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Cooking Terms and Techniques

Cooking Terms and Techniques. FOODS I. With Your Table Group…. Locate the zip-lock bag with paper slips in it The bag should contain 22 cooking related words Your job is to sort all of the words into three different categories. Need a Little Help?.

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Cooking Terms and Techniques

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  1. Cooking Terms and Techniques FOODS I

  2. With Your Table Group… Locate the zip-lock bag with paper slips in it The bag should contain 22 cooking related words Your job is to sort all of the words into three different categories

  3. Need a Little Help?

  4. This is how the categories are divided up

  5. Now let’s take a few minutes…. Make sure you have all 22 papers and place them back in the zip lock bag. • Pass out Flash Cards and Scissors • Students will: Cut out the flashcards • Students will: Write the definition of the term on the backside of the flash card. These will be used to study for the test over Unit I

  6. Cutting Food Terms • Chop: To cut food into small irregular pieces, using a Chef’s Knife • Mince: To chop finely using a Chef’s Knife • Cube: Cutting foods into small square pieces about ½ inch square • Dice: Cutting foods into small square pieces about 1/8 – ¼ inch square • Grate/Shred: To cut food, such as cheese or carrots into smaller pieces or shreds by rubbing against the rough surface of a grater.

  7. Cutting Foods Continued… • Pare: To cut off a very thin layer of peel with a paring knife. (A peeler can also be used) • Score: To make straight, shallow cuts with a slicing knife in the surface of a food. • Slice: To cut food into large, thin pieces w/ a slicing knife • Sliver: To cut a food, such as almonds, into very thin strips • Puree’: To grind or mash cooked fruits or vegetables until they are smooth.

  8. FLASH CARD REVIEW • With a partner, see if you can identify the term and its definition

  9. Mixing or Combining Ingredients • Beat: To mix thoroughly and add air to foods, using a spoon and vigorous over and over motion OR mixer or food processor. • Cream: To beat ingredients such as shortening and sugar, combining until soft and creamy • Fold: Used to gently mix a light, fluffy mixture into a heavier one. • Stir: Often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion.

  10. Mixing or Combining Ingredients Continued… • Toss: To mix ingredients such as salad greens and dressing by tumbling them with tongs or a large spoon and fork. • Whip: To beat quickly and vigorously to incorporate air into a mixuture, making it light and fluffy.

  11. FLASH CARD REVIEW • With a partner, see if you can identify the term and its definition

  12. Types of Knives • Bread Knife: Has a serrated or saw-tooth blade for slicing breads • Slicing Knife: Large knife used for such foods as meat and poultry • Chef’s Knife: Also called the “French Knife” Its triangular blade is ideal for slicing, chopping, and dicing

  13. Types of Knives Continued… • Utility Knife: Similar to a slicing knife but smaller. It cuts small foods, such as tomatoes and apples • Boning Knife: Has a thin, angled blade, well suited for removing bones • Paring Knife: Removes a thin layer or peel from fruits and vegetables

  14. FLASH CARD REVIEW • With a partner, see if you can identify the term and its definition

  15. Keep these Flash cards with you each day • All of these terms and definitions will be on the Unit 1 test. • Many of them have similar meanings and definitions, make sure you are studying daily so that you know them by the time of the test.

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