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. 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. 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.. Baste- To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Beat- To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. 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. 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: . 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. 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. 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: . Cut in. To cut fat into flour with two knives, or a . pastry blender. , until it is distributed in small . particles throughout . the mixture.. Brown. To bake, dry, or toast a food until the surface is . 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.. . 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..