PPT-Cooking preparation terminology

HFN 1O Mrs Zablosky September 15 th 2015 Dice To cut food into small irregular pieces Pare To cut off a very thin layer of peel Grate To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface. All you have to do is heat and serve when youre ready OM PL EA R DINN he total Easter meal complete with dessert SPIRAL SLICED HAM OR BONELESS HAM MEAL FOR 12 10499 875 per person 1 Whole Spiral Sliced OR 32oz Cinnamon Apples Whole Boneless Ham 32o 35deg C with a fork until it dissolves Allow to rest for 1 minute 2 Put the flour salt and yeast liquid in the main bowl fitted with the dough blade 3 Process for 1 minute or until the dough forms a ball 4 With floured hands take the dough out of th 6.02F MEAL PREPARATION STRATEGIES. Scratch. Semi-homemade / Speed-scratch. Finished / Convenience. 6.02F Meal Preparation Strategies. SCRATCH COOKING. . Meal preparation that uses a recipe and no convenience foods for most foods served.. Elke Scholten. Food Physics Group, Wageningen University. The Netherlands. What is (molecular) Gastronomy?. The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials. Temporary food establishment. A . food establishment that operates for a period . of no . more than 14 consecutive days in conjunction with a single event or celebration.. Single Event Temporary Food Permit. color additives. :. Only use additives approved by your local regulatory . authority. NEVER. . use more additives than are allowed by law . NEVER. . use additives to alter the appearance of . food . Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Click directly on the term to learn more about it.. Recipe. Yield. Bake/Roast. Baste. Beat. Boil. Simmer. Slice. Stir. Stir Fry. Whip. Season. Broil. Pare. Chop/Mince. Cream. Fold. Fry/Sauté. A set of directions for making a food or beverage. 2. Objectives. Objectives. Explain how medical terms are developed.. Describe the process of pluralizing terms.. Describe how to interpret pronunciation marks.. List basic legal and ethical issues for health-related professionals.. Become an Expert at prepping. Steps of a Goal Crusher!. As you all know nutrition is 85% of your results….this is why we are going to spend a lot of time supporting you in this area.. First things first do you have a nutrition accountability partner.. Chapter Number 8. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 8. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine . Scratch. Semi-homemade/Speed-scratch. Finished/Convenience. SCRATCH COOKING. . Meal preparation that uses a recipe and no convenience foods for most foods served.. Advantages of Scratch Cooking. One can choose what ingredients go in to flavor the dish and provides maximum variety, creativity, and more flavorful in meal preparation.. Usually . made of metal or plastic; basic set contains 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. Used to measure small ingredients, usually less than ¼ cup. . Usually . made of metal or plastic; basic set contains 1 cup, ½ cup, 1/3 cup, and ¼ cup. Used to measure dry and solid ingredients. Hand or machine .