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A very large or overfull amount. May be almost double the level amount HEAPING
To remove the stem and very thin layer of a fruit or vegetable PARE/PEEL
Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE
To remove liquid from a solid food by pouring off the liquid DRAIN
Cut food into very fine, uneven pieces MINCE
To rub fat on the surface of a food or cooking utensil GREASE
Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger PINCH
To immerse food in a liquid to wet, soften, dissolve or clean SOAK
Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly STIR FRY
To increase flavor by adding herbs, spices or other ingredients SEASON
To leave an opening in the covering of a food through which steam can escape VENT
To thoroughly mix and incorporate air, with an up and down and circular motion BEAT
Dry heat; cook over hot coals or on a griddle GRILL
To make small, shallow cuts in the surface of food; to tenderize or let juice in SCORE
Cut food into small, equal size pieces; about ¼ to 1/8 in size DICE
Dry heat; cook uncovered UNDER direct heat source BROIL
To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes TENDERIZE
To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives CUT-IN
Moist heat; cook food in liquid just below the boiling point. Slow bubbles. SIMMER
To blend a delicate mixture into a heavier one FOLD
Moist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven BRAISE
To beat quickly and vigorously, to incorporate air and make light and fluffy WHIP
Dry heat; cook in an oven with dry, hot air BAKE
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking BASTE
To cause a solid food to turn into or become part of a liquid DISSOLVE
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS
Dry heat; cook meat, fish or poultry uncovered in an oven ROAST
To beat solid fat and sugar with a wooden spoon, until light and smooth CREAM
Moist heat; cook food in a hot liquid (212 degrees F) with fast bubbles BOIL
To separate solid from liquid, often to save the liquid STRAIN
Cut food into small, uneven pieces CHOP
Dry heat; roast slowly on a rack or spit and baste with a spicy sauce BARBECUE
To soak food in a cold, seasoned liquid, to add flavor or to tenderize MARINATE
Moist heat; cook food in pan using vapor produced by boiling liquid STEAM
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients SIFT
Cook in fat; cook food by immersing in hot fat/oil DEEP FRY
Cut food into small, equal size squares; about ½ in size CUBE
To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating KNEAD
Cook in fat; cook food in a small amount of hot fat FRY
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
Cooking Terms. Baste- To moisten meat with a liquid, such as melted butter or a sauce, while cooking. Baste- To moisten meat with a liquid, such as melted.
©2002 Learning Zone Express 1 Terms you need to know! Baste: to moisten food while cooking, by spooning liquid or melted fat over the top of the food,
Following a Recipe The dos and donts!. If you were taking a road trip to some place you had never been to before, what would you want to take with you?
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Cooking Methods fall into two categories they are: Moist Cooking Methods Dry Cooking Methods.
Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie.
Recipe- set of directions used in cooking List the amounts of ingredients needed and tell you what to do with ingredients Questions to ask: Does the recipe.
Healthy Eating Yr8 Recipes. Fairy Cakes Ingredients 100g margarine (4 tbl spoons) 100g sugar (4 tbl spoons) 100g S.R. flour 2 eggs Method 1.Cream margarine.
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Ch. 22. Please use workbook p. 113 to take notes during the presentation.
MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying.
THE MONTESSORI SCHOOL FAMILY & FRIENDS COOKBOOK. IF YOU SUBMITTED A RECIPE THAT IS CURRENTLY UNIDENTIFIED, PLEASE CLAIM IT. WE WOULD LIKE TO ACKNOWLEDGE.
Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________.
How to prepare delightful dishes from * Italy * Lithuania *Poland * Portugal * Romania * Slovakia * Turkey.
Chapter 39 Food Preparation Basics. Recipes for Success Recipes are road maps to successful food preparation. They provide you with all the information.
Compiled By Parkview Second Grade Ms. Weiners, Mrs. Piersons, Mrs. O'Neils, and Ms. Hendersons.
Chinese Dumplings Ingredients: Two cups shredded veggies. Mixture of: mostly cabbage or bok choy, with carrots, mushrooms, onion, whatever to taste. Pre-packaged.
TURKISH CUISINE AFİYET OLSUN ENJOY YOUR MEAL BEHİYE DR. NEVHİZ IŞIL PRIMARY SCHOOL.
Kitchen Utensils. Cooling rack: Used to cool off baked goods.
R OMANIAN FASTING DAY Catalina, Diana, Ioana A traditional Romanian Winter Season menu will feature lots of pork dishes, since people raise pigs just.
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Recipes Ratio and proportion. 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 (10 inch) packaged crumb crust.
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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Spaghetti Bolognese Ingredients: 1 onion 100gms (4ozs) mushrooms 1 green pepper (optional) 15gms (½oz) margarine 250gms (8oz) minced beef/turkey/pork/lamb/quorn.
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