Transcript Cooking Knowledge For Beginners

Cooking Knowledge
For Beginners
Understanding the Recipe
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You will feel more confident, organized and well
prepared when trying a recipe for the first time if you
read through the entire recipe before starting to cook.
The recipe is easier to assemble if you prepare each
ingredient first, so it is ready to use when you need it.
If you will be using the oven or broiler, check the
shelves or racks in the oven to be sure they are in the
right place before turning on the heat
Understanding the recipe (Continued)
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The first time you make the recipe, it’s a good idea to
follow the recipe exactly and use the ingredients
called for.
Sometimes a certain flavor may seem too strong or
be one you don’t like, if that happens, the next time
you make the recipe, try adjusting the flavorings,
herbs or spices slightly.
Finally, cleanup will be easy if you was utensils or
rinse and put them in the dishwasher, as you use
them.
38 Cooking terms you should know:
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Al Dente: doneness description for pasta cooked until
tender but firm to the bite
Bake: cook in oven surrounded by dry heat
Batter: an uncooked mixture of flour, eggs, and liquid in
combination with other ingredients; thin enough to be
spooned or poured
Beat: combine ingredients vigorously with spoon, fork, wire
whisk, hand beater or electric mixture is smooth and
uniform
Blend: to combine two or more ingredients thoroughly
Boil: heat liquid until bubbles rise continuously and break
on the surface and steam is given off
And Moreeee….
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Broil: cook directly under or above a red-hot heating unit
Brown: to make food brown either in a small amount of hot
fat on top of the range, or by exposing it to dry heat in the
oven
Chill: place food in the refrigerator until it becomes
thoroughly cold
Chop: to cut into small pieces with a knife
Cool: allow hot food to stand at room temperature for a
specified amount of time.
Cover: place lid, plastic wrap, or aluminum foil over a
container of food
Cream: to combine shortening, butt, or other fat with sugar
until the mixture is light and blended; or to soften foods
And More…
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Cut in: distribute solid fat in dry ingredients until particles
are desired size by crisscrossing two knives, using the side
of a table fork, using a wire whisk, or cutting with a pastry
blender in a rolling motion
Cube: cut food into squares ½ inch or longer, using knife
Dice: cut food into squares smaller than ½ inch, using knife
Dough: mixture of flour and liquid in combination with
other ingredients ( often including a leavening) that is stiff
but pliable
Drain: to remove mixture by straining
Drizzle: pour topping in thin lines from a spoon or liquid
measuring cup in an uneven pattern
Fold in: to combine mixtures lightly while preventing loss of
air
And some more…
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Fry: cook in hot fat over moderate or high heat
Grate: rub a hard-textured food against the small, rough, sharp
edged holes of a grater to reduce it to tiny particles
Knead: work dough in a floured surface, using hands or an electric
mixer with dough hooks, into a smooth elastic mass
Mince: Cut food into very fine pieces, smaller than chopped food
Mix: combine ingredients in any way that distributes them evenly
Pare: to remove the peeling with a knife
Peel: to remove the outer covering of a fruit of vegetable
Puree: mash or blend food until smooth and uniform consistency
Rolling Boil: a rapid boil that cannot be stirred down
Roll: flatten dough into a thin, even layer
Shred: cut into long thin pieces by rubbing food across large holes
of a shredder or by using a knife to slice very thinly
Sift: to make dry ingredients fine or finer, or to make lighter, by
passing through a sieve or sifter
Simmer: cook in liquid on range top at just below the boiling point
And the rest
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Slice: cut into uniform-size flat pieces
Steam: to cook over, but not in, boiling water
Stew: cook slowly in a small amount of liquid for a long
time
Stir: combine ingredients with a circular or figure eight
motion until uniform consistency
Whip: to beat rapidly with a wire whisk or beater in order to
add air and make a substance light and fluffy
How to Measure Ingredients
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Successful cooking starts with measuring correctly. Not all
ingredients are measured the same way or with the same type of
cups or spoons.
Measuring cups can be used for measuring a liquid, dry, and a
solid ingredients.
Measuring spoons are special good spoons that are designed for
measuring and should be used instead of spoons that are intended
for eating. They are used for both liquid and dry ingredients.
Liquids: when measuring a liquid you should use the smallest
measuring cup size you have that is large enough to hold the
amount needed.
Dry: when measuring dry ingredients, gently fill the measuring
cup to the top and DO NOT SHAKE OR PACK THE CUP DOWN. You
should level the cup off, using a straight edge such as a knife
Measurements
Cup=C.
Tablespoon=Tbsp. or T.
Teaspoon=tsp. Or t.
Pound=lb.
Ounce=ox.
Dozen=doz.
Pint=pt.
Quart=qt.
Gallon=gal.
3 tsp.=1T.
4T.=1/4C.
5T. & 1 tsp. = 1/3 C.
8T.=1/2C.
1C.=1/2pt.
2C.=1pt.
4C.(2pt.)=1qt.
4qt.=1 gal.
16oz.=1lb.
A Dash or A Pinch= less than 1/8
of a tsp