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Getting Started in The Kitchen

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Presentation on theme: "Getting Started in The Kitchen"— Presentation transcript:

1 Getting Started in The Kitchen
Chapter 13

2 Objectives Identify abbreviations and define cooking terms used in recipes Measure ingredients for use in recipes Change the yield of a recipe Plan Lab Schedule Learn how to read and follow a recipe

3 Before Getting in the Kitchen
You need to have basic knowledge You need to know: How to read a recipe How to Measure ingredients How to plan your time

4 Cooking Terms A Variety of cooking terms are used in recipes
Terms describe what you need to do with ingredients Today: Working with your group define and demonstrate or describe your set of assigned cooking terms Be Ready to Present in 13 minutes! Take Notes as groups Present Chapter 13 Crossword

5 Group 1 Bake: To cook in the oven with dry heat
Beat: To mix ingredients together with a circular up and down motion using a spoon, whisk, rotary or eclectic beater Blend: to stir ingredients together until they are thoroughly combined Boil: to cook in a liquid a 212 degrees F Brown: to turn the surface of a food brown by placing it under a broiler or quickly cooking in hot fat Chill: to make a food cold by placing it in the refrigerator or in a bowl covered with ice

6 Group 2 Cool: to let food stand until it no longer feels warm to the touch Cream: to soften solid fats, often by adding a second ingredient such as sugar, and working with a wooden spoon or electric mixer until the fat is creamy Cube: to cut into small squares of equal size Cut: to divide into parts with a sharp utensil Cut-In: to combine solid fat with flour using a pastry blender, two forks or the fingers Dice: to cute into small cubes of even size

7 Group 3 Flour: to sprinkle or coat with flour
Fold: to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up and over motion so the finished product remains light. Fry: to cook in a small amount of hot fat Grate: to reduce food into small bits by rubbing it on the sharp teeth of a utensil Grease: to rub fat on the surface of a cooking utensil or on a food itself Melt: to change from a solid to a liquid through the application of heat

8 Group 4 Preheat: to heat an appliance to a desired temperature about 5-8 minutes before it will be used Sauté: to cook a food in a small amount of hot fat Season: to add herbs, spices or other ingredients to a food to increase the flavor of the food Sift: to put through a sieve to reduce to finer particles Simmer: to cook in a liquid that is barely at the boiling point Steam: to cook with vapor from a boiling liquid

9 Group 5 Vent: to leave an opening in which steam can escape in the covering of a food to be cooked in the microwave oven Whip: to beat quickly and steadily by hand with a whisk or a rotary beater Mix: to combine two or more ingredients into one mass Peel: to remove the outer layer Dissolve: to cause a solid food to turn into or become part of a liquid Drain: to remove liquid from a food product

10 Group 6 Chop: to cut into small pieces
Combine: to mix and blend two or more ingredients Rotate: to turn food in a microwave oven in intervals, while cooking to allow even cooking Roll: to shape into a round mass; to flatten dough to an even thickness Garnish: to decorate foods by adding other attractive foodstuffs to the serving dish Scald: to heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food

11 Group 7 Thicken: to make a liquid more dense by adding an agent like flour, cornstarch or egg yolks Strain: to separate solid from liquid materials Stir-Fry: to cook foods quickly and Pan-Fry: to cook in a skillet with a small amount of hot fat Pare: to remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler Puree: to put food through a fine sieve or a food mill to form a thick smooth liquid (blender can be used too)

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