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 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
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.
Foods I Unit 4: Culinary Terms. To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify.
Cube To cut into uniform pieces, usually a half inch on all sides.
Cooking terms Bake: to cook in the oven with dry heat
Learn the Lingo: Preparation Terms
Cooking Terms.
The Language of the Recipe
Cooking Terms The Language of the Recipe. Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
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.
List of Food Preparation Terms Recipes use a variety of terms to describe exactly how to handle precisely ingredients. Being familiar with specific cooking.
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.
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.
Food Preparation Techniques
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.
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
Food Preparation Techniques
Kitchen Terms.
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
Cooking Terms The Language of the Recipe
COOKING TERMS.
Cooking Terms.
The terms you “KNEAD” to know!
Cooking Terms.
Cooking Terms The Language of the Recipe
Cooking Terms CCA.
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.
Cutting and Mixing Foods and Ingredients
Nutrition & Wellness Cooking Terms Quiz.
Presentation transcript:

The Language of the Recipe Cooking Terms The Language of the Recipe

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

Techniques of: Preparation Bread Grease Brush Marinate Dredge Sift Flute

Bread  To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

Brush To spread a liquid coating on a food, using a pastry brush or paper towel.

Dredge  To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

Flute To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.

Grease To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

Marinate  To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

Sift  To put dry ingredients through a sifter or a fine sieve to incorporate air. If you don’t have a sifter you can use a strainer or a wire whisk.

Techniques of: Mixing Blend Mix Combine Stir Cream Whip Cut in Fold in Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold in

Beat To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

Blend To combine thoroughly two or more ingredients.

Combine To mix together, usually by stirring, two or more ingredients.

Stir To mix with a circular motion of a spoon or other utensil.

Mix To combine two or more ingredients, usually by stirring.

Cream To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

Whip To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white

Cut in To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.

Fold in To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.

Knead  To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate Score Scrape Shred Slice Sliver Trim

Cut To divide foods into small pieces with a knife or scissors.

Slice To cut food into flat pieces.

Chop To cut into small pieces

Core  To remove the center of a fruit with a corer or paring knife

Cube To cut into small squares

Dice To cut into very small cubes

Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles.

Julienne  To cut food into long, thin strips.

Shred To tear or cut into thin pieces or strips.

Sliver  To cut in long, thin pieces.

Mash To crush food until it becomes smooth.

Mince To cut into very small pieces with a sharp knife.

Pare/Peel  To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

Score  To make thin, straight cuts through the outer edge. Often on fat on meat to prevent the meat from curling during cooking.

Trim To cut away most of the fat from the edges of meat.

Techniques of: Cooking Bake Barbeque Baste Boil Braise Broil Brown Deep-fat fry Dot Fry Pan-broil Pan-fry Poach Preheat Roast Saute Scald

Bake  To cook in an oven or oven-type appliance in a covered or uncovered pan.

Baste To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.

Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.

Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.

Scald To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.

Steam  To cook over steam rising from boiling water.

Poach  To cook gently in hot liquid below the boiling point.

Braise  To cook meat slowly, covered and in a small amount of liquid or steam.

Stew  To cook slowly and for a long time in liquid

Barbeque  To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

Broil  To cook under direct heat or over coals.

Roast  To cook by dry heat, uncovered, usually in the oven.

Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

Toast To brown by direct heat in a toaster or in the oven.

Sear To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.

Fry  To cook in hot fat.

Deep-fat fry To cook in hot fat that completely covers the food.

Sauté  To cook uncovered in a small amount of fat in a pan.

Pan-broil & Pan-fry To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates. To cook in an uncovered skillet with a small amount of fat.

Stir-fry  To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

Preheat To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.

Dot To place small particles of a solid, such as butter, on the surface of a food.

Steep To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.

The End