RECIPES and COOKING TERMS
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Transcript RECIPES and COOKING TERMS
RECIPES
and
COOKING TERMS
What is needed for a good recipe?
Ingredients
Directions
Equipment
Temperature Terms
Servings/Yield
When choosing a recipe
Likes/Dislikes
Time
Ingredients on Hand
Cooking Skill
Budget
Changing a Recipe
When cutting or doubling a recipe,
what will happen to the:
Cooking Temperature
Amount of Ingredients
Length of Cooking Time
Size of Pan
Use appropriate math
How To Tackle a Recipe
Read the entire recipe
Set out all ingredients
Set out all equipment
Preparation
Follow the recipe
to the letter!
Video Clip
Sleeping Beauty
Cooking Terms
Group together in your kitchen units and
complete the Cooking Terms worksheet.
We will review these when you are done.
Review of Cooking Terms
1. To finely divide food in various sizes by
rubbing it on surface with sharp
projections. GRATE
2. To cut into very small cubes. DICE
3. To beat rapidly to introduce air bubbles
into food. WHIP
Review of Cooking Terms
4. To cut or chop food as finely as possible.
MINCE
5. To cut into small pieces. CHOP
6. To sprinkle or coat with a powdered
substance, often with crumbs of
seasonings. FLOUR
Review of Cooking Terms
7. To remove or strip off the skin or rind of
some fruits and vegetables. PEEL
8. To work sugar and fat together until the
mixture is soft and fluffy. CREAM
9. To brown or cook foods with a small
amount of fat using low to medium heat.
SAUTÉ
Review of Cooking Terms
10. To coat food heavily with flour, bread
crumbs or cornmeal. DREDGE
11. To cook by the vapor produced when water
is heated to the boiling point. STEAM
12. To mix ingredients by gently turning one
part over another. FOLD
Review of Cooking Terms
13. To cut fat into flour with a pastry blender
or two knives. CUT IN
14. To work dough to further mix the
ingredients and develop the gluten.
KNEAD
15. To cook just below the boiling point.
SIMMER