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Preparation Terms

Culinary Arts. Preparation Terms. 1. PROPERTY OF PIMA COUNTY JTED, 2010. Bellwork. Answer the follow question in your notebook or on a sheet of paper. List 8 preparation terms you know. Think about how you would define them. Be prepared to share your answers. 2.

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Preparation Terms

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  1. Culinary Arts Preparation Terms 1 PROPERTY OF PIMA COUNTY JTED, 2010

  2. Bellwork Answer the follow question in your notebook or on a sheet of paper. List 8 preparation terms you know. Think about how you would define them. Be prepared to share your answers. 2 PROPERTY OF PIMA COUNTY JTED, 2010

  3. Objectives • Define terms related to preparing food. • Match preparation terms with their definitions. • Identify equipment to use when demonstrating preparation techniques. 3 PROPERTY OF PIMA COUNTY JTED, 2010

  4. Terminology • Food Preparation: To prepare food for eating by applying heat. • Technique: To make food, typically using a recipe. • Fat: Fats from animals or plants including shortening, lard, butter, margarine and oils. PROPERTY OF PIMA COUNTY JTED, 2010

  5. Baste • Pouring the juices from food over the food while it is cooking. clipartnews.com

  6. Brush • To spread an ingredient over a food with a pastry brush. Irecipetips.com

  7. Chop • Cutting an ingredient into irregular shapes.

  8. Chill and Heat To cool a food by placing it in the refrigerator or in ice. To make a food hotter by applying heat to it. Chill Heat Technogas.gr.com Thegrillingspot.com

  9. Coat, Flour or Roll • To cover a food with another ingredient. Thekitchen.com

  10. Cream • To mix a fat and sugar together thoroughly. Bbcgoodfood.com

  11. Cut-In • To mix flour and a fat using a cutting motion with a pastry blender. Foodprep.com

  12. Dice and Cube • Dice- cut that is ¼ inch x ¼ inch • Cube- cut that is ½ inch x ½ inch DICE CUBE naokoscooking.com

  13. Dot • Putting small pads of fat or other ingredient on top of another food. Readyformycloseupmrdeville.com

  14. Dredge • To dust or cover a food with a dry ingredient such as flour or bread crumbs before cooking. Often an egg mixture is used to make it stick. foodnetwork.com PROPERTY OF PIMA COUNTY JTED, 2010

  15. Fold or Fold-in • Combining a light, airy ingredient with a heavier one. The lighter mixture is poured on top of the heavier one in a large bowl. It is done by cutting down vertically through the two mixtures, across the bottom of the bowl and up the nearest side. Cook4less.co.uk

  16. Garnish • An edible food decoration. Garnishfood.blog.com

  17. Grate or Shred Cutting food Pulling food apart with a grater with your hands Foodtips.com

  18. Grease • To coat a pan with fat to prevent food from sticking to it. Designsponge.com

  19. Julienne • Cut that is 1/8” by 1/8” by 2 ½ “ naokoscooking.com

  20. Knead • To work dough with your hands to make it smooth and elastic. Allrecipes.com

  21. Marinate • To let food soak in a prepared liquid to add flavor and tenderize it. Bbcgoodfood.com

  22. Mince To cut food into very small irregular shapes. Bhg.com

  23. Peel and Pare Using your hand to remove skin. Using a peeler to cut off the skin. Peel Pare Wordpress.com Faqs.org

  24. Score • To make thin cuts in the surface of meats. gnowfglins.com

  25. Season • To add spices • and herbs to food. Inmagine.com

  26. Sift • To sieve flour or powdered sugar through a sifter. Myhomecooking.net

  27. Stir Mix Beat Blend Combine • Combining ingredients using a wooden spoon, rubber scraper, mixer, or blender. Recipetips.com

  28. Toss To combine foods by gently tossing them over each other. Dreamstime.com

  29. Whip • To beat until light and fluffy. Mexicanfoodrecipes.com

  30. Equipment and Term Match • Use a computer or cookbooks to: • Identify 1 or 2 pieces of equipment needed to demonstrate each term • Identify 1 or 2 foods that can be cooked demonstrating the term. Example: TermEquipmentFood Stir wooden spoon cakes

  31. Closure - Minute Paper You have one minute to write down the key points of today’s lesson. Be prepared to share. 31 PROPERTY OF PIMA COUNTY JTED, 2010

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