Cooking Terms.

Slides:

Advertisements

Similar presentations

A very large or overfull amount. May be almost double the level amount

Advertisements

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.

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

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

Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.

Preparation & Cooking Terms. Bake To cook in the oven by dry heat.

Food and Nutrition – Unit 8 Terms Cutting and Mixing Terms.

Getting Started in The Kitchen

The Language of the Recipe

Vivian Baglien. Bake Cooking in an oven or oven-type appliance. When meat is cooked uncovered it is generally referred to as roasting.

Kitchen Equipment and Utensils Final Exam Study Guide

Cooking Knowledge For Beginners. Understanding the Recipe  You will feel more confident, organized and well prepared when trying a recipe for the first.

The Language of the Recipe

RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI.

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

The Language of the Recipe

Foods I Unit 4: Culinary Terms. To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify.

Nutrition and Food Science REVIEW ON BASICS. To beat eggs use a: Wire whip.

Cube To cut into uniform pieces, usually a half inch on all sides.

Learn the Lingo: Preparation Terms

The Language of the Recipe

VOCABULARY EQUIVALENT MEASUREMEMENTS. MEASURING Tsp or “t” represents?

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

KITCHEN TERMS. Bake vs. Broil Bake- to cook by dry heat usually in the oven. Example: cakes and cookies Broil- to cook uncovered under direct source of.

Equipment & Terms FOODS I.

Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food as it cooks Beat – Mix by rapid beating strokes.

Cooking Methods & Terms. _________-To moisten meat with a liquid, such as melted butter or a sauce, while cooking. _________-To moisten meat with a liquid,

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

Cooking Terms The Language of the Recipe. The Language of the Recipe: Become familiar Cooking terms are important tools for the cook. Each term has its.

Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food to moisten it Beat – Mix with rapid motion of.

SLICE To cut into even slices, usually across the grain.

Cooking Terms The Language of the Recipe Get Excited!! We are taking notes today! You will need your notes from yesterday.

FACS Basic Food Preparation Terms. Baste To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce.

Cooking Terms—(67) Foods—Unit 8.

Cooking Terms. Bake To cook in a oven with dry heat. To cook in a oven with dry heat.

COOKING TERMS Or How Do I Know What I Should Do?.

Recipe Terms Foods I. Boil To cook in liquid hot enough to bubble rapidly.

HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)

Food Prep Home & Careers 7 grade.  Use a spoon to make circular or figure eight motions.

Cooking Terms The terms you “KNEAD” to know!. Cream To work sugar and fat together until the mixture is soft and fluffy. Equipment To Use: Electric Mixer.

Cutting and Mixing Foods and Ingredients

Cooking Terms The Language of the Recipe

The Language of the Recipe

Foods I Unit 4: Culinary Terms

Cooking Terms Dictionary

And other important things to know about cooking and baking

Equipment & Terms.

Equipment & Terms.

The terms you “KNEAD” to know!

Recipe Language Recipes have a language all their own. This language is made of terms that describe exactly how to prepare, combine, or cook ingredients.

Equipment & Terms.

Cooking Terms The Language of the Recipe

The terms you “KNEAD” to know!

Cooking Terms The Language of the Recipe

CHOP To cut into small pieces

CHOP To cut into small pieces

CHOP To cut into small pieces

Cooking Terms The Language of the Recipe

The terms you “KNEAD” to know!

The Language of the Recipe

Cooking Terms The Language of the Recipe

Nutrition & Wellness Cooking Terms Quiz.

Presentation transcript:

Cooking Terms

Whip: To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume. Dash: A measure equal to 1/16 teaspoon Sear: To brown a food, usually meat, quickly on all sides using high heat to seal in the juices. Blanch: To partially cook fruits, vegetables, or nuts in boiling water or steam. Baste: To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying.

Cut in: To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender. Simmer: To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface. Al dente: “To the tooth”, a term to indicate pasta is cooed just enough to keep a firm texture. Coat: To evenly cover food with crumbs, flour or a batter Mince: Chopping food into tiny irregular pieces.

Marble: To gently swirl one food into another; usually done with light and dark batters for cakes and cookies. Butterfly: To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly. Julienne: To cut food into thin match like sticks about two inches long. Preheat: To heat an oven or utensil to a temperature before using it. Cube: To cut into uniform pieces, usually 1/2” on all sides.

Chill: To cool a food below room temperature in the refrigerator or freezer, or over ice. Snip: To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes. Marinade: A liquid in which food is allowed to stand in order to flavor or tenderize it. Dice: To cut into uniform pieces, usually 1/8 to ¼ inch on all sides. Steam: To cook a food in liquid for a long time until tender, usually in a covered pot.

Score: To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern. Stew: To cook food in liquid for a long time until tender, usually in a covered pot. Pare: To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler. Knead: The work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. Garnish: To add visual appeal to a finished dish.