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)