RECIPES and COOKING TERMS What is needed for

RECIPES 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 �Budget

Changing a Recipe �When cutting or doubling a recipe, what will happen to the: Cooking Temperature Amount of Ingredients Length of Cooking Time Size of Pan �Use appropriate math

How To Tackle a Recipe �Read the entire recipe �Set out all ingredients �Set out all equipment �Preparation �Follow the recipe to the letter!

Video Clip Sleeping Beauty

Cooking Terms �Group together in your kitchen units and complete the Cooking Terms worksheet. �We will review these when you are done.

Review of Cooking Terms 1. To finely divide food in various sizes by rubbing it on surface with sharp projections. GRATE 2. To cut into very small cubes. DICE 3. To beat rapidly to introduce air bubbles into food. WHIP

Review of Cooking Terms 4. To cut or chop food as finely as possible. MINCE 5. To cut into small pieces. CHOP 6. To sprinkle or coat with a powdered substance, often with crumbs of seasonings. FLOUR

Review of Cooking Terms 7. To remove or strip off the skin or rind of some fruits and vegetables. PEEL 8. To work sugar and fat together until the mixture is soft and fluffy. CREAM 9. To brown or cook foods with a small amount of fat using low to medium heat. SAUTÉ

Review of Cooking Terms 10. To coat food heavily with flour, bread crumbs or cornmeal. DREDGE 11. To cook by the vapor produced when water is heated to the boiling point. STEAM 12. To mix ingredients by gently turning one part over another. FOLD-IN

Review of Cooking Terms 13. To cut fat into flour with a pastry blender or two knives. CUT-IN 14. To work dough to further mix the ingredients and develop the gluten. KNEAD 15. To cook just below the boiling point. SIMMER