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The Language of the Recipe

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Presentation on theme: "The Language of the Recipe"— Presentation transcript:

1 The Language of the Recipe
Cooking Terms The Language of the Recipe

2 Candy Fun Facts What does M&M stand for? A. Mix & Melt B. Mike & Molly
C. Mars & Murie D. Many & Melts

3 In 1947, Forrest Mars, Sr., of the Mars candy company, struck a deal with Bruce Murrie, son of Hershey president William Murrie, to develop a hard shelled candy with chocolate at the center. Mars needed Hershey’s chocolate because he anticipated there would be a shortage resulting from WWII, which turned out to be correct. As, Such, the deal gave Murrie a 20% stake in the newly developed M&M; this stake was later bought our by Mars when chocolate rationing ended at the end of the war but the name remained M&M for “Mars & Murrie”.

4 The process of preparing food for eating by applying heat
Cooking- The process of preparing food for eating by applying heat

5 The Language of the Recipe
Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.

6 Bread To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

7 Grease To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking.

8 Marinate To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

9 Drain To remove all the liquid using a colander, strainer, or by plate against the food while tilting the container.

10 Beat To mix ingredients together using a fast, circular movement with a spoon, fork, whisk, or mixer.

11 Blend To mix ingredients together gently with a fork, spoon, or until combined.

12 Cream To soften and blend fats while adding ingredients until smooth and light by mixing with a spoon or an electric mixer. Cream

13 Fold in To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.

14 Knead To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

15 Mix To combine two or more ingredients together with spoon, fork, or electric mixer until well combined.

16 Stir To mix with a circular motion of a spoon or other utensil.

17 Cut To divide foods into small pieces with a knife or scissors.

18 Chop To cut into small pieces

19 Dice To cut into very small cubes

20 Grate To scrape food against the holes of a grater making thin pieces.

21 Mash To crush food until it becomes smooth; to squash food with a fork, spoon, or masher.

22 Mince To cut into very small pieces, smaller than chopped or diced, with a sharp knife.

23 Slice To cut food into flat pieces.

24 Preheat To turn oven on ahead of time so that it is at the desired temperature when needed. Usually takes 5-10 minutes

25 Bake To cook in an oven or oven-type appliance in a covered or uncovered pan.

26 Barbeque To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

27 Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface rapidly.

28 Broil To cook under direct heat or over coals.

29 Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

30 Fry To cook in hot fat.

31 Saute To cook quickly in a little butter, oil, or margarine.

32 Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.

33 Steam To cook over steam rising from boiling water.

34 Stir-fry To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

35 Toast To brown by direct heat in a toaster or in the oven.

36 The End

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