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©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, prevents drying and adds flavor Beat: to make a mixture smooth and light by lifting the mixture over and over quickly to incorporate air, using a spoon, whip, rotary beater, or electric mixer Blanch: to pour boiling water over vegetables, fruits or nuts to loosen skins so that they peel easily, also preserves flavor (vegetables are blanched before freezing) Boil: to cook in liquid which bubbles constantly rise to the surface and break
©2002 Learning Zone Express 2 Terms you need to know! Cream: to Press and bear shortening until smooth and creamy(wooden spoon or electric mixer) To combine shortening or butter with sugar until the mixture is light and completely blended Cut-in: to cut shortening into flour until it is distributed in small particles throughout mixture (two knives, fork, pastry blender Flute: to decorate an edge, such as a pie crust with a scalloped pattern
©2002 Learning Zone Express 3 Fold: to combine two ingredients (egg whites and batter) by gently turning the mixture over and over very slowly without loss of air. (whisk, spoon, or rubber scraper, push down through the center of the mixture, slide spoon across the bottom of the bowl and then bring up on opposite side turning the mixture over on top Garnish: to ornament food – usually with another colorful food before serving to add eye appeal Grease: to rub lightly with butter, margarine or shortening or salad oil
©2002 Learning Zone Express 4 Knead: to work dough with heels of the hands by using a pressing motion, accompanied by folding and stretching until the dough becomes smooth and elastic Marinate: to let food stand in an oil or vinegar or lemon mixture (including spices and herbs) for an indicated time. (To absorb flavor and make more tender) Puree: to press cooked fruits and vegetables through a fine sieve or food mill to make smooth mixture
©2002 Learning Zone Express 5 Terms you need to know! Sauté: to brown or cook food in small amount of hot fat (pan fry) Scald: to heat milk to a temperature just below boiling point, when tiny bubbles appear at the edge of the pant and a thin skin forms over the surface Score: to cut with a knife narrow gashes or slits part way through the fat on the outer surface of meat to prevent curling Simmer: to cook in a liquid just below boiling point. Tiny bubbles form on the bottom sides of pan and slowly rise to the surface by do not break
©2002 Learning Zone Express 6 Terms you need to know! Whip: to beat rapidly with whisk, rotary beater, electric mixer to incorporate air to produce expansion (egg whites, heavy cream, and gelatin dishes are often whipped) Al la carte: selecting individual items of food off a menu with a stated price for each item Au juis: meat served in its own natural juices Condiment: items served with other foods to make them more appetizing
©2002 Learning Zone Express 7 Terms you need to know! Entrée: the main dish at a luncheon or simple dinner Fillet: a piece of lean meat or fish without bone Stock: the liquid in which meat, fowl fish, or vegetables has been cooked (used for soups and sauces)
©2002 Learning Zone Express 8 Which term does each of these pictures represent?
©2002 Learning Zone Express 9 Garnish
©2002 Learning Zone Express 10 Score
©2002 Learning Zone Express 11 Puree
©2002 Learning Zone Express 12 Stock
©2002 Learning Zone Express 13 entree
©2002 Learning Zone Express 14 condiment
©2002 Learning Zone Express 15 knead
©2002 Learning Zone Express 16 simmer
©2002 Learning Zone Express 17 scald
©2002 Learning Zone Express 18 Au juis
©2002 Learning Zone Express 19 fillet
©2002 Learning Zone Express 20 marinate
©2002 Learning Zone Express 21 Sauté
©2002 Learning Zone Express 22 grease
©2002 Learning Zone Express 23 flute
©2002 Learning Zone Express 24 baste
©2002 Learning Zone Express 25 blanch
©2002 Learning Zone Express 26 cream
©2002 Learning Zone Express 27 Boil
©2002 Learning Zone Express 28 Whip or beat
©2002 Learning Zone Express 29 Fold in
©2002 Learning Zone Express 30 Cut In
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
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A very large or overfull amount. May be almost double the level amount HEAPING.
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.
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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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Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie.
Blue Sky Green Leaf Traditional dishes of our countries Funded by EU Comenius Education and Culture Lifelong learning programme.
Ch. 22. Please use workbook p. 113 to take notes during the presentation.
Review Time for Foods 2 Please get out your A, B, C, D cards And pick 2 numbers 2-12 Or use dry erase boards Earn tickets for rewards.
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.
TURKISH CUISINE AFİYET OLSUN ENJOY YOUR MEAL BEHİYE DR. NEVHİZ IŞIL PRIMARY SCHOOL.
©Learning ZoneXpress 1 by Jane Norman, CFCS. ©Learning ZoneXpress 2 Learning the Basics What you need to know before you cook! Know Your Kitchen –Work.
Parts of a Recipe. Name of Recipe Parts of a Recipe Temperature.
THE MONTESSORI SCHOOL FAMILY & FRIENDS COOKBOOK. IF YOU SUBMITTED A RECIPE THAT IS CURRENTLY UNIDENTIFIED, PLEASE CLAIM IT. WE WOULD LIKE TO ACKNOWLEDGE.
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright.
Quick Breads. Quick Breads include Quick Breads are: Baked products –Preparation of cakes, cookies & pies are different than breads and will be discussed.
1 Yeast Products. 2 Contents Yeast Products Understanding Yeast Products
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.
Tuscan Cuisine traditional Tuscan recipes European Comenius project Your culture and traditions help me to appreciate mine Circolo Didattico Rignano sullArno.
Russian cuisine and Russian cooking recipes. Russian cuisine is one of the most popular and widely spread in the world. French cuisine is festive and.
Cooking Methods fall into two categories they are: Moist Cooking Methods Dry Cooking Methods.
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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