PPT-Cooking Terms Foods 2 Cooking Terms A-Z

Al Dente To cook pasta until it has a slight resistance to the bite firm to the tooth Baste To moisten meat with a liquid such as melted butter or a sauce while cooking Batter A mixture of flour amp liquid thin enough to pour amp coat food. Foods 20 1 3 , 2 , 499 - 506 ; doi :10.3390/ foods 2 0 4 0 499 foods ISSN 2 304 - 8158 foods Communication Iridescence in M eat C aused by S urface G ratings Juan Leonardo Martinez - Hurtado * Dry Cooking. Moist Cooking. Combination Cooking. Dry Cooking Techniques. Dry cooking techniques include baking, roasting, . sautéing, . stir-frying, pan-frying, deep-frying, grilling, and broiling.. Methods. CAH I . 1.03. Boiling. The Method. A rapid. . MOIST cooking method where liquid is heated to the boiling point (212 ºF) and kept at that temperature while . the . food cooks and . the . water cooks the food through convection. _____ 1. Dishes holding food stay cool in a microwave oven.. _____ 2. Only containers made especially for microwave ovens can be used for cooking in a microwave oven.. _____ 3. Food in a microwave oven cooks very evenly.. Microwave ovens generate electromagnetic waves (called microwaves) which makes water move. This motion leads to friction, and friction leads to heating. Microwave heating works by heating water in foods by making water molecules vibrate. That is why dry foods like . Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . What is cooking?. Is the process of preparing food for eating by applying heat. The ability to cook food meant a longer, healthier life. Foods are cooked because:. Cooked food is safer to eat. Cooked food is more digestible. 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. invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d Q: What is the TERM: To work sugar and fat together until the mixture is soft and fluffy.. A: . Cream. Q: Describe Julienne cut.. A: . Long slender slices. (1/8” x 1/8” x 2 1/2” long). Q: What is used to incorporate air into food by beating rapidly?. methods. 1. Topics. Heating foods. Moist-heat . method. Dry-heat . method. Types of heat transfer. Conduction. Convection. Conduction vs. . Convection. Radiation. Measuring heat. 2. Heating foods. Objectives of Food Production. To identify the changes that occur when food is . cooked. To outline three methods of heat transfer. To describe: . moist cooking methods. dry cooking methods. methods that use fat. Reasons for Cooking Food. . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor.. objectives. My Plate/Nutrition Guidelines and Recommendations. Cooking/Cooking Methods. Food Safety . Eating on the Go. Meal Planning and Budgeting. My plate. Myplate.gov. Food Pyramid. fruit. Any fruit, fresh, frozen, or canned in 100% juice falls under this category. It may be whole, cut-cup or pureed. .