Bell work Culinary Essentials

Week 1 Bake-to cook by dry heat in an oven. When applied to meats and poultry, this cooking method is called roasting. Batter-thin mixture of flour & water that can be poured into a pan or onto a griddle. Blend-to combine 2 or more ingredients thoroughly until they seem to be one

Week 2 Boil-to cook in liquid that is heated until bubbles rise to the surface and break. Braise-to brown meat in a small amount of fat, then cook slowly in a covered container with a small amount of liquid. Brown- to give a cooked surface to a food(such as meat) by applying high heat.

Week 3 Cream-to work one or more foods until soft and creamy. Core-to remove the seeded, inner portion of a fruit. Chop-to cut into small pieces with a sharp knife or scissors.

Week 4 Dough-thick mixture of flour and water that can be rolled, kneaded or dropped from a spoon. Drizzle-to pour a light amount, from a spoon, over food. Fry-to cook in heated fat.

Week 5 Cut-in-To work fat into dry ingredients with a pastry blender, 2 knives or a fork. Dice-to cut into tiny cubes. Knead-To mix using a pressing motion and also folding and stretching. Dough-Thick mixture of flour and water that can be rolled, kneaded, or dropped from a spoon.

Week 6 Grate-rub foods against grater to divide into small pieces. Mince-to cut or chop into very small pieces. Cube-to cut evenly shaped pieces which are equal on all sides. Marinate-to allow food to stand in an oil and acid mixture to add flavor to tenderize.

Week 7 Roux-a mixture of melted fat and flour used to make gravy or white sauce. Sauté-to cook in a small amount of fat.

Week 8 Scald-to bring to a temperature just below boiling so that tiny bubbles form at the edge of the pan. Reconstitute-to restore a former condition by adding water.

Week 9 Simmer-to cook in a liquid below the boiling point. Bubbles before reaching the surface. Steam-to cook in steam, with our without pressure. Stir-to mix in a circular motion. Stir-fry-to cook quickly in a small amount of hot fat, stirring constantly.

Week 10 Toss-to mix ingredients by lifting and dropping with a spoon or a fork. Whip-to beat rapidly to add air. Convenience food-foods that are already prepared to save you time. Convenience Equipment-equipment that makes preparing food easier and is not standard in every home.

Week 11 Dredge-to lightly coat food to be fried, as with flour, cornmeal, or breadcrumbs. This coating helps brown the food. Julienne-foods that have been cut into thin, matchstick strips. Flute-to press a decorative pattern into the raised edge of a pie crust. Pare-To cut off the outer covering or skin with a knife.

Week 12 Shred-to rub large food across a surface to break into smaller pieces. Mix-to combine 2 ingredients by stirring or in anyway that makes 2 or more foods appear as 1. Drain-to pour off liquid or fat from food with the used of colander. Whisk-to beat ingredients together using a wire whisk until they are well blended.

Week 13 3 day week No bellwork!

Week 14 Sift-to mix flour with air. Sear-to brown surface of meat quickly with intense heat.

Week 15

Week 16

Week 17

Week 18

Week 19