and COOKING TERMS What is needed for a good recipe Ingredients Directions Equipment Temperature Terms ServingsYield When choosing a recipe LikesDislikes Time Ingredients on Hand Cooking Skill ID: 152056
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RECIPESandCOOKING TERMSSlide2
What is needed for a good recipe?Ingredients
Directions
Equipment
Temperature TermsServings/YieldSlide3
When choosing a recipeLikes/Dislikes
Time
Ingredients on Hand
Cooking SkillBudgetSlide4
Changing a RecipeWhen cutting or doubling a recipe, what will happen to the:
Cooking Temperature
Amount of Ingredients
Length of Cooking Time
Size of Pan
Use appropriate mathSlide5
How To Tackle a RecipeRead the entire recipe
Set out all ingredients
Set out all equipment
PreparationFollow the recipe
to the letter!Slide6
Video ClipSleeping BeautySlide7
Cooking TermsGroup together in your kitchen units and complete the Cooking Terms worksheet.
We will review these when you are done.Slide8
Review of Cooking TermsTo finely divide food in various sizes by rubbing it on surface with sharp projections.
To cut into very small cubes.
To beat rapidly to introduce air bubbles into food.
GRATE
DICE
WHIPSlide9
Review of Cooking TermsTo cut or chop food as finely as possible.
To cut into small pieces.
To sprinkle or coat with a powdered substance, often with crumbs of seasonings.
MINCE
CHOP
FLOURSlide10
Review of Cooking TermsTo remove or strip off the skin or rind of some fruits and vegetables.
To work sugar and fat together until the mixture is soft and fluffy.
To brown or cook foods with a small amount of fat using low to medium heat.
PEEL
CREAM
SAUTÉ Slide11
Review of Cooking TermsTo coat food heavily with flour, bread crumbs or cornmeal.
To cook by the vapor produced when water is heated to the boiling point.
To mix ingredients by gently turning one part over another.
DREDGE
STEAM
FOLD-INSlide12
Review of Cooking TermsTo cut fat into flour with a pastry blender or two knives.
To work dough to further mix the ingredients and develop the gluten.
To cook just below the boiling point.
CUT-IN
KNEAD
SIMMER