Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.

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Presentation transcript:

Equipment & Terms

Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon into the cup & level with the straight edge. Flour – stir, spoon into the cup & level with the straight edge. To measure ¾ C use ½ & ¼. To measure ¾ C use ½ & ¼. To measure 1/8 C use 2 T. To measure 1/8 C use 2 T. 3 t in a T 3 t in a T 16 T in 1 C 16 T in 1 C

Terms Chop – to cut food into small pieces Chop – to cut food into small pieces Cream – to beat together until soft creamy & smooth (usually fat and sugar). Cream – to beat together until soft creamy & smooth (usually fat and sugar). Cut-in – to mix fat into flour with two knives or a pastry blender. Cut-in – to mix fat into flour with two knives or a pastry blender. Dice – to cut into very small cubes. Dice – to cut into very small cubes. Flour – to coat with a powdered substance. Flour – to coat with a powdered substance.

Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. Fold-in – to gently cut through the mixture, scrape across the bottom and turn over near the surface. Grate – to rub food on sharp Grate – to rub food on sharp projections to make small pieces. projections to make small pieces. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Knead – to work dough by pressing and folding until it becomes smooth & elastic. Mince – To cut food into smallest possible pieces. Mince – To cut food into smallest possible pieces. Peel – to remove the outer skin or rind. Peel – to remove the outer skin or rind.

Saute` – to cook in a small amount of fat. Saute` – to cook in a small amount of fat. Simmer – to cook just below the boiling point. Simmer – to cook just below the boiling point. Steam – to cook by the vapor produced when water is heated to the boiling point. Steam – to cook by the vapor produced when water is heated to the boiling point. Whip – to beat rapidly to incorporate air and increase the volume. Whip – to beat rapidly to incorporate air and increase the volume.