RIGIBOLN MCEIN BKNAIG ECBU GNILOIB CDIE YRFGIN IMBCOEN

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

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

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

Mix Stir Beat Whip Cream Cut -In Fold

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

Cube Chop Mince Dice Grate Shred Pare

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

Coat Baste Brush Grease Garnish Season Strain Drain

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 with DRY 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

Roast Broil Grill Steam Bake Boil

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 – THINLY sliced VEGGIES cooked in a small amount of fat 5. Stir-frying – food cut into small pieces and quickly cooked in HOT OIL

Simmer Braise Sauté Deep Fry Pan Fry Stir Fry