curdle To separate into little particles or curds. 15

16 Cooking Meat, Poultry, and Fish
Moist heat cooks tougher cuts, such as pot roast and stew meats. Dry heat cooks tender cuts, such as rib roast, fish, and turkey. Other high-protein foods, such as legumes and eggs, can be used as main dishes. tender Easily crushed, chewed, or cut; fragile. legume The fruit or seed of plants, such as peas or beans, used for food. 16

17 Choose Your Ingredients
Chapter Summary Section 23.1 Choose Your Ingredients By measuring accurately, using the proper measuring tools, and following directions, you ensure that your recipes turn out the same every time. Herbs and spices add taste, color, and aroma to foods. Fruits and vegetables are a delicious part of a well-balanced meal plan. Convenience foods can save you time. 17

18 Chapter Summary Section 23.2 Cooking Techniques
There are many techniques for cooking food. Grain products like rice, pasta, and oatmeal are cooked in water. Fruit and vegetables can be enjoyed raw or cooked. Vegetables retain their nutrients and keep their texture and flavor when cooked properly. When cooking meat, poultry, or fish, you can use moist heat or dry heat. 18

19 Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start

20 produce productos agrícolas Fruits and vegetables. Frutas y vegetales.
Show Definition

21 processed procesado Changed from raw form before being sold; subjected to a special treatment. Algo para la venta que no está crudo; sometido a un tratamiento especial. Show Definition

22 antioxidant antioxidante
A substance that protect cells and the immune system from damage by harmful chemicals. Una sustancia que protege las células y el sistema inmunológico del daño que causan las sustancias químicas nocivas. Show Definition

23 alimentos precocinados
convenience food alimentos precocinados Food already prepared or partially prepared to save time. Alimentos preparados o parcialmente preparados para ahorrar tiempo. Show Definition

24 Bread in which the leavening agent is baking powder or baking soda.
quick bread pan rápido Bread in which the leavening agent is baking powder or baking soda. Pan en el que la levadura es el polvo de hornear o el bicarbonato de soda. Show Definition

25 batter masa A liquid or semi-liquid mixture, usually containing flour, milk, and eggs. Mezcla líquida o semilíquida que normalmente contiene harina, leche y huevos. Show Definition

26 Bread in which the leavening agent is yeast.
yeast bread pan de levadura Bread in which the leavening agent is yeast. Pan que se hace con levadura. Show Definition

27 A mix of food cooked and served in a covered pot or dish.
casserole cazuela A mix of food cooked and served in a covered pot or dish. Una mezcla de alimentos cocinados y servidos en una olla o vasija cubierta. Show Definition

28 To bring slowly to a temperature just below boiling point.
scald escaldar To bring slowly to a temperature just below boiling point. Llevar poco a poco a una temperatura justo por debajo del punto de ebullición. Show Definition

29 To separate into little particles or curds.
curdle cuajar To separate into little particles or curds. Separar en pequeñas partículas o cuajadas. Show Definition

30 The fruit or seed of plants, such as peas or beans, used for food.
legume legumbre The fruit or seed of plants, such as peas or beans, used for food. Frutas o semillas de plantas, como frijoles o chícharos, utilizados para la alimentación. Show Definition

31 quiche quiche A main-dish pie filled with eggs, cheese, and other ingredients such as ham, spinach, and mushrooms. Torta que sirve de plato principal rellena de huevos, queso y otros ingredientes como jamón, espinacas y champiñones. Show Definition

32 omelet omelet A well-beaten egg that is first cooked in a frying pan without stirring, then topped with other ingredients, such as mushrooms, peppers, and cheese, and finally folded over. Huevo batido que primero se cocina en una sartén sin revolver, luego se le agregan otros ingredientes, como champiñones, pimientos y queso, y por último se dobla. Show Definition

33 Very important; significant; essential.
crucial crucial Very important; significant; essential. Muy importante, significativo, esencial. Show Definition

34 seasonal de estación Foods more readily available and less expensive at certain times of the year. Los alimentos más disponibles y menos costosos en determinadas épocas del año. Show Definition

35 Easily crushed, chewed, or cut; fragile.
tender delicado Easily crushed, chewed, or cut; fragile. Fácil de aplastar, masticar, o cortar; frágil. Show Definition

36 To hold secure or intact; to keep.
retain mantener To hold secure or intact; to keep. Tener de forma segura o intacta; retener. Show Definition

37 End of Chapter 23 Cooking Basics


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