The Art of Cooking - PowerPoint Presentation

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The Art of Cooking

Introduction to Cooking in ClassSlide2

What is a Recipe?

Recipe- set of directions for making a food or beverage

Well-written recipe offers 6 types of information:

List of ingredients

Yield- amount or number of servings a recipe makes

Cooking method, temperature, and time

Container size and type

Step-by-step directions

Nutrition analysisSlide3

Customary Units of Measure

Volume

Teaspoon= tsp.

Tablespoon= Tbsp.

Cup= c.

Pint= pt.Quart= qt.Gallon= gal.Fluid ounce= fl. oz.

Weight

Ounce= oz.

Pound= lb.

Dimensions

Inches= in.

Temperature

Degrees Fahrenheit= °FSlide4

Measuring Liquids

Liquid measuring cups are used for larger amounts of flowing ingredients

Set the cup on a level surface

Pour the liquid into the measuring cup

Bend down to check the measurement at eye level

Add more liquid or pour some out, if needed, until the top of the liquid is at the desired amountPour the ingredient into the mixing containerFor amounts smaller than ¼ c. you need to use measuring spoons instead of cups

To measure 1/8 tsp. dribble the liquid into the ¼ tsp. measure until it looks half fullSlide5

YOU DO IT!

Table 1- measure ¾ c. water

Table 2- measure 4 oz. water

Table 3- measure 1 Tbsp. water

Table 4- measure 1/8 tsp. waterSlide6

Measuring Dry Ingredients

Dry measuring cups are used for larger amounts of dry ingredients

Also used for moist but not flowing ingredients, such as jam, yogurt, and peanut butter

Before measuring dry ingredients, check whether you need to sift first

Flour, granulated sugar, and confectioners’ sugar are often sifted to add air and remove small lumps

Whole-grain flours are too coarse to go through the sifter- stir with a spoon before measuringSlide7

Sifting DemoSlide8

Measuring Dry Ingredients

Set out the proper size measuring cup

Fill the cup with the ingredient

DO NOT pack down flour, granulated sugar, or confections’ sugar

DO pack down brown sugar- use the back of a spoon to pack it firmly into the cup

Level off the top of the cup using the straight edge of a knife or spatula unless the recipe calls for a “heaping,” or rounded, measurePour ingredient into the mixing containers

Moist foods can be spooned or scraped into and out of the cup

Do not measure over the bowl in which you are mixingSlide9

Using Measuring Spoons for Dry Ingredients

To measure dry ingredients in amounts less than ¼ cup, you need measuring spoons instead of cups

Level dry ingredients in spoons unless recipe calls for a “heaping” measure

If you need 1/8 tsp., fill the ¼ tsp. and level it off, then remove half the ingredient with the tip of a table knife

Some recipes ask for a dash or a pinch of an ingredient, typically an herb, spice, or other seasoning

Measured as the amount that can be held between the thumb and fingerSlide10

YOU DO IT!

Table 1- measure ¼ c. flour

Table 2- measure ¼ c. granulated sugar

Table 3- measure 1 Tbsp. brown sugar

Table 3- measure dash of saltSlide11

Measuring Solid Fats

Stick method

Cut off the amount you need based off the label

Dry-measure method

Pack fat into spoon or dry measuring cup, pressing firmly to eliminate pockets of air

Level off topUse rubber scraper to remove as much of the fat as possible from spoon or cupWater-displacement method

Subtract the amount of fat you want to measure from 1 cup

Pour that amount of cold water into a 1-cup liquid measuring cup

Add fat until water reaches the 1-cup mark

Hold fat down to keep it completely below surface of water- do not push utensil under water

Lift fat from water with slotted spoonSlide12

YOU DO IT!

Tables 1 & 2- measure ¼ c. shortening using dry-measure

Tables 3 & 4- measure ¼ c. shortening using water-displacementSlide13

Measuring by Weight

To measure small pieces of food put them in a container

Adjust the scale by

taring

- subtracting the weight of the container from the total weight in order to find the weight of the food

Place the empty container on the scale and adjust scale to 0Add ingredientDEMOSlide14

Cutting Foods

Cutting- dividing a food into smaller parts by using a tool with a sharp blade

Safety first

Use a sharpened knife to prevent accidents and make work easier

Use cutting board to protect countertop and hands

Place a wet paper towel or dishcloth under board to prevent from slippingHold food firmly on board with

your hand but not

in

your hand

Curl fingertips away from blade

Grasp knife securely by handle with other hand, avoiding sharp edge

Face blade away from your body

For rounded foods, cut a thin slice from the bottom first so the food sits flat on the boardSlide15

Knife Cutting Techniques

Chop, mince-

Chop- cut food into small, irregular pieces

Mince- chop finely

Use chef’s knife for both

Hold knife with one hand, pressing tip against the cutting boardGuide the blade by resting other hand lightly on the back of the blade near the tipRock or pump the knife handle up and down carefully, keeping the tip of the blade on the board as the blade chops the foodSlide16

Knife Cutting Techniques

Cube, dice

Cube- cut food into square pieces about ½ in. on a side

Dice- cut food into square pieces about 1/8-1/4 in. on a side

Pare- cut off very thin layer of peel with paring knife or peeler

Score- make straight, shallow cuts with a slicing knife in the surface of a foodHelps to tenderize meat and let sauces inSlice- cut food into a large, thin piece with a slicing knife

Use a sawing motion while pressing knife down gently

Sliver- cut a food, such as almonds, into very thin stripsSlide17
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Other Cutting Techniques

Crush- pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor

Flake- break or tear off small layers of food with a fork

Grate, shred- cut food into smaller pieces or shreds by rubbing the food against the rough surface of a grater

Grind- use a grinder to break food into coarse, medium, or fine particles

Mash- crush food into a smooth mixture with a masher or beaterPuree- grind or mash cooked fruits or vegetables until smooth

Use blender, food processor, food mill, or sieve

Quarter- divide food, usually by cutting it with a knife into 4 equal parts

Snip- cut food into small pieces with kitchen shearsSlide19
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Mixing Ingredients

Mixing- combining 2 or more ingredients thoroughly so they blend

Beat- mix thoroughly and add air to foods

Use a spoon and a vigorous over-and-over motion, or a mixer or food processor

Cream- beat ingredients, such as shortening and sugar, until soft and creamy

Cut in- combine solid fats with dry ingredients such as flour to make small coarse piecesUse a knife or fork to mash the fat into the flour or pastry blender

Fold- gently mix a light, fluffy mixture into a heavier one

Place light mixture on top of heavier one in a bowl, use rubber scraper or spoon, cut down through the mixture and move the tool across the top of the bowl to the side, and back up to the surface, along with some mixture from the bottomSlide21

Mixing Ingredients

Stir- mix with a spoon or wire whisk in a circular motion

Toss- mix ingredients, such as salad greens and dressing, by tumbling with tongs or large spoon and fork

Whip- beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy

Knead- work dough to blend ingredients and make it smooth and springy

Can knead by hand or with a mixerSlide22

Coating Techniques

Coating- adding a thin layer of food on top of another food

Baste- pour liquid over a food as it cooks, using a baster or spoon

Bread- coat a food with 3 different layers: flour, liquid, and seasoned crumbs or cornmeal

Brush- use a pastry brush to coat a food with a liquid

Dot- put small pieces of food on the surface of another foodDredge- coat food heavily with flour, breadcrumbs, or cornmealSlide23

Coating Techniques

Dust- lightly sprinkle a food with flour or confectioners’ sugar

Flour- coat a food with flour

Glaze- coat a food with a liquid that forms a glossy finishSlide24

Specialty Food-Preparation Techniques

Blanch- dip a food briefly into boiling water, then into cold water to stop the cooking process

Candy- cook in a sugar syrup

Caramelize- heat sugars on the surface of foods until they liquefy and darken in color

Clarify- make a liquid clear by removing solid particles

Core- remove the center of a fruit or vegetableDeglaze- loosen the flavorful food particles in a pan after food has been browned

Drain- separate water from solid food by putting the food in a colander or strainer and letting the water run offSlide25

Specialty Food-Preparation Techniques

Glaze- finish cooking blanched foods in a syrup of water, sugar, and butter

Marinate- add flavor to a food by soaking it in a cold, seasoned liquid

Mold- shape a food by hand or by placing it in a decorative mold

Pit- remove a stone or seed from fruit using a sharp knife

Reduce- simmer a mixture in order to evaporate the liquid and intensify the flavorScald- heat liquid to just below the boiling pointSlide26

Specialty Food-Preparation Techniques

Score- cut shallow lines into the bottom of a piece of meat that is going to be pan fried

Season- add flavorings such as salt, pepper, herbs, and spices to a food before or during cooking

Shell- remove the tough outer coating of a food

Steep- soak dry ingredients in a hot liquid to extract the flavor or soften the texture

Strain- separate solid particles from a liquid by pouring the mixture through a strainer or sieveVent- leave an opening, usually a small slit, in a container so steam can escape during cookingSlide27

Review

Cut food into small, irregular

pieces

Chop

Cut food into square pieces about 1/4 inch on a

sideCubeCut off a very thin layer of peelPareCut food into a large, thin

piece

Slice

Make straight, shallow cuts with a slicing knife in the surface of a

food

Score Slide28

Review

Cut food into smaller pieces by rubbing the food against the rough surface of a

grater

Grate

Crush food into a smooth mixture with a masher or

beaterMashGrind or mash cooked fruits or vegetables until smoothPureeCombining 2 or more ingredients thoroughly so they

blend

Mixing Slide29

Review

Mix thoroughly and add air to

foods

Beat

Combine solid fats with dry ingredients such as flour to make small coarse

piecesCut inGently mix a light, fluffy mixture into a heavier oneFoldMix with a spoon or wire whisk in a circular motion

Stir Slide30

Review

Beat quickly and vigorously to incorporate air into a mixture, making it light and

fluffy

Whip

Adding a thin layer of food on top of another

foodCoatingPour liquid over a food as it cooks, using a baster or spoonBasteCoat a food with 3 different

layers

Bread

Lightly sprinkle a food with flour or confectioners’

sugar

Dust Slide31

Review

Separate water from solid food by putting the food in a colander or strainer and letting the water run

off

Drain

Finish cooking blanched foods in a syrup of water, sugar, and

butterGlazeRemove a stone or seed from fruit using a sharp knifePitSeparate solid particles from a liquid by pouring the mixture through a strainer or

sieve

Strain