Cooking Terms The Language of the Recipe

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.

Following a Recipe The do’s and don’ts!.

Cooking Terms Step By Step

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

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

Getting Started in The Kitchen

The Language of the Recipe

Kitchen Equipment and Utensils Final Exam Study Guide

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

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.

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.

Learn the Lingo: Preparation Terms

The Language of the Recipe

Basic Cooking Skills Test

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

Mixing Methods Cooking Terms Kitchen Equipment MeasuringMisc.

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.

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.

FOOD PREPARATION Preparation Terms.

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

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.

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.

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.

Cutting and Mixing Foods and Ingredients

Conventional Cooking Techniques

Cooking Terms The Language of the Recipe

The Language of the Recipe

Foods I Unit 4: Culinary Terms

Kitchen Equipment & Utensils

Cooking Terms Dictionary

Equipment & Terms.

Kitchen Equipment Scavenger Hunt

Cooking Terms The Language of the Recipe

Welcome to... Hollywood Squares A Game of X’s and O’s.

Cooking Terms The Language of the Recipe

Cooking Terms CCA.

Cooking Terms The Language of the Recipe

Cooking Terms The Language of the Recipe

The Language of the Recipe

Cooking Terms The Language of the Recipe

Preparation Tasks Chapter 8 Unit 2.

Cooking Equipment FACS 6

Nutrition & Wellness Cooking Terms Quiz.

Cooking Methods Students in Culinary Arts & Nutrition 1 should be able to identify and perform the following…

Presentation transcript:

Cooking Terms The Language of the Recipe

Stir To mix ingredients using a circular motion

Beat To make a mixture smooth by stirring rapidly

Blend To stir two or more ingredients so they are combined

Toss To mix foods lightly with a lifting motion

Fold To add an ingredient into a light mixture by cutting down through the middle, across the bottom and up the side of the bowl with a rubber scraper

Melt To add heat to change a food from a solid to a liquid

Grease To spread or spray a thin layer of fat on baking pan (to prevent from sticking)

Simmer To heat just below boiling (example: soup)

Boil To cook a liquid until bubbles rise and break the surface

Brown To cook in a small amount of fat over high heat to brown the surface

Fry To cook in hot fat

Preheat To turn the oven heat on before baking

Bake To cook in the oven with dry heat

Season To add spices to a food to add flavor

Slice To cut into even slabs (or slices)