Cooking Terms.

Slides:



Advertisements
Similar presentations
Looks like a small glass pitcher Metal or plastic.
Advertisements

Following a Recipe The do’s and don’ts!.
Recipes.
FOOD LAB MANAGEMENT UNIT
Foods Foods 2 Ms. Stevens Review.  Start Recipe-How do you know it’s a good recipe? All ingredients are listed The yield is listed All steps are listed.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
Preparation & Cooking Terms. Bake To cook in the oven by dry heat.
Ready to cook?.
Food Basics Unit 2: Lab Preparation.
Reading a Recipe and Measuring 1.List the FOUR parts of a recipe: 1.List and amounts of ingredients 2.Step-by-step instructions 3.Essential info about.
Cooking Terms. 1.Bake To cook by dry heat, usually in an oven. 2. Beat To make a mixture smooth by lifting it over and over quickly with a big beating.
Reading Recipe’s. What is a recipe? “Before you can be a good cook, you must first learn to read a recipe.” Recipe:A set of directions for preparing a.
Measuring Before you can follow a recipe you need to know how to measure the ingredients.
Nutrition and Food Science REVIEW ON BASICS. To beat eggs use a: Wire whip.
Cooking Terms.
RECIPE BASICS A recipe is a set of directions for making a food or beverage.
Measurements and Equivalents
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.
Bread Knife Cutting Board Meat Thermometer Vegetable Peeler.
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
Mixing Methods Cooking Terms Kitchen Equipment MeasuringMisc.
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.
Helpful Equivalent Cartoons
Measurements and Equivalents. Recipe Basics Recipe Adjustments.
Equivalents & Abbreviations
ABBREVIATIONS USED IN RECIPES.
COOKING TERMS Or How Do I Know What I Should Do?.
Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup. Brown sugar – pack it into the cup. Flour – stir, spoon.
Mixing and Cooking Terms. Beat: To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and down.
9/3 Have you ever heard of the term “Mise en Place”? If you have, explain what it means. If you haven’t, guess what you think it means.
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.
Measurements and Equivalents
Measuring Abbreviations
Cooking Terms The Language of the Recipe
Measurements and Equivalents
The Language of the Recipe
Cooking Terms Dictionary
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.
RECIPES AND MEASUREMENTS
Reading a Recipe and Measuring
Measuring Basic EQUIVALENTS
Cooking Terms The Language of the Recipe
COOKING TERMS.
Cooking Terms.
Abbreviations.
The terms you “KNEAD” to know!
Cooking Terms.
Cooking Terms The Language of the Recipe
Abbreviations.
Measurements and Equivalents
RECIPES AND MEASUREMENTS
Abbreviations & Equivalents
CHOP To cut into small pieces
CHOP To cut into small pieces
Cooking Terms CCA.
CHOP To cut into small pieces
Cooking Terms The Language of the Recipe
Cooking Terms The Language of the Recipe
Abbreviations Teaspoon? t. or tsp. Tablespoon? T. or TBSP.
The terms you “KNEAD” to know!
FOOD LAB MANAGEMENT UNIT
Reading a Recipe and Measuring
Cooking Terms The Language of the Recipe
Abbreviations & Equivalents
Cooking Terms The Language of the Recipe
Reading a Recipe and Measuring
Measuring Tools & Abbreviations
Presentation transcript:

Cooking Terms

Bake 2. Beat To cook by dry heat, usually in an oven. To make a mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. (Usually with an electric mixer or wire whisk.)

3. Blend To mix two or more ingredients together until well combined. 4. Boil To cook in water or other liquid in which bubbles rise continually and break on surface.

5. Cream To work sugar and fat together until the mixture is soft and fluffy. 6. Cut-In To cut fat into flour with two knives or a pastry blender.

7. Grate 8. Knead To rub food on a surface with sharp projections. To work dough by pressing and folding until it becomes elastic and smooth.

9. Mix To combine ingredients together, usually by stirring. 10. Preheat To heat an oven prior to using in order to obtain the correct cooking temperature.

11. Saute 12. Simmer To brown or cook food in a small amount of fat. To cook food just below the boiling point.

13. Stir To mix by using a circular motion, going around and around, until the food is blended together. 14. Whip To beat rapidly to incorporate air and to increase volume.

Equivalents & Abbreviations T., Tbsp., or tbsp. = tablespoon t., or tsp. = teaspoon Min. = minute Oz. = ounce Qt. = quart Pt. = pint Gal. = Gallon Hr. = hour Doz. = dozen C. = cup lb. or # = pound Pkg. = package

Mrs. T. and Her Babies Helpful Hints: T. = Tablespoon t. = teaspoon Mrs. T. has 3 baby t.’s There are 3 little t.’s with 1 big T. Equivalents To Remember: 1 Tablespoon = 3 teaspoons 1/2 Tablespoon = 1 ½ teaspoons

Young T. and Cousin Oz. Helpful Hints: Young T. just got his drivers license-He is 16 (16 Tablespoons) He now gets to drive the “Cup Car” (1 Cup) Cousin Oz. is half as old as Young T.-He is only 8 (8 Ounces) It takes 8 ounces to fill up the “Cup Car” (8 oz. = 1 c.) Equivalents To Remember: 8 Ounces = 1 Cup 1 Cup = 16 Tablespoons 3/4 Cup = 12 Tablespoons 1/2 Cup = 8 Tablespoons 1/4 Cup = 4 Tablespoons 1/8 Cup = 2 Tablespoons Young T. Cousin Oz. Cup Car

GAL the Butterfly Helpful Hints: GAL stands for Gallon GAL’s wings are so QT! (Quart) 4 Wings = 4 Quarts Small Circles Represent 1 C. Equivalents To Remember: 4 Cups = 1 Quart 4 Quarts = 1 Gallon 16 Cups = 1 Gallon

The Cup Kids Helpful Hints: Each Kid represents 1 cup Equivalents To Remember: 2 Cups = 1 Pint 2 Pints = 1 Quart 4 Cups = 1 Quart

Other Important Equivalents To Remember 1 stick of butter/margarine = 1/2 cup 5 Tbsp. + 1 tsp. = 1/3 cup 8 oz. = 1 c. 16 oz. = 1 lb.