PPT-Cooking Terms

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. 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. Family and Consumer Science. saute. Mince. Dice/Chop. Season. Cut- in . Shortening. Fold. Boil. Simmer. Brown. Whip. Toss. Beat. Slice. Shred/Grate. Bake. Marinate. Roast. Steam. Bread. Puree. Baste. 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. 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. Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. 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.. 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.. invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d . 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..