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Published byTimothy Thompson Modified over 8 years ago
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FACS 6.13.1 Basic Food Preparation Terms
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Baste To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it
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Beat To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer
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Brown To cook food quickly at a high temperature so the surface becomes brown
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Chop To cut into pieces with a knife, scissors, or food chopper
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Cream To stir or beat solid fat with sugar until mixture is smooth
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Cut In To mix dry ingredients into shortening by using a pastry blender, fork, or two knives
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Mix To combine ingredients until evenly distributed or blended
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Dredge To dip into or sprinkle with flour
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Fold To combine ingredients into a light, airy mixture using a down across, up, and over motion with a rubber spatula
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Knead To use a fold-push-turn motion when working with dough
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Mash To crush food until it has a smooth texture
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Mince To cut with a knife into small pieces
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Mix To combine ingredients until evenly distributed
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Scald To heat milk just below the boiling point
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Slice To cut or divide into flat pieces
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Stir To mix food with a circular motion
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