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RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH

RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH. MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI. Preparation Terms and Techniques. Today’s Teen Chapter 46 Page 534. I. Recipe Terms. A. Mixing Terms

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RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH

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  1. RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI

  2. Preparation Terms and Techniques Today’s Teen Chapter 46 Page 534

  3. I. Recipe Terms A. Mixing Terms 1. STIR – use a spoon & a circular or figure-8 motion 2. Blend, Mix, Combine – stir 2 OR MORE INGREDIENTS together thoroughly 3. Beat – QUICK OVER AND OVER MOTION -spoon, wire whisk, rotary beater or electric mixer 4. WHIP– beat ingredients rapidly to bring in air & increase VOLUME -wire whisk, rotary beater, or electric mixer 5. Cream – combine ingredients until SOFT AND CREAMY 6. Cut In – MIXING SOLID FAT WITH DRY INGREDIENTS -pastry blender, fork or 2 knives 7. FOLD – gently combine delicate ingredients like egg whites

  4. Mix Stir Beat Whip Cream Fold Cut -In

  5. I. Recipe Terms B. Cutting Terms 1. CHOP– cut into small, irregular pieces 2. Mince – CUT FOOD INTO PIECES AS SMALL AS POSSIBLE 3. CUBE – cut into evenly shaped pieces about ½ INCHES on each side 4. DICE – cut into evenly shaped pieces about ¼ INCHES on each side 5. Pare – cut off outside covering of FRUIT AND VEGETABLES 6. GRATE – rub food over grater to get fine particles 7. Shred – CUT OR TEAR INTO LONG THIN PIECES

  6. Cube Chop Mince Dice Grate Shred Pare

  7. I. Recipe Terms C. Other terms 1. Baste – moisten food while cooking -adds FLAVOR -keeps food from DRYING OUT -use meat drippings, sauce, marinade, butter etc 2. BRUSH – use a brush to lightly coat surface of food with another food 3. Coat – COVER THE SURFACE OF A FOOD WITH A DRY INGREDIENT 4. GARNISH – decorate a finished dish with a small food item 5. Grease – RUB LIGHTLY WITH FAT (butter, shortening, oil, etc) 6. Season – add seasoning – salt, pepper, herbs, or spices to improve FLAVOR 7. STRAIN– remove solid particles from liquid by pouring through strainer 8. Drain – REMOVE EXCESS LIQUID BY PLACING FOOD IN COLANDER

  8. Coat Baste Brush Grease Season Garnish Strain Drain

  9. I. Basic Cooking Methods A. Broiling 1. Cooking directly UNDER (Broil) OR OVER (Grill) a heat source 2. Tender meat, poultry, fish, fruits and veggies 3. Cooking is quick, FAT is drained away B. Baking or Roasting 1. Cooking in an appliances withDRY HEAT 2. Tender meat, poultry, fish, fruits and veggies, breads, pies, cakes and cookies 3. Generally allows for completion of other tasks during cooking C. Boiling 1. When bubbles rise and BREAK on the surface 2. STEAMING– cooking food over boiling water -most often used for veggies

  10. Roast Broil Grill Steam Bake Boil

  11. I. Basic Cooking Methods D. Simmering 1. Keeping temperature of a liquid just under BOILING 2. Preferable to boiling a. food keeps better shape b. fewer NUTRIENTS lost 3. Braising – involves BROWNING FOOD in a small amount of fat, then simmering in a liquid E. Frying 1. Cooking food in fat 2. DEEP-FRYING – food is immersed in fat 3. Pan-frying – food cooked in A SKILLET with SMALL AMOUNT OF FAT 4. Sauté – THINLYsliced VEGGIES cooked in a small amount of fat 5. Stir-frying – food cut into small pieces and quickly cooked in HOT OIL

  12. Braise Simmer Sauté Deep Fry Pan Fry Stir Fry

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