PPT-Preparation & Cooking Terms…

Click directly on the term to learn more about it Recipe Yield BakeRoast Baste Beat Boil Simmer Slice Stir Stir Fry Whip Season Broil Pare ChopMince Cream Fold FrySauté A set of directions for making a food or beverage. 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.. 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. 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. 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 . 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. Body. : . Ready. , Set, Cook . A good . recipe is a result . of . kitchen . chemistry. Always use a . recipe for . best . results. Cooking. . is. . a . Science. Measuring Tools. Liquid measuring cup. 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. 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. 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 . Chop. : To cut into small pieces using a sharp knife, food processor or blender.. Core. : remove the center, or core, of a food using a sharp knife or coring tool.. Dice/Cube. : cut into small, even cubes using a sharp knife.. 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 & liquid, thin enough to pour & coat food..