Transcript Preparation Terms and Techniques

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MCEIN
BKNAIG
ECBU
GNILOIB
CDIE
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IMBCOEN
RSIT
TGRAE
DLBEN
EBTSA
TEAB
OATC
PWIH
RNGAIHS
CERAM
SRANIT
POCH
MMSIREGNI
Preparation Terms
and Techniques
Today’s Teen
Chapter 46
Page 534
I. Recipe Terms
A. Mixing Terms
1. STIR – use a spoon & a circular or figure-8 motion
2. Blend, Mix, Combine – stir 2 OR MORE INGREDIENTS together thoroughly
3. Beat – QUICK OVER AND OVER MOTION
-spoon, wire whisk, rotary beater or electric mixer
4. WHIP – beat ingredients rapidly to bring in air & increase VOLUME
-wire whisk, rotary beater, or electric mixer
5. Cream – combine ingredients until SOFT AND CREAMY
6. Cut In – MIXING SOLID FAT WITH DRY INGREDIENTS
-pastry blender, fork or 2 knives
7. FOLD – gently combine delicate ingredients like egg whites
Mix
Stir
Beat
Whip
Cream
Cut -In
Fold
I. Recipe Terms
B. Cutting Terms
1. CHOP– cut into small, irregular pieces
2. Mince – CUT FOOD INTO PIECES AS SMALL AS POSSIBLE
3. CUBE – cut into evenly shaped pieces about ½ INCHES on each side
4. DICE – cut into evenly shaped pieces about ¼ INCHES on each side
5. Pare – cut off outside covering of FRUIT AND VEGETABLES
6. GRATE – rub food over grater to get fine particles
7. Shred – CUT OR TEAR INTO LONG THIN PIECES
Cube
Chop
Mince
Dice
Grate
Shred
Pare
I. Recipe Terms
C. Other terms
1. Baste – moisten food while cooking
-adds FLAVOR
-keeps food from DRYING OUT
-use meat drippings, sauce, marinade, butter etc
2. BRUSH – use a brush to lightly coat surface of food with another food
3. Coat – COVER THE SURFACE OF A FOOD WITH A DRY INGREDIENT
4. GARNISH – decorate a finished dish with a small food item
5. Grease – RUB LIGHTLY WITH FAT (butter, shortening, oil, etc)
6. Season – add seasoning – salt, pepper, herbs, or spices to improve FLAVOR
7. STRAIN – remove solid particles from liquid by pouring through strainer
8. Drain – REMOVE EXCESS LIQUID BY PLACING FOOD IN COLANDER
Coat
Baste
Brush
Grease
Garnish
Season
Strain
Drain
I. Basic Cooking Methods
A. Broiling
1. Cooking directly UNDER (Broil) OR OVER (Grill) a heat source
2. Tender meat, poultry, fish, fruits and veggies
3. Cooking is quick, FAT is drained away
B. Baking or Roasting
1. Cooking in an appliances with DRY HEAT
2. Tender meat, poultry, fish, fruits and veggies, breads, pies, cakes
and cookies
3. Generally allows for completion of other tasks during cooking
C. Boiling
1. When bubbles rise and BREAK on the surface
2. STEAMING– cooking food over boiling water
-most often used for veggies
Roast
Broil
Grill
Steam
Bake
Boil
I. Basic Cooking Methods
D. Simmering
1. Keeping temperature of a liquid just under BOILING
2. Preferable to boiling
a. food keeps better shape
b. fewer NUTRIENTS lost
3. Braising – involves BROWNING FOOD in a small amount of fat,
then simmering in a liquid
E. Frying
1. Cooking food in fat
2. DEEP-FRYING – food is immersed in fat
3. Pan-frying – food cooked in A SKILLET with SMALL AMOUNT
OF FAT
4. Sauté – THINLY sliced VEGGIES cooked in a small amount of fat
5. Stir-frying – food cut into small pieces and quickly cooked in HOT
OIL
Simmer
Braise
Sauté
Deep
Fry
Pan Fry
Stir Fry